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Janet

In article >,
says...
>
> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>
> >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.
>
> I was thinking maybe Alan meant frost on the freezer walls - I do get
> that but I just wait and soon enough I can push a large pallet knife
> in under the ice and pop it off.

If that's what Alan meant, he needs a frost-free freezer like mine.
They never grow ice or need defrosting.

JanetUK