FoodBanter.com - View Single Post

Gary

Alan Holbrook wrote:
>
> wrote in
> :
>
> >
> > My biggest item is soup. It is more economical to make very large
> > amounts then freeze in single portions. (I use the 1litre pots of
> > yogurt so I wash the containers and use them for soup as they stack
> > handily) I keep a variety of soups and more often than not, that's my
> > lunch.
>
> How do you handle frost? Whenever I freeze a basically liquid thing like
> soup, ice crystals form almost immediately.

Alan...the tiny bit of frost you get in sealed containers is not even
worth worrying about. It will be on the top but then you have a pint
or quart of liquid underneath with none. As soon as you take the
container out of the freezer, you can stick the open top under running
warm water for about 5 seconds and eliminate the frost moisture if it
really bothers you.