Froze bone broth that was completely cooled, with a couple inches of space below lid. All three 32oz jars cracked.
by ButterflyPositive281
18 Comments
Angryceo
Water expands when it freezes. Don’t use glass. I’ve seen people vac seal or zip seal them and lay flat to freeze
Flip_Flops86
I freeze broth in jars regularly, and not have had 1 crack, not enough headspace. Looks like you might need to leave another inch.
moesickle
Get Souper Cubes
SSBM_DangGan
oof yeah you shouldn’t freeze glass like that. sometimes you can get away with it by leaving the lid off but it’s not worth the risk
If you’re feeling indulgent and will be freezing soups/etc often, the company Souper cubes makes products specifically for this
flight_recorder
Straight sided mason jars don’t crack because the expansion can go up unhindered.
Foodie_love17
My guess is the rounded edge of the mason jar. Even with the headspace is started cooking and expanded at the edge. Get silicone molds, like souper cubes or a knock off. They work fantastic.
bobreturns1
Lid off during freezing, much less volume in each container.
Uhlexuhhhh
Also, not all mason jars are freezer proof. Double check you bought the right kind too!
lion_vs_tuna
Are you letting the jar cool in the fridge before putting in freezer? Are you putting them in freezer while warm/hot?
crystalfaith
You did good to leave so much headspace. Next time use wide mouth jars. The sides go straight up so they won’t block the expansion. Leave the lids off until they freeze.
Left-Work-3180
You can use glass but it must be a mason jar that is straight sided
I’ve just been using quart deli containers. But also, I cool it completely in the fridge overnight, before moving to the fridge the next day. You still need to leave headspace for expansion when it freezes. But I haven’t had one break out the sides.
I make a lot of stock, and the molds make it easy to freeze in a range of sizes.
Useful for leftover chili, stews, soups, etc.
OneBaadHombre
I was just watching a cooking/meal prep video that used these square silicone molds from Amazon to freeze soups and recipe bases to get a quick meal going. It would probably work pretty well for what you need. edit: Souper Cubes – somebody mentioned it below/before me
missmaida
We freeze in glass mason jars all the time but we always leave the lid off until it’s frozen, along with leaving enough space at the top. Never had an issue.
j-a-gandhi
I normally stick my broth in the fridge for overnight to get it very cold (sometimes toward the very back) before I put it in the freezer.
18 Comments
Water expands when it freezes. Don’t use glass. I’ve seen people vac seal or zip seal them and lay flat to freeze
I freeze broth in jars regularly, and not have had 1 crack, not enough headspace. Looks like you might need to leave another inch.
Get Souper Cubes
oof yeah you shouldn’t freeze glass like that. sometimes you can get away with it by leaving the lid off but it’s not worth the risk
If you’re feeling indulgent and will be freezing soups/etc often, the company Souper cubes makes products specifically for this
Straight sided mason jars don’t crack because the expansion can go up unhindered.
My guess is the rounded edge of the mason jar. Even with the headspace is started cooking and expanded at the edge. Get silicone molds, like souper cubes or a knock off. They work fantastic.
Lid off during freezing, much less volume in each container.
Also, not all mason jars are freezer proof. Double check you bought the right kind too!
Are you letting the jar cool in the fridge before putting in freezer? Are you putting them in freezer while warm/hot?
You did good to leave so much headspace. Next time use wide mouth jars. The sides go straight up so they won’t block the expansion. Leave the lids off until they freeze.
You can use glass but it must be a mason jar that is straight sided
https://preview.redd.it/6dxv48quhs9g1.jpeg?width=828&format=pjpg&auto=webp&s=4d5bef1dd92d8a6d29ab05b45a80cdaba3a10ea3
I’ve just been using quart deli containers. But also, I cool it completely in the fridge overnight, before moving to the fridge the next day. You still need to leave headspace for expansion when it freezes. But I haven’t had one break out the sides.
Water expands when frozen man
I’m a big fan of these: https://www.soupercubes.com/
I make a lot of stock, and the molds make it easy to freeze in a range of sizes.
Useful for leftover chili, stews, soups, etc.
I was just watching a cooking/meal prep video that used these square silicone molds from Amazon to freeze soups and recipe bases to get a quick meal going. It would probably work pretty well for what you need. edit: Souper Cubes – somebody mentioned it below/before me
We freeze in glass mason jars all the time but we always leave the lid off until it’s frozen, along with leaving enough space at the top. Never had an issue.
I normally stick my broth in the fridge for overnight to get it very cold (sometimes toward the very back) before I put it in the freezer.