
You’re Freezing Food in Mason Jars WRONG
Freezing Food in Mason Jars: What You Need to Know Before You Risk a Messy Disaster
You’re Freezing Food in Mason Jars WRONG—Here’s How to Avoid a Messy Disaster
Freezing food in Mason jars has become a go-to method for sustainable storage, but not all jars are up for the challenge.
The general rule? Straight-sided jars = freezer safe. Jars with shoulders = proceed with caution.
Straight-sided jars allow liquids to expand as they freeze, reducing the chance of cracks or breakage. Shoulder jars, however, can trap expanding liquid, increasing the risk of shattering.
This is why freezer-safe jars are recommended for soups, sauces, and broths. But is it really that simple?
What DIY Experts and Canning Enthusiasts Say
After researching DIY groups and canning forums, I found that not everyone follows the "official" freezer jar rules.
Many people swear they’ve successfully used shoulder jars for years—as long as they leave enough headspace (about an inch) and keep the lids loose until frozen solid.
Others insist that leaving the jar open and freezing slowly prevents cracks, even in shoulder jars.
Some argue that as long as you use common sense (aka, don’t fill the jar to the brim), both types work fine. Meanwhile, others refuse to freeze in glass altogether, claiming that no matter how careful they are, they’ve experienced heartbreaking shatters.
No matter which jar you choose, leaving room for expansion is non-negotiable. Whether you’re Team Straight-Sided or willing to take a gamble on shoulders, giving your liquids space to expand is the best way to avoid a freezer disaster.
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Gallery Credit: Conor Walsh