You may find a ton of information online that suggests storing your soup in soup freezing containers glass, plastic, or even Mason jars. But which approach is most effective?
How to Freeze Soup the Best Way
The easiest way to freeze soup is to keep it in a gallon-sized freezer-safe Ziploc bag, glass or plastic soup freezing containers, or even glass Mason jars. These few steps explain why this approach is so effective.
Which containers work best for soup freezing?
Soup can also be stored in a freezer-safe container in addition to bags. Is plastic or glass better? Depending on your goals, each has advantages and disadvantages. Is it for family dinner or individual lunches that may be prepared ahead of time?
Now let's examine which storage containers produce the finest outcomes.
Glass containers that freeze:
Because glass can be recycled, it is a more environmentally friendly material. Only specific plastics are approved for recycling; the remainder are disposed of in landfills.
Additionally, glass lasts longer when taken care of. In contrast to plastic, which can melt and distort in a microwave or dishwasher, it maintains its form and durability in most circumstances.
Because glass does not leak toxins into your food when heated, it may be a healthier material. When heated, even BPA-free plastics can still contaminate your food with toxins. Furthermore, items that are close to plastic in your freezer may become contaminated when it freezes.
Freezing inside Plastic Containers:
For kids, plastic is preferable. When you pack your child's lunch for school, they can carry it more easily because plastic food containers are lighter. Furthermore, when bags are dropped on the ground or knocked against in the corridor, glass is more likely to break.
Glass is bulkier than plastic. Because plastic containers have grooves on their lids, they are easy to stack and do not slide about.
It's likely that you may fit more in your freezer than if you used glass because this material shrinks in the cold. Furthermore, if you move a plastic container about, it won't break.
Soup in a Ziploc bag for freezing
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After your soup has cooled entirely to room temperature, chill it in the refrigerator for a few hours. Take out your freezer-safe resealable bag when the temperature drops below 40°. Next, drape the sides of the bag over a big measuring cup.
Is it really worth all this work for soup? Ensuring that your soup cools down properly preserves the shape of all the chopped ingredients. This will prevent the soup from freezing unevenly.
Pour the soup in zip lock bags with a ladle:
Ladle in your soup now that it has cooled and your bag is prepared. One bag may hold the whole mixture, or you can use numerous bags to make smaller portions.
Squeeze out as much extra air as you can before closing the bag. By doing this, freezer burn-causing ice crystals won't develop. Remember to write the date and the name of the soup on your bag using a permanent marker.
Place it flat and put it in the freezer:
This is the best way to freeze soup because of this step.
Place the full bag of soup facedown on a baking sheet and place it in the freezer. You will be able to arrange them in a book-like manner on a shelf after a few hours or even overnight.
This also guarantees even freezing. You won't need as much freezer space with these packages, and they'll be simple to arrange.
How much time can soup be stored in the freezer?
Soups cooked from scratch can be frozen for up to three months. More vegetable-rich or broth-based varieties can keep for up to six months. It's advisable to throw away any soup that makes you uneasy because of its texture or scent. When in doubt, discard it!
Which soups don't freeze well?
Carrot, rice, and cubed potato soups are examples of soups that don't freeze well. Soups like chicken noodle or potato belong in this category.
Even after letting soup cool in the refrigerator, the starches absorb all the liquid; once defrosted, they will be drenched. After the soup has thawed, purée the potatoes or add the pasta and grains to avoid mushy soup.
Cream-based dairy soups should not be frozen. Since dairy becomes gritty when frozen, the ideal time to include dairy items into soup is when it's being reheated, such as heavy cream or milk.
To accomplish this, divide up the items you wish to freeze, and only include dairy in the items you plan to consume on the day the soup is prepared.
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