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| I guess I'm getting wiser as I get older (small consolation lol). Today I realized a fool proof way of freezing jars without worry. If you're like me, over the years you've had your share of jars cracking because of not leaving enough headroom. I know, I know . . . the best thing is to just leave enough headroom. But even though I know this . . . over the years I've still managed to crack a few jars! So the tip is . . . freeze the jars with the caps OFF and then cap them after they have bulged :) I've never seen this suggestion before . . . but I'm pleased to have thought of it and I'm passing it along. I just put 6 Qts of pasta sauce in the freezer . . . worry free! |
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| Yes, this works great! One of the best uses I've found is I buy big cans (28 oz. ones, I think) of roasted red peppers. No way we can use that many at one time (and we don't have much success growing red peppers for roasting, so I buy them already roasted. I figure with the cost of buying peppers, time and energy to roast, peel and can factored in, it's cheaper to just buy them). If I open a can and use one or two for a recipe, I freeze the rest in wide mouth half-pint jars - one red pepper nestles perfectly in that size jar - pour some of the liquid from the can over it to barely cover, put a lid on it (no ring) and freeze. Same with homemade pesto. I can pull the jar out of the freezer, defrost in the microwave (ours has a defrost setting - it's an ancient microwave, so I'd assume they all do these days) and use what I need. I refreeze the pesto in the same jar, and I can't tell the difference. Caveat: I don't add cheese or nuts to the pesto before I freeze it. It's just basil, garlic and olive oil. I add the other stuff after it's defrosted. It is a great trick! |
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| Also, don't use jars with "shoulders." I've never had a jar that was straight up and down break. |
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