However, this 1/2 gallon glass jar has significant shoulders and this 1 gallon glass jar has shoulders so big, I would never consider freezing in it! As you can see, the shoulder on those is slight. Glass jars are usually made with one of two types of glass – tempered glass or non-tempered glass- Freeze in jars made with tempered glass whenever possible. Non-tempered glass contains microscopic air bubbles that expand and contract as the glass is heated and cooled, especially at extreme temperatures like during canning and freezing. When those little air bubbles expand, they cause the glass to crack or even explode. Tempered glass doesn’t have these little air bubbles because it has been strengthened during the manufacturing process. However, most foods bought in glass jars, like.Most mason jars manufactured now are tempered glass.Do you have any glass storage containers that are safe to go from freezer to microwave to dishwasher over and over again? Kind of like these? Those are made with tempered glass.The end result is a glass jar that is 4-5 times stronger than non-tempered, or regular glass. It is entirely possible to freeze in non-tempered glass, and using the rest of the tips in this post to help you do this successfully. 32 oz quart mason jars (and I keep the boxes they come in! See tip #10 below.).That’s one reason why 99% of my frozen items are in: However, your chances of preventing glass from breaking in the freezer goes up when you choose tempered glass. Note: I still keep and reuse old spaghetti sauce jars and pickle jars (and remove the labels using this method). But I use those to store leftovers in the fridge, or dry goods in the pantry – especially when I buy in bulk. The space at the top of the jar, from where your fill line is to the lid, is called headspace.įood expands when you freeze it, and the only place it has to go is the space you leave at the top. In order to freeze in mason jars, you need to leave plenty of room at the top. The general rule of thumb is 1″ of headspace, but it’s not a one-size-fits-all solution. The bigger your jar, the more you’re going to fill it. When there’s more content to freeze, there’s more to expand and you need to leave more room to allow that expansion to happen.
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