How to Freeze Liquid in Quart Jars {TIPS}

Chickadilla Soup

Did you know you can freeze liquid in quart jars? I prefer to freeze in the wide mouth mason jars which makes it easier to pour out if the liquid is semi-frozen. It’s also easier to empty and fill, my friend :)

Here are some advantages for freezing in mason wide mouth quart jars.

  • Food can be transferred to the glass jars while warm {food must be completely cool for freezer bags}
  • You can write the contents on the lid with a sharpie
  • Glass jars are dishwasher safe, can be sterilized and reused
  • The lids and rings can be washed and use again, but not suitable for canning
  • They make a nice presentation when gifting for dinner, etc. {a ribbon can be tied around the ring or a square of fabric can cover the lid with the ring covering the fabric}
  • Glass jars are relatively inexpensive at thrift stores, garage sales or Goodwill

Here are some disadvantages:

  • They are breakable and not as mobile when rearranging frozen foods
  • They need to freeze upright and need a planned space
  • They can not be self-vacuum sealed like freezer bags
After having a few jars crack and recommendations from readers, I suggest filling your glass jar with liquid, such as soup, broth, stock, enchilada sauce, marinara, stew about 2/3 full for for freezer expansion. Place a piece of foil, wrap or wax paper on top to prevent freezer burn.  Fill your jar completely with good homemade stuff and write the contents on the lid with a sharpie marker. Goo Gone will remove the pen for the next round. Refrigerate if slightly warm. Freeze solid on a stable shelf or chest freezer recording the contents on your freezer inventory. Thaw contents overnight and empty jar into a saucepan, crock pot or microwave safe dish. You can have a homemade soup in no time without opening a can full of sodium or preservatives. Enjoy your homemade goodness on cold night and you’ll be thankful you did your freezer homework.
What homemade liquid will you fill your quart jars with?

 

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Comments

  1. Why does your food have to be completely cooled for freezer bags? I put mine in there warm all the time.

    • Warm food produces more condensation which results in more liquid in the food, not so good with breads. It just makes the product more watery or soggy. And I’m assuming the plastic is not BPA free which could be harmful to the body. I just like to be on the safer side.

  2. Trying to avoid the use of plastic, I have tried twice to use glass jars in my freezer to collect dripping and broth. I’ve read on other posts to keep adding leftover liquids to jars until you have the amount you need, but the mason jars have cracked for me. In the most recent one, I had about two inches of chicken drippings that had been frozen for about one month. Last night I pour the remaining liquid (at room temperature) remaining from steaming mixed vegetables on top. I checked it this morning and for the second time the glass shattered. I’m two for two now and don’t know what I’m doing wrong. Does anyone have an answer?

  3. Deborah says:

    I just bought a dozen mason jars for freezing broth and am really scared to hear that you ladies are having problems with cracking!

    I will say that every site I’ve looked at other than yours says that you cannot under any circumstances fill even the straight wide-mouth jars more than 2/3 full of liquid before freezing, or they will crack. This might be your problem.

    My concern… and what had me doing a google search, was that I thought the widemouth quart jars were supposed to be freezer safe. However, the jars that arrived do not say they are freezer safe. More than that they have a small amount of shoulder on top–not as much as regular quart jars but enough to provide a fair amount of unuseable space. You cannot safely freeze liquid up into a shoulder. So I guess I can only fill these jars to about 2/3 of the PRE-shoulder space. That makes for more freezer burn, less freezer space, and a frustrated customer! Would that I had bought pint jars instead!!! The wide mouth pint jars are completely straight with no shoulder. I had no idea the quart wide mouth jars would be any different.

    • Hi Deborah, Thanks for sharing your research, I’ve had my last few crack as well and I think they may have been newer jars. I’m so glad you did the research because I had some older jars given to me from twenty or maybe thirty years ago and I was using them as well and I wonder if those weren’t the ones that didn’t crack.

      I do know if you add a piece of sprayed foil, wax paper or saran wrap, perhaps in a circle on top and push flat, this will prevent freezer burn in you’re freezing with ample space. I do this with casseroles to prevent freezer burn and then cover the top with foil.

      Maybe just sticking with mason jars for canisters, salads and refrigerated leftovers is the safest better.

      Thank you for taking time to share. I hope you’ll stick around and more :)

  4. Actually, I have done more research since then, and the quart widemouth jars have NEVER been labeled freezer safe and have ALWAYS had shoulders. So your cracking has nothing to do with the newness of your jars. The brand name is the same make and quality as it always has been.

    Some people do use the quart jars for freezing nonetheless, but the shoulder space is useless b/c you cannot have your liquid freezing into a shoulder. So using the quart size does allow for more freezer burn (thanks for the tip on achieving less freezer burn; I don’t normally have those items in stock but will bear it in mind). The pricier 24 oz size has no shoulder, allowing you to fill it 3/4 of the way full and get less freezer burn.

    From all the women I have talked to, filling the jars as high as you recommend in this post is dangerous and is likely the cause of all your cracks.

    Other things that will cause cracks include putting the jars in hot water or microwaving them. They either need to thaw on the counter or in a pot of COLD water. Then after a while in cold water they can be moved to warm water but never hot. (Think of how you gradually adjust the temperature for a fish when cleaning out its tank.) While the glass can normally be heated up from room temperature, it does not safely accommodate going from the freezer to warmth quickly. These tips come from women who farm, can, and all of that good stuff, so I would recommend adjusting your post so that folks do not fill their jars so high on your recommendation.

  5. While wide-mouth pint jars are by far the most versatile jars in my mason jar stable, but
    I’ve tried to freeze in quart mason jars (Kerr and Ball) a few times, against the instructions, because I either ran out of pints or felt like breaking the rules ;) The jars cracked more often than not, so I gave up on it.

    I’ll give it one try again, filling to below the shoulder, but I wonder: do you tighten the top or not? (When freezing pints or 1/2 pints, I tend to leave the rings a little loose to prevent air pressure from building up when the liquid expands… which may have little/no effect.)

  6. I found a Ball Hearthmark Quart Wide Mouth Can or Freeze Jar (Set of 12) for $28.90 @ Walmart online (delivered thru Wayfair). I am about to order them to freeze vegetable soup for the winter. It states that they are safe for freezing and canning.

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