Freezing in Glass {No More Broken Jars!}

Simple tips for freezing in glass without breaking the jars

I try to always have some frozen bone broth on hand in our freezer so that I’m never out should I want to make soup, use it to cook rice or beans, or need it in a recipe. It’s a real-foodie staple! When it comes to freezing our broth, I prefer to use glass jars over plastic storage containers since glass won’t leach any chemicals into our food. What I don’t prefer, but have had trouble with in the past, is seeing my jars break, crack, and shatter in the freezer. I’m especially heartbroken when one of my mason jars crack!

For the longest time I couldn’t understand why my jars kept breaking when I thought I was doing everything right, but I recently learned some new tips that are helping keep my jars whole. After tweaking a few steps in my broth routine with a couple of these tips, I’m glad to say that my jars are coming out of the freezer unbroken and my heart is saved from the pain of lost mason jars. 

Learn a few quick tips that prevent your jars from breaking in the freezer

Simple Tips for Freezing in Glass

  • Cool your broth. I like to cool mine before ladling into the jars and completely cooling them before freezing. I cool the broth before jarring it so that (1.) I don’t shock the jars, and (2.) I don’t burn myself in case I spill. Not that such a thing could ever happen in my kitchen. Once the broth is in the jars, I refrigerate them overnight or through the day before setting them in the freezer.
  • Err on the side of less broth in a jar. I think this has been my biggest mistake in the past. I would leave 1-2 inches of space in the jars before freezing, and even though the broth wasn’t totally touching the lid, it seems that the jars were still too full. Most of them would break and crack. Leaving the jars closer to 3/4 of the way full has really helped.
  • Use wide mouth masons if you have them. I think the wider mouth gives the broth more room to expand. I don’t really have many of these, so I haven’t tested this one out, but I someone even told me that they stick warm broth right in the freezer in wide mouth jars with nary a glass casualty. If I can get a collection of wide mouth masons, I might reserve them for freezing.
  • Cap loosely. I have noticed that when I tightly cap my jars before freezing, they are more prone to breakage. When I just loosely place the lid on until the broth is totally frozen, the jars hold up better. Once it is all frozen, then I’ll tighten the caps if I remember.
  • Leave some space between jars. When I first put the jars in the freezer, I like to leave a little bit of space between them so that their sides aren’t touching. That’s also seemed to help prevent breakage.

Do you have any tips for freezing in glass? I’d love to hear them!

Comments

  1. nice! i knew most of the tips, but i rarely freeze in glass (never have enough jars – and they take up more freezer space – or don’t they???) cooled broth in plastic bags (which i use only because they seem to use the least space) i can push 99% of the air out and freeze them flat and stack them once frozen
    too bad we cannot have glass bags LOL

  2. Great tips! I also thaw them slower by placing them in the fridge to thaw. Haven’t had another one crack since doing that. ;)

  3. Thanks for this info. I too,have had many broken jars even though I thought I was leaving plenty of head space. Hoping to have more success with the next batch of broth and jars.

  4. Maria Magoulas says:

    I have never thought to freeze in canning jars! <3 it!

  5. I use jars for my broth also, but I put them in the freezer without the lid for a day. I have not lost any jars this way.

    • Good tip, Denise! Seems to go right along with the idea of loosely settling the lid on the jar. Glad you read & shared your tip!

  6. On all the Ball jar boxes, it will tell you which jars are safe to freeze in. Any jar with straight sides. So the pint, 1/2 pint, jelly jars, and the new 1-1/2 pint are all safe. I learned this after a few explosions in the freezer also. Hope this helps. Oh yeah,I also use the plastic lids, they are wonderful, and as long as you fill the jar to the freezer line, the contents never touch the plastic.

    • I almost always get my jars second-hand, so I’ve never known that about Ball boxes! Good to know!
      Thanks for reading and sharing your tip today!

  7. I buy miracle whip in the large size containers. I am wondering if freezing chopped peppers or onions would be okay to freeze in ? Many alerts regarding plastics being unsafe. Anyone know if the plastic jar would be safe to freeze in?

    • I do still freeze in plastic, Margie. It’s not my favorite, but so long as whatever I’m freezing isn’t warm when I put it in the bag or container, I don’t worry too much. For example, all of my frozen fruits and veggies from the summer go into plastic freezer bags. For broth, I like the glass better since I never have the broth fully chilled before putting into containers. I personally think reusing the plastic jars for veggies would be fine. Hope that helps!

  8. I’ve tried and failed many times to freeze broth in canning jars. Our freezer is a chest freezer and I think in rummaging around looking for that pkg of ground meat the jars get just a tiny ‘plink’ and in their frozen state they’ve shattered – glass scattered throughout the contents of a chest freezer is a bad thing indeed. I’ve been freezing broth in plastic peanut butter jars has eliminated that but I *H-A-T-E* plastic! I’m going to give it another go – thanks for the tips!

    ~Taylor-Made Ranch~
    Wolfe City, Texas

    • Ooo, that would be a challenge! I wouldn’t blame you for compromising with plastic in this case, but if the tips help you a little, that would be great, too!

  9. I have had mostly good luck with freezing bone broth in glass jars, but you have given me a few more things to try and hopefully none will break now. I have been reusing wide mouth jars that products such as ghee come in, and losing one now and then is not a problem but losing my broth IS a problem — thank you!

  10. Yes the wide mouth jars or jars with no shoulders are the ones you can freeze in without worrying about them breaking.

  11. I have recently gone crazy over Mason Jars. I started out using them as drinking glasses since they have the measurements on them and are so useful for everything. Now I use them to put gifts (homemade products) in and kitchen storage for everything from the freezer to leftovers. No more scary plastic leachings.

  12. always fill the jars under the part of glass that starts to curve in . if you put it above that line , as the liquid expands it puts pressure on the corners of the jar and cracks it .

  13. when putting glass jars in chest freezer, contain them together in a wire or plastic basket, no breaking ,easier to get out.

  14. If you do have a jar break in the freezer don’t throw it out. Cut a leg from an unused pair of panty hose and put the jar inside it. Set this in a bowl and let it thaw. No worries over glass being in your beautiful broth:)

    • This is JUST what I was looking for! Thanks! My hubby thought of coffee filters and then we figured they’d be a bit too fine for broth. Two quarts saved! Thanks, Helen!

  15. Just don’t put the lids on at all until the contents have frozen solid, they will never break if you do that. And yes, some kind of protection or cushioning around the frozen jars is a good idea. Paper bags, leftover bubble wrap, cardboard, etc.

    • I’ve actually done that and still had them break, Denise. Sadly, it was from filling them above the 2/3 or 3/4 full mark. That broth really expands in the freezer!

  16. I called the Ball company and they said something about squarish sides vs. round sides…I don’t even remember which one it is now because I tried it the way they said and they still cracked too. I’ll have to try your methods :)

    • Oh no, Kara! I hope something here gives you better results. I’ve learned some more ideas from what readers have shared, too!

  17. Greta post. I freeze everything in glass as well. I did a blog post on this please check it out on http://www.nzecochick.com/2013/03/glass-storage-in-freezer.html Biggest tips are definitely don’t overfill the jars and also don’t put the ids on until they are frozen solid. Mx

  18. I ditched the plastic a couple of years ago and started using my canning jars to freeze. Like you, there was a learning curve, and I had a few broken jars at first. I freeze everything in jars now.

  19. I always can my broth, so don’t have to thaw to use.

  20. Yep definitely learned the hard way too!! My husband thought I was out of my mind when I wanted to try and salvage brunswick stew (the BEST brunswick stew, mind you) that was in a jar that had broken. Not going to let that happen again!

  21. I have been canning mine in the hot water bath or pressure canner. Its really easy and then it doesnt take up any freezer space and its ready to go when I need it for a recipe. I also freeze some into ice cubes, then put all the cubes in a freezer bag. When I make my own cream of soup, I just pop a couple in there while they are cooking, adds great flavor and health benefits!

    • Pressure canners can be a great solution for broth, as well as the ice cube trays! That’s a tip I’ve heard from some other blogging friends, too, so I’m glad you mentioned it.

      One question though… I’ve always read that broth should only be done in a pressure canner since it is not acidic for hot water canning. Do you do something different with your broth to make it safe to do in water bath?

  22. These are good ideas. I used to freeze in jars all of the time, but after a couple of broken jars, I quit. Maybe I will try again keeping your tips in mind! ;)

    • I haven’t had any break since being more careful with these ideas! Another commenter suggested freezing in ice cube trays, which would work great for doing just a little bit. Good luck!

  23. I have heard that as long as you keep the liquid below the “shoulders” of the jar- you will be fine. Which is exactly what you did in the second photo.

    • I’ve found that I have to be sure the *frozen* broth doesn’t hit the shoulders of the jar. I used to fill them up to the shoulders, then freeze, and end up with broken jars since the broth would expand up so far. I was so confused as to why that was happening! So it’s definitely all about being mindful of where the broth will freeze to on the jar.

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