It is safe to freeze your soup in plastic containers, so long as they're the right containers. Not all plastics are made equal. Always be sure to store food in containers that are made from safe plastics and do not contain polyvinyl chloride, polycarbonate, or polystyrene.
Don't Thaw!
For example, you can't put frozen food in the slow cooker as the temperatures are not high enough to keep bacteria from growing. However, some foods such as soups and casseroles can be cooked or reheated from their frozen state.Label and date gallon- or quart-size zip-top plastic freezer bags, place in a bowl, and cuff the bag over the edge. Ladle soup into each bag, then let out any excess air and seal. 3. Lay bags flat in a single layer in the freezer; when frozen, stack bags to save space.
For best results, use wide mouth mason jars to freeze one to two portions of soup, stews, or leftovers. Avoid adding steaming hot liquid to the mason jar. Instead, allow the soup or stew to cool slightly. Fill each mason jar with the soup, stew, or leftovers using a stainless steel ladle and wide mouth funnel.
Transfer the frozen soup into a microwave-safe container, partially cover and microwave on low heat in 2 minute blasts until the soup has become slushy. Between each blast use a wooden spoon to try and break up the block of frozen soup slightly, so that it thaws evenly.
I love
freezing soups because making a big batch to have both for dinner and to stash in the freezer is easy, and
soups are healthy and filling.
The 5 Best Types of Soups to Freeze
- Red Lentil Soup.
- Ham Bone, Greens, and Bean Soup.
- Bean, Bacon and Butternut Squash Soup with Swiss Chard.
- Split Pea Soup.
Soups with a lot of cream or dairy or potatoes will change in texture and possibly separate when thawed. Avoid freezing these types of soups. Any toppings like tortilla chips, fresh herbs, cheese or pestos should also be kept out of the soups and just added in when reheated and served.
Is It Safe to Freeze Soup in Plastic Containers? It is safe to freeze your soup in plastic containers, so long as they're the right containers.
First, let the soup cool completely. Next, pour soup into freezer safe containers or bags. Make sure to remove as much air as possible from the container. If you are using a container instead of bag, we recommend lining the top of your soup with a piece of plastic wrap to prevent freezer burn.
Stand the bag up in the box, pour in the soup and seal the bag. Place it in the freezer. When it's frozen enough to hold its shape, remove the bag from the box and freeze. It's best to use soups stored in the refrigerator within 3-4 days for best quality and within six months in the freezer.
Freezer-Safe Containers. Rigid freezer containers are probably best used for freezing foods that have a fair amount of liquid added, such as water, juice or syrup. Freezer-safe plastic containers with tight fitting lids or waxed cardboard cartons, such as milk cartons, work well.
Yes, plastic containers are safe for freezing food as long as they are labelled freezer safe just like plastic bags. You can use most normal plastic containers if you are storing food it in a fridge.
Stews, soups, and chilis
Place your frozen food, still sealed in a plastic bag, in a bowl or sink of hot water for 5 to 10 minutes or until it can be broken into pieces.Conclusion: Glass, glass containers with screw caps or sealable stainless steel cans are good alternatives to plastic boxes. Cardboard, paper, soft cloth or cotton bags make poor packaging material for frozen food. If you take shortcuts with the packaging, then you have to accept food with freezer burn.
How to freeze food without plastic
- Glass. Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top.
- Metal. Metal is great in the freezer.
- Paper.
- Aluminum Foil.
- Waxed Cartons.
- Package-free.
Don't store food in single use take out containers as they are made from thin plastic and not meant to be reused. Only freeze food in freezer safe Tupperware containers since other boxes from the same brand not approved for freezing may deteriorate, chip & break at low temperatures.
Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate. Thaw soups in the refrigerator and use promptly.
3) Don't freeze potatoes in soup. Potatoes will fall apart when freezing and give you a chunky consistency. Actually I do freeze potatoes and just use a stick blender on the soup when reheating. 4) Under cook vegetables a little.
Freezing Stew
Stew can be kept frozen for up to 3 months. If you plan to freeze a stew, wait to thicken it until you reheat it. Freezing makes potatoes soft and grainy. Instead, add cooked potatoes when reheating.To maximize the shelf life of canned or packaged cream of mushroom soup after opening, refrigerate in covered glass or plastic container. To further extend the shelf life of opened cream of mushroom soup, freeze it: to freeze cream of mushroom soup, place inside covered airtight containers or heavy-duty freezer bags.
Soups can remain frozen for up to six months before they should be consumed or discarded. Given that milk-based soups have a tendency to separate when frozen, it's best to reheat them in a double boiler and straight from the freezer rather than thawing them first.
The soup is healthy, delicious, and very easy to make. When done correctly, you can successfully store the cooked soup for at least 3 to 4 days in the fridge. If you want to store the cooked soup for an even longer time, you need to freeze the soup in a heavy-duty freezer bags or an airtight container.
Directions
- PREPARE pressure canner.
- COMBINE all vegetables in a large saucepot.
- LADLE hot soup into hot jars leaving 1 inch headspace.
- PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude.
To further extend the shelf life of cooked egg noodles, freeze them; freeze in covered airtight containers or heavy-duty freezer bags. Cooked egg noodle dishes containing sauce freeze best; cooked dry egg noodles may become overly mushy when thawed.
When making a soup that will last about five days in the fridge, you want to be sure that nothing in the soup will get soggy (pasta in soup can get mushy a couple days later), and that the soup doesn't have a lot of dairy. Soups with dairy should be consumed from the fridge within about four days.
Soups that contain pasta, like chicken noodle or minestrone, won't hold up to the freezer. If you're cooking soup specifically to freeze, just hold the pasta. That way you can reheat your freezer meal, boil some fresh pasta, and combine them then.
Transfer the frozen soup into a microwave-safe container, partially cover and microwave on low heat in 2 minute blasts until the soup has become slushy. Between each blast use a wooden spoon to try and break up the block of frozen soup slightly, so that it thaws evenly.
The 5 Best Types of Soups to Freeze
- Bean Soups. Bean and lentil soups freeze very well and are great protein-packed meals to have ready to go in the freezer.
- Rice Soups. Rice-based soups are hearty and satisfying, with the rice acting as a natural thickener.
- Broth-Based Soups.
- Meaty Soups.
- Puréed Soups.
Turkey soup, like other soups and stews with or without meat, can safely be refrigerated for three or four days. After that, it may harbor high enough levels of bacteria to make you sick. Bacteria is present everywhere, including in the air and in food.
