Anything that is liquid-ish, honestly. Soups, stews, chili, tomato sauce, and even stock are perfect. I also freeze individual portions of smoothie packs—just fruit and spinach, no liquid—so I can blend them later. It’s like having a instant smoothie button.
You can freeze milk, but leave extra headspace. Dairy expands like it’s trying to escape. And please, please don’t freeze carbonated drinks. That’s just a science experiment ending in a sticky mess. Trust me, I’ve tested that hypothesis and it failed magnificently.
Oh, and eggs? Yes, but crack them first and freeze the whites and yolks separately. Whole eggs in a shell? In a jar? In a freezer? That’s chaos. Don’t do it.
The “Oops” Factor
Sometimes, despite your best efforts, a jar will crack. That’s life. When it happens, don’t cry. Just grab a plastic bag, scoop out the frozen food, and throw the glass away. The food is still edible; it’s just a slight inconvenience. You’re not a failure; you’re a learning hero.
To avoid this, always place the jars on a flat surface in the freezer. Don’t stack them until they’re solid. And if you’re feeling extra cautious, put them in a deep baking dish. That way, if one leaks, the mess is contained. It’s like a diaper for your soup.
