How to Vacuum Seal And Freeze Food In Canning Jars

I want to cook soups and freeze them in canning jars and have ordered a product online that will vacuum seal these jars for me. I have never canned but I found online that there are canning jars that i can freeze in. I know that i must leave space in the jar for expansion. Do i wait until the soup is cooled off before putting it into the jars? Must i purchase these jars online only? Would the canning jars that they sell at Ace, etc. not be advisable for freezing?

All standard canning jars (Ball and Kerr) can safely be placed in the freezer. Jars take up a lot of freezer space and are somewhat dangerous because they can and do break easily bottled and jarred packaged goods. Cleaning glass out of a freezer would be about the last thing on my list of things to do.

A better method for freezing soup (and many other foods) is to quick-freeze it in user-friendly amounts first. I use 1-cup plastic containers for soup so that I can use 1 for one serving (nice for lunch for one), or I can pull out more if i need more servings. After they are frozen I pop them out of the plastic containers and stack them and seal them with my FoodSaver in a bag piso wifi 10.0.0.1 pause time. They fit better in the freezer. You can do the same thing in inexpensive 1-quart plastic freezer containers if you need larger amounts than 1-serving sizes.

You should probably check the manufacturers instructions about vacuum-sealing soup before it’s frozen, or after; and whether that can/should be done in a jar. Call the toll-free number for more information. I always use regular canning jars to put my freezer jam in. Into the freezer, and I have never had one break on me.

The package says not to reuse the seals. Do you reuse them or throw them out after each use? You shouldn’t reuse the lids when they are used for home canning. They can be used over and over for vacuum sealing. I’ve kept my dry-goods like beans, seeds, grains, pasta, etc. in wide-mouthed canning jars of all sizes and have used the lids over and over. Eventually the sealing compound can get old and brittle and not hold a seal, in which case it gets tossed and replaced. I also soften the sealing compound on the lids in warm water before using them the first time on a vacuum-sealed jar.

Have you ever used the plastic lids? Do you know if they can be vacuum sealed as well as reused as needed? I only wish the plastic lids could be vacuum sealed – that would indeed be wonderful!!! I use those plastic lids all the time, but just for non-vacuum sealed items.

I freeze all extra homemade soup in regular canning jars, but I make sure to only fill them 2/3 full so the contents don’t expand and break the glass. If you’re careful, you shouldn’t have a problem. Make sure that if you’re placing hot food into the jars, to submerge the jars in hot water first so that they won’t break while filling. I allow my soups to cool or refrigerate over night before putting in the freezer. You might wonder why anybody should write about expired food and if it can be still good to eat. The fact is that every now and then in many homes, such food is found, especially during big house cleaning on various occasions. It may have also happened to you. Didn’t you want to find out if the food in the can or jar you’re holding is still good to eat? Why throw it away if it still can be eaten safely? So, how can you tell if expired food you find in your pantry is still good to eat? Let’s have a look at three kinds of food most often found in our pantries: canned food, jarred food, and packaged food.

Canned food usually expires after a year or two after the production date, but these expiry dates are only indicators and the manufacturers guarantee for the quality of the food. In favorable conditions canned food can be good much longer after the expiry date. Why? Simply because of the way of final treatment of the product, i. e. sterilization taking place under pressure and in temperature of at least 117 degrees C/243 degrees F. This way all microorganism get killed, and if no chemical reactions take place in the food, it can stay good for many years (normally, 3 years minimum). The first symptom that something is wrong with the food in the can is bulging caused by gas. Normally both the top and the bottom of the can should be flat or even slightly concave. If any of them is not flat but raised, it means gases formed in the tin and it has to be thrown away. Otherwise, the contents may be still good to eat. When you open the tin, smell the product. If it has no foreign odor, it can be good to eat. Now you should taste it. Take a small amount. If there are no foreign tastes and aftertastes, like metallic or bitter, the food is good to eat and you may use it for your dish.

In case of foods in jars it is even simpler to find out if they are still good to eat. First look at the cap of the jar. Like in the case of canned food, if it is bulging, the food is spoiled and has to be thrown away. But if the cap is flat or even convex, the food may be good to eat. Try to open the jar. If it does not open easily, the food may still be good. Then look well at the contents of the jar. You’ll easily spot discoloration, mold or any other fungus building in the food. If so, throw it away, but if the jar is clean, and there is no discoloration of food, it may be good to eat. Open the jar and smell the contents. Like with canned food, any foreign odor means the food is spoiled. Finally, taste the food. And again, no foreign taste or aftertaste means good food, and you can use it for your dish.

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