On Sun, 6 Dec 2015 15:59:34 -0000, Janet > wrote:
>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
Mine is supposedly frost free and I suppose it is except once I have
made 12-14 pots of soup, I want them in the freezer, so I put them in
very hot. That is likely what does it.