Can You Freeze Soup In A Metal Pot? Quick Answer

Instead of making a giant pot of soup and eating it five days in a row like my roommate and I did in college, if you think strategically, a large batch of soup can be made exciting. Not only is soup supremely delicious and comforting, but it also has an exceptional lifespan — if you play your cards right.

But there are a few questions that might cross your mind. Here are the answers – on ziplock bags versus containers, whether certain soups freeze better than others (e.g. the coming months.

How much freeze?

The key to becoming a soup maker starts with always having plenty of broth or broth in your freezer. While broth and broth sound complicated, they really aren’t; Complex, nuanced brews can be made in under an hour from the scrappiest of scraps (read: compost) and water (I’d typically guess 1 part veggie scraps to 1 part water, or 1 part animal bones to 4 parts water—but feel free to adjust the ratios change how you see fit your soup.)

, or — but feel free to switch up the ratios as your soup sees fit.) Freeze the broth in useable portions: I usually freeze in two-, four-, or six-cup containers, or split a stash in between ice cube trays on . (Keeping broth or broth frozen in small increments also means you can thaw batches quickly.)

For both broth and soup, leave at least 1 inch of air space in your container (especially when freezing in jars!) to allow the liquid to expand as it freezes.

Do I have to label?

Good labeling is important because nobody wants mystery foods in the freezer. Label your broth or soup with painter’s tape or masking tape with the name and date of manufacture.

What date though?

Store soups and broths in the refrigerator for up to 5 days, with the exception of fish soups which can be stored for up to 3 days. Store soups in the freezer for up to 3 months and freeze broths for up to 6 months.

Alright container.

If you use glass containers, make sure they are made of toughened glass that can be frozen. If you use plastic, make sure it’s BPA-free. I especially love freezing soups flat in gallon-sized ziplock bags, as I find it’s a more efficient use of (very valuable) freezing real estate. (This way you can stack them like vinyl records or sweaters.)

Weck jars

Ball glasses (now also available in tempered glass)

Snapware or similar glass storage containers

Gallon size zippered pockets

BPA-free plastic containers

Ready to eat! How do I unfreeze?

You have three options for defrosting:

If you have time, it’s best to refrigerate the frozen soup for two days before you plan to use it. Depending on the size and shape of the storage container, it will thaw in a day or two. If you’re in a hurry, place the soup in its container in a warm water bath until completely thawed. The workaround is to submerge the container in warm water to loosen the frozen soups from the sides. Then pour directly into a saucepan and allow to thaw over medium-high heat, stirring to prevent the soup from burning.

Avoid defrosting in the microwave, especially if the soup is in a plastic container. When plastic is heated, chemicals can potentially leak into your food. And be careful with freezing and thawing in jars. Make sure the glass is toughened and can withstand the extreme temperature changes. When frozen in jars, soup doesn’t pop out as easily as it does from plastic containers, so allow extra time for thawing.

How do I heat it so it tastes good?

The solids of many soups absorb most of their liquid during storage, resulting in a thick, paste-like consistency. Just add 1/2 cup of broth or water to dilute again, then taste and liven it up with a squeeze of lemon juice, a pinch of salt, or even fresh herbs if needed. (Freeze burned soups — which are perfectly safe to eat but can taste a bit bland — would especially appreciate being cheered up by this spa treatment.)

Any tips for planning ahead? (So ​​I actually freeze soup)

Make a big pot of soup, eat half, and freeze half. Make another pot next week and do the same. do you see what i see A freezer with TWO types of delicious homemade soups to thaw.

And once you really get into soup making, you’ll find that it’s just as easy to make two soups at the same time. The reality is that once you have your broth in your freezer and the rest of the ingredients on hand, you’re more than halfway done. Choose two soups that are like cousins; The broth is the same and maybe the veggies are different. Maybe you mix one. Make them on the stovetop at the same time and double your soup inventory.

Which soups do not freeze well?

There are very few who don’t. Here are some things to look out for:

Do not freeze soups with starchy elements (rice, quinoa or pasta). Freeze the broth or liquid part apart from the solids; thaw, then add your starch. Otherwise, your soup will absorb all of your liquid and turn into a gummy, starchy soup as it thaws. Pooh!

Sweet potato soups freeze well, but potato soups don’t freeze best because they become rubbery.

Cream and milk-based soups tend to separate and can become grainy. Vigorously stirring (or re-mixing) the soup after it has been thawed can help the liquid re-emulsify. Coconut milk soups freeze and thaw great!

Does your recipe call for adding fresh herbs at the end? Without freezing, then add fresh herbs while defrosting and reheating.

In conclusion: be careful with your freezer inventory. It’s a sad day to throw away bad soup, so keep an eye on those labels and eat well before the expiration date. Keep older soups in the front of the fridge and newer ones in the back.

Having a soup—whether it’s chicken noodles, coconut creamy lentils, or hearty veggies—in your freezer is like gold. You never know when you might want to give soup love to family, friends or yourself. What a precious gift!

Check out Rebecca’s book Clean Soups for more soup recipes and tips.

What’s your favorite soup that you keep in the freezer all the time? Tell us in the comments.

Whether used to make screws, bicycles or buses, steel becomes brittle and more likely to break at cold temperatures unless mixed into expensive alloys. But a new type of steel can achieve its performance without costly additives.

Developed by researchers in Japan, the material could make it cheaper to build steel structures in Arctic areas, such as ships or oil rigs.

Yuuji Kimura and colleagues at the National Institute for Materials Science in Tsukuba say the strength of their new steel comes from its unusual crystal structure.

Steel, an alloy of iron and carbon, is usually formed from crystalline grains that are rounded in shape. The new steel has much longer, cylindrical grains, which the researchers describe as fibers.

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cold snap

Below a certain temperature, all steel changes from malleable to brittle as increasing cold weakens the bonds between crystal grains.

This effect caused 12 of the US “Liberty ships” built to replace cargo ships lost in World War II to break in half in frigid waters.

Cheap mild steel typically becomes brittle at around -30ºC. Adding expensive metals like nickel, cobalt and vanadium to steel lowers this temperature by strengthening the bonds between the grains.

Kimura steel lacks such additives, but only becomes brittle at -100 °C, which matches the performance of alloys. Its longer crystal grains hold together more tightly because each has a larger contact area with its neighbor.

Negative pressure

The fibrous steel is created using heat and mechanical stress in a tough process Kimura calls tempforming.

A 4 cm thick steel plate is rolled into a rod at 1200 °C and then cooled to 500 °C before being compacted more than three times to produce finished rods with the new fiber grain shape.

Bill Morris, a materials scientist at the University of California in Berkeley, USA, is impressed by the fact that the strength of steel can be increased without complex chemicals.

Lighter trucks

“It shows that there are still very interesting things to do – and to learn – in the old field of ferrous metallurgy,” he says.

The steel achieves “a combination of strength and toughness that is comparable to modern steels, which have very high alloy content and are therefore very expensive,” adds Morris.

Applications for the material range from high-strength bolts to lightweight but strong tubing for trucks or bicycles, he told New Scientist.

Kimura hopes the steel will reduce vehicle emissions by making them lighter. However, the steel could also help boost oil exploration in remote polar regions.

Journal reference: Science (DOI: 10.1126/science.1156084)

Disclosure: We may receive commissions for purchases made through links in this post.

You’ve heard over and over again that plastic kitchenware is bad for your health, so consider stainless steel as an alternative. Before you make the change, however, you’d like to learn a little more about what you can and can’t do with the material. No doubt high on your list of questions is how stainless steel affects food storage. Can you put hot food in stainless steel bowls?

You can put hot food in stainless steel bowls. You just have to remember that metal is a strong conductor and plan accordingly.

There are, of course, some best practices for using stainless steel to heat and store food. We’ll walk you through the nuances and make you BPA-free in no time. Just keep reading!

Hot food vs cold bowl

You probably remember the term conductor from elementary school science, but if you need a refresher it simply describes a substance that enables energy transmission. Metal is a notorious conductor of heat.

Why is this relevant? Well, when you plan to transfer hot food straight from a pan into a stainless steel bowl, two things happen:

The bowl quickly draws heat away from the food and in some cases makes it too hot to safely handle. Meanwhile, the food cools down as it transfers thermal energy to the bowl.

This exchange will happen faster with some foods than others, but it will happen anyway.

In some cases this is preferable. For example, if you are making pasta salad and want the pasta chilled quickly, a great way is to chill a stainless steel bowl before adding the freshly cooked pasta.

However, if that quick cooldown isn’t what you want, you’ll need to plan accordingly. For example, letting the bowl heat up for a moment in the oven will prevent it from extracting heat from the food.

Can you put stainless steel bowls in the fridge?

In a word, yes. There are of course a few things to consider.

First, you should make sure you have a properly fitting lid for the container if you plan on storing the food for longer than a day. You don’t want to risk the food spoiling as it will be more exposed to air than it would be in a sealed container.

Second, there is a possibility that long-term storage of acidic foods will adversely affect both the container and the food. For those cases, you’ll probably want to have an alternative on hand.

Can you freeze food in stainless steel containers?

Similar to the fridge, storing food in the stainless steel freezer is perfectly acceptable. You just have to be careful about what you are storing and whether you have the right container for it.

Can you cook in stainless steel bowls?

Whether or not you can prepare a meal in stainless steel containers depends a lot on how you do the preparation.

stovetop

Stainless steel is perfectly safe to use on your stovetop. As with all materials, you should simply exercise caution and wear the proper protective equipment when handling highly heated steel containers.

oven

Although it’s recommended not to exceed temperatures of 450 degrees Fahrenheit — especially if the cookware has wooden handles or other accents made of different materials — you can put stainless steel in the oven.

Toaster

Though it may come as a bit of a surprise, you can use stainless steel cookware in a toaster oven. In that case, just follow the safety precautions.

microwave

It is not safe to put stainless steel in the microwave. To reheat or cook food, place it in a microwave-safe dish or glassware.

The benefits of switching to stainless steel

Now that you have a better understanding of how the material can work in your kitchen, let’s examine the reasons for the switch.

The thing about plastic is that it’s bad for the environment and bad for you. Since it takes about 400 years to properly break down, any plastic containers that end up in landfills will stay there for a while. Additionally, plastic begins to degrade when heated and reused, releasing harmful chemicals into your food. To learn more about the dangers of plastic containers, click here.

Stainless steel, on the other hand, is fully recyclable and retains its structural integrity. As such, it is a safe and environmentally conscious choice. Plus, it doesn’t leave any surprising chemicals in your meals.

Is it better to store food in glass or stainless steel?

Of course, you know that glass is the other option available to you as you move away from plastic. So which material will serve you better? Well, that depends.

Both offer perfectly safe food storage and can be run through the dishwasher, but one of the downsides of stainless steel is that you can’t see through it. With glass, on the other hand, you don’t have to open the container to find out what’s inside.

The disadvantage of glass is that it can break in extreme cold. If you need a lot of freezer, stainless steel is the best choice.

More considerations on glass vs. stainless steel

Speaking of cracks, glass is generally much easier to break than stainless steel. It also tends to be heavy. So if you have kids or take your Tupperware out of the house a lot, stainless steel is a better choice.

Choose the right stainless steel set for you

One of the concerns about switching to stainless steel is usually how expensive it gets to buy quality sets. With that in mind, we’ve put together a short list of affordable and durable sets.

For example, this variety pack is designed to replace plastic Tupperware. The different sizes make it easy to store different types of leftovers.

Learn more on Amazon.

These cylindrical containers, on the other hand, are perfect for dried goods.

Check them out on Amazon.

This set can also be used for pasta, nuts and beans. Additionally, the snap-lock lids allow you to store liquids like soup without any mess or fuss.

Visit Amazon for more information.

Finally, to complement the first set, consider this three-pack of nestling containers.

Click here to get them on Amazon.

Before you go, be sure to check out these other kitchen guides:

9 Types of Mixing Bowls You Should Know

Can I use a hand mixer in a metal bowl?

Can you put tomato sauce in a stainless steel bowl?

Why is stainless steel so much better?

Stainless steel doesn’t pick up bacteria or release chemicals, so you can store your food in a stainless steel container when your health is at stake.

Stainless steel does not discolour and is non-porous. Even the most fragrant and colorful foods (tomato sauce no longer has to be the bane of your existence) can be stored in a stainless steel container without even being there after a single wash. These containers are fridge safe, making them a great option for leftovers or lunches. Although they cannot be used in the microwave, they can be placed in an oven up to 450 degrees Fahrenheit.

These products are also dishwasher safe (not all stainless steel containers are, but Dalcini Stainless are all dishwasher safe) as Nita wanted to create a product that was easy to use and hassle free! Stainless steel is available in different grades. You can buy a stainless steel container at the dollar store just as easily as you can at a higher end store. The difference lies in the composition of the metals. Stainless steel is not just a raw metal, but an alloy, i.e. a mixture of metals. The type and thus the quality of stainless steel depends on the mixture of the metals contained. Dalcini Stainless contains between 8% and 10% nickel, which helps prevent it from rusting. With this corrosion-free property, you don’t have to worry about your containers getting rusty after a few months.

Stainless steel is non-porous which means it prevents contamination and is why it is so commonly used in commercial kitchens and hospitals. This grade of stainless steel is the same grade used by Dalcini. High-quality stainless steel also keeps food fresh when stored in an airtight container. This extends the life of your food and prevents spoilage and waste. It is also inert to the alkalis and acids sometimes produced by certain foods and vegetables, unlike plastic containers.

Dalcini Stainless has specially manufactured its containers to be seamless with no tight corners. Seams in stainless steel must be joined with chemical adhesives. An epoxy is applied to prevent the food from coming into contact with the chemical glue. All of these chemicals, as you can imagine, include things like lead, BPA, and other hormone disrupters. A seamless design means these containers are chemical and resin free, with no ridges, so there’s nowhere for bacteria to hide.

It’s always a good idea to eat fresh fruits and vegetables instead of salty or sugary junk food. But to get the most out of these nutritional wonders, you also need to store them properly. Some people use airtight containers to store freshly cut fruits and vegetables, while others opt for jars. It is well known that you should avoid storing fresh fruit and vegetables, which are naturally particularly acidic, in metal containers as the acid in fruit can react with the metal. So should you avoid storing fruit in common aluminum, steel or copper containers? let’s find out

It is believed that certain metals react with the acid found in some fruits and can pose a risk to our digestive health. If the container is made of low-grade metal, the toxins present in the metal can leach into the food stored in such containers. For this reason it is often recommended to use stainless steel containers as this is the least reactive and is generally considered safe for food storage. So if you have concerns about storing your food in stainless steel containers, you can do so without hesitation. The problem can be with aluminum and tin containers.

Aluminum and copper containers should be avoided for storing fruit

according to dr Simran Saini, nutritionist at Fortis Hospital in New Delhi, “It’s safe to store your fruit and vegetables in stainless steel containers. There is no reaction with fruits and vegetables in these jars or containers. Aluminum tanks, on the other hand, were seen as a relatively unsafe option compared to steel tanks. Aluminum is highly reactive by nature and can get into your food.” Macrobiotic nutritionist and health practitioner Shilpa Arora also agrees, telling us, “It’s not a good idea to use aluminum foil or utensils because they react with fruits and vegetables, which is what may not be good for your health.”

Aluminum and copper containers should be avoided for fruit storage as the acids in some fruits can cause discoloration and leaching if left in these metal containers for too long. If these containers aren’t airtight, they won’t keep the fruit fresh for long either. Some containers may also contain Bisphenol A (BPA), a synthetic compound linked to several health issues. There are containers that are BPA free, always check with your retailer before purchasing.

Guides to non-toxic products:

How to keep your freezer plastic-free without sacrificing your groceries

The freezer is the last frontier of plastic. It’s difficult to keep food free from nasty freezer burn and icicle growth without somehow bringing in the combination of cling film and plastic bag! Fear not, Force of Nature is here with our top tips on how to go plastic-free in your freezer without sacrificing your groceries.

Our top 3 tips for a plastic-free freezer

1. Rethink freezer storage schedules

One way to keep food from freezer burn is to actually thaw it and eat it!

We are absolutely to blame for this, but remember: your freezer is not a food time machine that can preserve food for millennia. Think of it as a good place to keep your broccoli and tots frozen for 3 months and then it’s probably time to toss them. Here’s a great guide from the FDA on how long different types of food last in the fridge and freezer. So start by throwing out all those shriveled old peas your kids won’t eat anyway and organize them by food type so you can clearly see your ground beef, soup, and fries when you get hungry. It’s easier to keep your freezer plastic-free if you’re not trying to keep the dry, cold air off those rib eyes until 2050.

2. Choose plastic-free freezer storage

Plastic isn’t the only game in town! Here are some materials you might not have thought of that can help keep your freezer plastic-free without sacrificing your groceries.

Glass: Glass containers like mason jars are great for freezing soups, sauces, and stews; Just leave about an inch at the top to make room for the food to expand. You can freeze them without the lid first, and then add ½ inch of water to the frozen foods to further seal the contents. Simply rinse this waterproof layer with warm water before thawing.

Metal: Did you know that you can throw opened food cans in the freezer to freeze the contents? It lasts longer than in the fridge (where you inevitably throw away the last ½ can of tomato sauce)! These containers are airtight and watertight and can also be used for freezing.

Aluminum Foil: Aluminum foil can be reused and is a great way to preserve food in the freezer! Just make sure you wrap it tightly to avoid holes for air to get in, and you can also seal it with freezer tape to keep things extra safe!

Paper: Paper is sufficient for 2-3 weeks. Butcher paper is a great first layer, and wax paper is even better. Place a small freezer tape on top to keep it extra airtight.

Nothing! Simply place whole fruits and berries on a baking sheet and freeze them for a touch of summer whenever you feel like it (just remember tip #1…). Once frozen, you can store it in a silicone, glass, or metal container. This is a great way to store those almost rotten bananas that are so perfect for banana bread and the peel will slide right off after thawing!

3. Remember the truth about plastic

It’s easier to stay motivated to resist the lightness of plastic by reminding yourself how bad it is. Plastic is a serious problem for our environment. It kills our wildlife, it doesn’t biodegrade and it has turned into a floating island. If that’s not bad enough, it’s also a serious health hazard. Plastic containers and bags leak chemicals into the food they store (even in the freezer) and expose you and your family to health risks. BPA-free plastic can be just as dangerous.

Learn more about forces of nature

We love looking for great ways and learning how we can help our customers keep their homes pollution-free (for example, read this post on 10 plastic-free freezer containers to detox your kitchen!). Our passion for educating our clients comes from being parents ourselves and trying to do what is right for our families and our planet. That’s also why we created our revolutionary Force of Nature cleaning system, a natural and non-toxic solution to cleaning and sanitizing your home without harmful chemicals. Learn more about the science behind our ingenious little device.

Selection of containers for freezing food

The type of container you choose when freezing food can affect the quality of the end product.

Every year, consumers call the United States Department of Agriculture (USDA) Meat and Poultry Hotline and the Michigan State University Extension asking if food is safe in their home freezers. Understanding USDA concepts can help avoid some of the icy confusion.

Freezing food and keeping it at 0° Fahrenheit keeps it safe. The quality could suffer if stored in the freezer for a longer period of time. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant phase. The freezing process preserves food for a longer period of time because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

The right packaging material for freezing food protects the taste, colour, moisture content and nutritional value of the food from the harsh freezer environment. Using unsuitable containers will provide your food with insufficient protection and reduce the quality of the product.

Which container you choose depends on the type of food you are freezing and your personal preferences. Do not freeze fruits and vegetables in containers larger than half a gallon. Food in larger containers freezes too slowly, resulting in an unsatisfactory product. In general, packaging materials must have these properties:

Moisture resistant

Durable and leakproof

Will not become brittle or crack at low temperatures

Resistant to oil, grease and water

Protect food from absorbing flavors or smells

Easy to seal

Easy to mark

Cartons for cottage cheese, ice cream, and milk do not withstand moisture vapor sufficiently to be suitable for long-term freezer storage.

Rigid containers and flexible bags or wraps are two general types of packaging materials that are safe for freezing.

Rigid containers made of plastic or glass are suitable for all packs and work particularly well for liquid packs. Straight side walls in rigid containers make it much easier to remove the frozen food. Rigid containers are often reusable and make freezer storage easier as they can be stacked.

Ordinary glasses break easily in freezing temperatures. Choose wide-mouth, multipurpose freeze and canning jars if you plan to use glass. These jars have been hardened to withstand extreme temperatures and the wide opening allows for easy removal of partially thawed food. Lids on rigid containers should be tight, if not, reinforce the seal with freezer tape. Freezer tape is specifically designed to stick in freezing temperatures.

Flexible freezer bags and moisture-resistant packaging materials such as plastic freezer wrap, freezer paper and heavy aluminum foil are also suitable for dry-packed products with little or no liquid. Bags can also be used for liquid packaging. Bags and wraps work well for foods with irregular shapes. Remove as much air as possible before closing for best results.

Make sure your efforts to freeze food translate into delicious meals later. Remember that the type of container you choose when freezing food can affect the quality of the end product. Your choice of the right freezer packaging material makes for tastier food.

MSU Extension recommends that you also keep an appliance thermometer in your freezer. In the event of a power outage, this device will help you determine if your food is still safe to store or eat. By following these simple guidelines, your food will remain safe when frozen.

The Michigan State University Extension offers programs in food preservation, food safety, food health and more. To find a program near you, visit http://msue.anr.msu.edu/events.

Did you know that soup can be made and then frozen for a quick and easy dinner another day? The best way to freeze a soup is to first let it cool in an ice bath. Next, put it in a ziplock plastic freezer bag, and then just lay it flat in the freezer. Pretty easy, right? There are a few other things to consider when freezing soup, but don’t worry – we’ll tell you everything you need to know about storing soup safely in the freezer.

Can you freeze soup?

Absolutely you can!

As you prepare a fresh batch of soup, there are veggies to chop, spices to buy, and a counter full of additional ingredients to add just the right flavor to your concoction. The rich reward of a homemade soup takes a lot of work! There’s little point in going to all that trouble just to make a few quick batches, and that’s why freezing soup is such a popular cooking trend. Storing soup in the freezer is a great way to preserve those hearty leftovers without sacrificing flavor and texture.

How long can you keep soup in the fridge before freezing?

Maybe you thought you could eat the whole soup before it spoiled. Maybe you were just so busy you forgot to put it in the freezer. Either way, it’s important to consider your ingredients before letting the soup sit in the fridge for much longer.

Any type of meat is likely to go bad within three days, four days at most. So if your soup contains chicken, beef, pork, or any other type of meat, you must place that batch in the freezer within three days of making the soup. If it’s a vegetable soup, you might get away with an extra day or two, but why risk it?

We recommend freezing your soup the same day you cook it. Anything you can’t eat right away should be stored in the right containers and placed in the freezer right away. If you always put your soup in the freezer the same day you cook it, you eliminate the risk of food poisoning. Federal Food Safety Information says you can freeze it within three to four days of making it.

How long can you freeze soup?

Now let’s talk about how long your soup will last once it’s actually in the freezer. According to Federal Food Safety Information, you can freeze your soup for between two and three months. If the soup has been properly prepared, stored, and thawed before reheating, this time frame is considered a standard frozen soup rule of thumb.

Does that mean you should keep it in the freezer for three months? We advise against it – not if you can avoid it. The longer you freeze your soup, the less fresh it will taste when you reheat it. Despite the protection of the freezer containers, any food that stays in the freezer for a very long time becomes susceptible to tiny ice crystals forming in the fibers of the food, affecting not only the taste but also the texture.

Because of this, there is a right way to freeze certain types of soup. For example, can you freeze soup with cream in it? We’ll tell you. But first, let’s talk about freezing techniques.

How do you freeze soup in individual portions?

Learning how to store soup in individual portions will make all the difference in the quality of your reheated meals. Instead of pouring the entire serving into one container, divide them into small, single-serving freezer containers, leaving about an inch of space between the soup and the lid. There are several reasons to store soup in individual servings.

The smaller the amount, the better the soup cools, freezes, and heats up. You’ll find that smaller portions preserve flavor and texture much better than bulk batches because the portion is allowed to chill and freeze more evenly. If you store multiple servings in one container, the center will take longer to freeze, which can cause ice crystals to form and disrupt the flavor and texture.

Some soups contain ingredients that can expand under extreme temperatures. It’s harder to estimate how much expansion to prepare for when storing soup in bulk, while small portions require an extra inch of container space. This is important for knowing how to store soup in individual portions: always allow for expansion.

What are the best containers for freezing soup?

No matter what you use to store soup in the freezer, whether it’s bags or jars, the most important thing is to make sure you’re using a container that’s rated for freezer storage. All other types of containers cannot withstand the cold without cracking.

There is a big difference between regular bags and containers and freezer bags and containers. Don’t risk breaking one of your favorite containers or finding frozen soups due to cracks in the barrier. Single-use plastic containers can be found in freezer versions alongside those designed for mild temperatures. Choose Tupperware and similar reusable plastic containers that are designed to be frozen (for example, Tupperware uses a snowflake symbol on freezer-friendly containers). Glass containers like mason jars can be freezer-friendly if you leave enough room to expand.

How to Freeze Soup in Plastic Containers, Mason Jars, Glass Jars and Tupperware

No matter what you store your soup in, glass or plastic, always remember to let your soup cool before putting it in the freezer. A hot soup can easily develop foodborne bacteria due to the time it takes to cool and freeze. It can also affect the temperature of the other foods in your freezer.

When storing soup in a plastic or glass container in the freezer, it’s important to leave room for the food to expand without cracking the container. Leave at least ¾ inch space at the top of the container for food to expand. On the other hand, you don’t want to leave too much room, because the more air there is in the reservoir, the faster your soup can develop freezer burn. Ideally, you should leave a little less than an inch of space between the top of the soup and the lid.

Always freeze soup in small or even individual portions to avoid delaying refrigeration time and risk of foodborne illness.

Is It Safe To Freeze Soup In Plastic Containers?

It’s safe to freeze your soup in plastic containers, as long as they’re in the right containers. Not all plastics are the same. Always make sure to store food in containers that are made of safe plastic and do not contain polyvinyl chloride, polycarbonate, or polystyrene. These compounds can break down during freezing and damage the container and cause worse by leaching chemicals into food. Another great option for the “better safe than sorry” are the BPA-free plastic containers.

The best soups to freeze

Just like the plastic containers we keep them in, not all soups should be frozen. As a rule, broth-based soups freeze well. Rice, beans, and soups with meat freeze well, while soups with starchy vegetables, pasta, and cream can be more difficult. Below we have listed a few tricks to help you successfully freeze different types of soup.

Can you freeze potato soup?

Freezing potato soup isn’t ideal, as the potatoes will fall apart and create an odd chunky texture. Thawing and reheating can also result in a mushy texture, so save the potatoes for fresh recipes.

Can you freeze chicken noodle soup?

Freezing chicken noodle soup is possible, but there’s a trick. If you want whole noodles that haven’t broken apart during thawing and reheating, freeze the chicken noodle soup without the noodles. When you’re ready to eat it, whip up a fresh pot of pasta while the soup is thawing and add it to the reheated batch.

Can you freeze cream soups?

Cream soups tend to thicken a lot in the freezer, so you’ll need to be patient when defrosting and reheating. If creamy soups are reheated too quickly, they can lose their smooth consistency. Patience is the secret to freezing cream soup to preserve flavor and texture during extreme temperature changes. Consider thawing frozen soup in the refrigerator overnight and rewarming slowly over low heat. These leftovers aren’t really meant as a quick, last-minute dinner idea; they need time.

The best ways to reheat frozen soups

There are several ways to reheat frozen soup after it has been thawed. Use this quick guide to reheating frozen soup and choose the method that works best for you.

Microwave: After partially or fully defrosting, empty the freezer container into a microwave-safe bowl and cover with plastic wrap. Poke holes in foil for ventilation and microwave for 30-60 seconds, stirring once or twice at intervals to get an even consistency. Repeat if necessary.

Stove: Place the frozen soup in a saucepan. Add enough water to cover the bottom of the pot to avoid burning the pot when cooking partially thawed soup. Cook over medium heat until heated through. Stir frequently.

Crockpot: We don’t recommend using a crock pot or slow cooker to reheat your frozen soups, whether they’re thawed or not. These devices keep cold food at unsafe temperatures for too long. Instead, use a microwave or stovetop for a quick and easy meal.

Instant Pot: Unlike a crock pot, an Instant Pot is a great way to reheat frozen soups. Use the pressure cooker function to cook the frozen soup for 5 minutes. That’s it! Avoid reheating cream soups in an Instant Pot.

How to quickly thaw frozen soup

The safest and best way to thaw frozen soup is to put it in the fridge the day before. However, if you’re pressed for time, you can submerge your airtight freezer container in a bag or bowl of cold water — which typically takes about an hour per pound of frozen soup — or thaw it in the microwave, stirring frequently.

How long does thawed soup keep?

If you thaw your frozen soup in the refrigerator for the appropriate amount of time (about 24 hours), the soup should last 3 to 4 days in the refrigerator.

If you thawed your soup using a quicker method, throw out what you’re not eating.

How to Tell if Frozen Soup is Bad?

As with other types of frozen food, you’ll know if your soup has gone bad if it’s discolored or smells bad. You may not be able to tell when it’s frozen, but you will definitely be able to tell when it’s thawed.

Can you thaw and refreeze soup?

Yes, you can thaw and refreeze soup as long as you reheat it before putting it back in the freezer. The USDA Food Safety and Inspection Service recommends bringing thawed foods to a temperature of 165 degrees Fahrenheit before refreezing.

Ready to stock up on delicious soups to keep in the freezer and reheat on a chilly day? Check out the Spoonful of Comfort soup collection, complete with creamy tomato soup and fan-favorite chicken noodle soup!

Can you freeze vegetable soup? The winter season is just around the corner and a hearty vegetable soup is the order of the day! But once you’ve made a large batch of soup, you can always freeze it for later use. Yes, you can freeze vegetable soup, but you have to do it right so the ingredients don’t turn to mush.

Any type of soup can be frozen and reheated, but those with a chunky texture tend to overcook. Because of this, proper freezing and reheating are important to preserve their original consistency.

Vegetables are very delicate and can lose their crispness after freezing. So how do you freeze vegetable soup and get great results even if the dish is reheated? First you need to make some changes to the recipe.

Image used under Creative Commons by Shimelle Laine

For example, if you expect a lot of leftovers, we recommend lightly cooking the vegetables. That way, when you reheat the frozen soup, the veggies won’t be too mushy.

If adding herbs, set aside the batch to be frozen, keep the herbs and only add them while reheating. Herbs and spices tend to lose their flavor after freezing. Because of this, adding it while it’s reheating will liven up the flavor of your soup!

When properly frozen, vegetable soup can be stored in the freezer for up to 3 months if cream based. If it’s non-dairy, it should have a shelf life of up to 6 months.

How to freeze vegetable soup?

The best way to freeze vegetable soup is to let it cool to room temperature before freezing. First, transfer the soup to a rigid, freezer-safe container with an airtight lid. You can also use Ziploc or resealable plastic bags. However, especially if you plan to pack them in individual portions, do not do so until the soup has cooled. Leave about an inch of space in the container to allow the soup to expand more as it freezes.

After packaging, get a pen and write down the name of the soup and the freeze date before popping the containers individually in the freezer.

What is the best way to defrost vegetable soup?

The best way to thaw vegetable soup is to let it thaw in the refrigerator overnight. Simply move the container from the freezer to the fridge and let it thaw on its own. If the soup is non-dairy, you can thaw it by popping it in the microwave, even if it’s frozen solid! Heat the soup on medium-high, pulsing the microwave every 10 seconds.

Image used under Creative Commons by Jeffreyw

If the ingredients are clumping together or the soup starts to burst, you can fix that. Get a whisk and 1/2 cup of fresh broth and whisk the ingredients while gradually adding the broth. If the veggies are cream based, use milk or cream instead of broth.

summary

The delicate nature of vegetable soup means you have to be careful not to overcook the ingredients. So the end result is just as delicious the second time (reheating)! If your soup is particularly bulky, we recommend freezing the solids separately from the liquids. Only combine the ingredients after the solids and liquid have thawed. Now that you know how to freeze vegetable soup the right way, you’re ready to stock up on your favorite soup!

Tips for freezing soups

If you want to store leftover soup for more than a few days, freezing soup is the way to go. But before you start freezing soup, be aware: not all soups reheat to their original quality after freezing. If your soup contains things like dairy, pasta/cereals, or chunky potatoes, you might want to think twice about freezing it – your soup may change texture or lose quality when reheated. For more information on storing tomato or potato soup, see our food safety advice for storing tomatoes and potatoes.

Another thing to keep in mind when freezing soup is that liquids expand as they freeze – so you need to take this into account when filling your storage bags or containers by leaving a little extra room.

One final pro tip for freezing soup: make sure you date and label your leftover soup accurately so you can identify them at a glance and know by when to use them.

To learn more about freezing and storing leftovers, check out this Glad® leftover shelf life guide.

Can aluminum foil containers go in the freezer?

In Italy, the use of aluminum food containers is regulated by Ministerial Decree of April 18th n. 76. It explains how aluminum trays are best used to ensure compliance with health and safety laws.

It is expressly stated in the Decree that simple aluminum containers can remain in safe contact with non-acid or non-salt food for more than 24 hours when placed in the freezer. What does that mean? Aluminum trays can be placed in the freezer to preserve food quality, reduce food waste and allow you to eat the meals you prepare later. Also, remember that you can freeze all kinds of food with painted aluminum containers.

Freezing food in aluminum food containers

Since we just wrote whether we can put aluminum containers in the freezer, freezing food can be a good idea. This information can be very useful if you like having food on hand, if you want a home-cooked meal but don’t have the energy or time to make a meal from scratch, or if you need to pop a cake in the freezer to make it to cool.

Contital, a leader in the production and manufacture of aluminum food containers, can supply both plain aluminum trays and painted aluminum trays. They can all be placed in the freezer and used to freeze food. It goes without saying that Contital food containers are manufactured to the highest standards and comply with European and FDA regulations.

For more information, please do not hesitate to contact us!

Having a lasagna in the freezer makes you feel great knowing you have a meal ready for a special occasion. And in most cases, you won’t even taste the difference between a previously frozen casserole and one made on the spot!

So why not work to your advantage? Everything we say here applies to lasagna and most other casseroles. This whole process is very adaptive. Think of it as a food prep adventure where you get to choose your own adventure!

Can You Freeze Cooked Lasagna?

Yes! In fact, you can freeze most casseroles unbaked, or bake them first and then freeze them.

Why choose one over the other? convenience, mainly. You may have time to prepare a casserole but not time to bake and cool it. If so, freeze them uncooked.

The benefit of baking and chilling lasagna or other casseroles before freezing is that it reduces oven time in the day or when serving. You’re essentially reheating the frozen casserole, saving precious minutes in the bake that you need to get ready to serve.

Two very important notes: Do not freeze raw meat in uncooked casseroles. For food safety reasons, you want it cooked first. And always allow gratinated casseroles to cool completely before freezing.

Cambrea bakes

Bake Frozen Lasagna

It is not necessary to thaw a frozen lasagna or frozen casserole before heating. One benefit of defrosting first is that it reduces the bake time of the casserole. As a rule of thumb, a frozen casserole baked at 350°F will take twice as long as a thawed one.

If you thaw your casserole to save time baking, do so in the refrigerator overnight rather than on the counter at room temperature.

Sally Varga

Baking pans for freezing casseroles

Metal and ceramic are the best materials for freezing. You can use sturdy pans or disposable foil. If using foil pans, place a tray under the casserole until frozen solid. This will prevent the pan from bending under the weight of heavier lasagnes or casseroles.

Avoid freezing glassware. The thermal shock from a cold freezer to a scorching hot oven can jar glassware (like Pyrex) and cause it to crack or break. “Oh, but I’ve done it a hundred times and had no problem,” you might be thinking. I thought the same thing until it happened to me. It’s not just amazing; You lose a dish and your dinner. It’s best to play it safe and stick to ceramic or metal.

A 9″ x 13″ pan equals two 8″ x 8″ pans. If you don’t have a lot of mouths to feed, consider spitting recipes for one 9×13 pan into two 8×8 pans. This route is especially good for households with eaters who don’t like leftovers. An 8 x 8 pan also takes less time to heat up to serve.

Coco Morante

How to wrap casseroles

In short: foil, foil and more foil. Don’t skimp on the foil. A thorough job of wrapping the casserole will ensure it doesn’t get freezer burn. As a bonus, you can reuse the foil to protect the casserole from over-browning while baking.

I’m not a fan of wrapping lasagna and casseroles in plastic wrap as they tend to stick to frozen sauces and are not oven safe.

Be sure to label and date the dish.

Elise Bauer

Casseroles that freeze well

Most casseroles freeze beautifully. The exceptions are casseroles with sliced ​​or diced potatoes, which usually don’t freeze well, and casseroles with cream, unless that cream has been cooked in a flour-thickened sauce or mixed with eggs.

However, mashed potatoes freeze quite a bit because of the added fat, so shepherd’s pie is good to go!

Here are some of my favorite freeze casseroles.

And some of the best lasagne to freeze:

For the least frozen results, try to keep casseroles in the freezer for no longer than three months. I only lasted six months at most, but even that took a toll on my luck.

Sally Varga

Bake frozen lasagne and casseroles

Use a moderate oven temperature for frozen casseroles. This will gradually warm them up so the corners don’t get overdone while the center is still cold.

1. Set the oven to 350°F.

2. Loosely cover the pan with foil (you can use some of the foil you wrapped the pan with) and place in the oven. It’s okay to put a completely frozen casserole in the cold oven while it heats up.

3. Bake as long as the recipe calls for, then add at least 15 minutes of additional baking time. A thawed frozen meal takes less time than one straight from the freezer.

4. Check the casserole halfway through baking. You can remove the foil to get the top nice and brown.

5. The lasagna or casserole is ready when an instant-read thermometer reads 160°F in the center of the casserole. What about you don’t have a thermometer? Look for cheese or sauce that bubbles (although a pre-baked one might not). When in doubt, take a look at the center of the pot to see if it’s good and hot.

There is no magic formula for how long it takes to bake a frozen casserole. It’s just done when it’s done.

To put this to the test, I made our Baked Ziti recipe that’s really craving (I call it the Lazy Wife’s Lasagna) and frozen it without baking it first. I put it in a 350°F oven before preheating it. The 9 x 13 pan was still pretty cold in the center after more than an hour of baking, so I baked about another 20 minutes. I also had to grill the top for about a minute because the cheese didn’t melt as nicely as a freshly made casserole.

That hasn’t stopped anyone from having third helpings, but for the prettiest casseroles, bake first, chill, then freeze.

Kalisa Martin

Our favorite tip for freezing casseroles

This is a game changer because it frees up your pans. Before assembling the pot, line the pan well with heavy-duty foil, leaving a generous overhang on each side, then assemble your pot as usual. Freeze until set, then use the foil handles to lift the block of frozen casserole out of the mold. Wrap well and note the size of the pan on the foil.

When it’s time to bake, simply unwrap the casserole and pop it back into the pan.

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After the onset of winter there is a big frost and you notice some canned food in your garage. No doubt they’re frozen during that time, and you might be wondering if the food inside is safe. This is a common scenario that I have personally dealt with. I did some research to find out all about it. Here’s what I found out.

In general, it is not safe to freeze canned foods due to their water content. When water freezes, it expands, which compromises the airtight seal of the can. Once the seal breaks, the food is exposed to air, allowing bacteria to grow. The bacteria can cause foodborne illness and produce symptoms such as diarrhea, vomiting and fever.

You might think that freezing canned foods will extend their longevity. However, understanding the chemistry of canning and the potential hazards of consuming unsealed produce should make it clear why freezing canned food is an unwise way of extending its sell-by date.

What happens when you freeze canned goods?

Good sealing of canned food is important. Freezing may compromise the integrity of the can. Once the seal is broken, the food can become contaminated and degrade over time.

My canned goods are frozen; Are they automatically spoiled?

Luckily no! It can be easy to tell if your food may have spoiled. If you look closely at the cans, you can tell.

Inspection of frozen preserves

First look for breaches of the seal.

If the seal is broken and the food is still frozen (never thawed), it is still safe to eat.

In this scenario, your canned food should be treated like anything you take out of the freezer. That is, thaw in a closed environment and, if necessary, thoroughly reheat the food before consuming it.

You’re unlikely to catch a foodborne illness because bacteria don’t thrive in temperatures below freezing.

However, once the food is thawed, classify it as spoiled and throw it away.

Immediately dispose of any product that leaks out of the can.

If the metallic can is intact but appears to be bulging, you should consider that spoiled food as well. As bacteria grow, it can release gas, which can cause the metal container to swell due to increased internal pressure.

Beware of a bulging can: It’s possible that freezing may affect the structure of the can in ways that you can’t visually tell. Even if your preserves aren’t frozen, a bulging can is a clear sign of spoiled food and should not be eaten, even in an emergency.

What to do if a can passes inspection?

If you spot frozen cans that look intact and want to preserve the food inside, thaw them slowly. An excellent method is to put them in the fridge and let them thaw for several days.

When this happens, the ice slowly reverts to its lower-density form, water, gradually reducing the internal pressure of the can. This also aids in the slow withdrawal of the metal or glass container and prevents tearing.

Assuming no spills or bulges are found after thawing, the food is safe to eat. Use your sense of smell and taste to determine if food is in good condition, even if the canned food passes all visual inspections. However, the taste and texture of the food will likely have diminished in value.

As an extra precaution, if possible, heat the food above boiling point to kill any remaining bacteria before consumption.

These precautions should prevent you from catching foodborne illnesses like Salmonella and E. Coli.

Examples of canned goods not to be frozen

Due to the sealing that freezing can compromise, canned foods (especially those with significant amounts of water) should not be frozen.

Here are some examples of common preserves to avoid freezing:

Canned pears

Canned green beans

Canned tomatoes

Canned Corn

Preserved Pineapple

canned beans

Any canned vegetable or fruit

Tuna in a can

canned soup

Just keep in mind that while I recommend not freezing certain types of canned food, it’s not the end of the world if it happens. There is good anecdotal evidence that canned food can be frozen and refrozen without anything negative happening.

For me it’s more about being careful and safe. A good analogy would be that while it’s probably okay to eat a steak 10 days past the expiration date, it’s not something you want to do at every meal.

Store canned food properly

If you want to freeze food that is or has been in a can, it’s best to use plastic containers. Here’s a good set of freezer-safe plastic containers that I recommend. (Click to see on Amazon). Alternatively, you can follow the safe canning process.

Is it harmful to put canned food in the fridge?

Once opened, you need to be careful to store the canned food properly. The fridge is the logical place to keep it fresh.

Most people just throw some aluminum foil over it and call it a day. However, this rarely provides an adequate seal. I recommend investing in some cheap can lids, like these on Amazon, to keep your food safe and fresh.

At what temperature do canned goods freeze?

The freezing point of canned food depends on the type of liquid it contains. Here is a list with the freezing point of various canned foods.

Canned Good Freezing Point Water Based 0°C (32°F) Dairy Based 0.5°C (31°F) Soft Drinks -1°C (30°F) Beer 3°C (27°F)

Do canned goods explode when frozen?

Most canned foods don’t usually explode when frozen. After some time, the tin can bulge and break the seal.

However, fizzy drinks can explode after freezing. Now we are not talking about a violent explosion like fireworks. It’s more like you drop a coke and she starts squirting out coke. The lid of the can pops off and the liquid squirts out violently. The good news is you don’t have to worry about the can flying around the room like Rocky the Flying Squirrel.

Check out this cool video documenting what happens to frozen drinks:

Can you freeze canned goods after opening?

Freezing canned goods after opening is fine, just make sure you transfer them to a freezer-safe container. Also, make sure it hasn’t been left out for too long. You can cook canned food right away before refreezing it.

Are there canned foods that can be frozen?

Canned goods that do not have a significant water content can probably be frozen most of the time.

The reason why canned food should not be frozen

The main reason not to freeze canned goods is that liquids expand when they freeze. With nowhere to go, the ice will press against the insides of the can and potentially compromise the seal.

How does this process work?

Water is the colloquial name for oxidane, a compound made up of two hydrogen atoms and one oxygen atom. Unlike most molecules, oxidane is denser in its liquid state (water) than in its solid state (ice).

This decrease in density is due to the substantial hexagonal lattice that the atoms form once they freeze. Since density = mass/volume and we have the same mass of molecules, the volume (or space) required for the less dense solid increases.

For example, 100 g of liquid water with a density of 1.0 g/ml takes up 100 ml of space. Whereas 100 g of ice with a density of 0.92 g/ml requires a volume of 108.7 ml. This change in density when water freezes into ice is the phenomenon that allows icebergs to form, or why ice cubes float on top of your drink.

When water freezes in an enclosed space, such as B. a metal can or a glass jar, it exerts pressure on the containing structure. This sustained stress or force may be enough to break the seal, or in other words, “explode”. Once this happens, the food is exposed to the air and harmful bacteria can more easily multiply and spoil the contents.

Final Thoughts

Avoid freezing canned goods. To allow for long-term storage, the cans are pressurized to create a low-oxygen environment. This atmosphere prevents bacterial growth and must remain sealed to prevent food from spoiling during storage. Freezing canned food will likely cause this seal to break due to water expansion as it turns to ice.

Once the seal on your tin is broken, the food is prime breeding ground for bacteria. Ingesting this bacterium can lead to food poisoning or, even worse, botulism.

related questions

Can I freeze canned goods after opening? Yes, you can freeze leftover canned goods provided good food hygiene practice has been followed. Note, however, that the texture and taste of the food will likely be different after it has been thawed.

Can you eat expired canned goods? To determine if expired canned food is safe for consumption, it’s wise to first inspect the can itself. If the can is domed, leaking, or open to air, then the food is likely contaminated. If the container stays pristine, the food in it won’t make you sick. However, the taste and nutritional value of the product decrease over time.

Should I be worried about getting botulism from canned food? Botulism is a rare but life-threatening infection caused by ingestion of the bacterium Clostridium botulinum. It is associated with poorly preserved low-acid foods such as vegetables, meat, and fish. Be aware that you cannot taste the bacterium and a small dose can be fatal. So if you see a canned food with a broken seal or showing signs of spoilage, do not eat it as the botulism bacteria may be present.

For more information, see Can you eat canned goods without cooking them?

Hello, I’m Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I’ve learned. You can also find me on YouTube! Just click the link at the bottom of your page. I hope your visit here was pleasant.

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