You can freeze almost anything in these jars: soups, broths, cooked beans, mashed potatoes, pesto, and even milk. They’re perfect for portioning out single servings of chili for lazy lunches. But do not freeze liquids that are carbonated—your jar will become a fizzy bomb.
How to freeze food in glass jars | Patch to Pantry
One time I froze leftover eggnog (don’t ask). The jar survived, but the lid popped off and sprayed dairy all over my frozen peas. Now I stick to non-fizzy, non-cultured liquids. Lesson learned.
Also, skip freezing raw eggs in the shell—they’ll crack like tiny yellow suns. Instead, whisk them and pour into a jar. That’s called meal prep magic, and you’ll feel like a cooking wizard.
The labeling dance
You know what’s annoying? Finding a jar of brown sludge and guessing if it’s beef stew or chocolate sauce. Label your jars, people. Use a piece of painter’s tape and a Sharpie. You’ll thank yourself when you’re rummaging for lunch at 2 a.m.
I used to write directly on the glass with a dry-erase marker—until it smudged and looked like a ransom note. Now I stick with tape, and my freezer looks like a bureaucratic filing system. But it works, and my life is 12% more organized.
You can even write the date you froze it, because that bag of soup from 2018 is not coming to dinner. Be honest with yourself.
