Dee Randall wrote:
> "jmcquown" > wrote in message
> . ..
> > Sheldon wrote:
> >> Since you're freezing it, you can use leftover food jars (jam
jars,
> >> peanut butter jars, etc.)
> >> Priscilla
> >>
> >>
> >> Freezing food in glass is very dangerous... if you're lucky when
the
> >> food expands the entire jar will burst, but often only a thin
> >> inconspicuous sliver will get knapped off and no one will know
until
> >> there's oodles of blood in the toilet.
> >
> > I nearly commented about the use of 'Ball Jars' from the original
post but
> > figured someone would point it out. I would never store anything
in glass
> > in the freezer.
> >
>
> Thanks for pointing this out to me. I do occasionally put food in
Ball Jars
> when I know that I will be using the food within a week or 10 days,
and not
> leave too much time for the food to remain in the jar. However, I
think the
> suggestion about the sliver is enough for me to discontinue this
practice.
> Yikes! One could be hurt and also run up a lot of doctor bills while
they
> were trying to figure out just where this blood came from.
> Dee

Professional kithens do not permit any glass whatsoever on the
premises... when you see restaurant kitchens on foodtv with glass
bowls, wine glasses, etc. that is NOT a professional kitchen and those
are NOT professional cooks. In many municipalities it's illegal to
have glass in commercial kitchens, and insurance companies won't write
their liaility policies, or will csncel when glass is discovered.

In home kitchens it would be practically impossible to eleminate all
glass so check all glassware for chips often, discard all chipped
glassware. Check all food jars as well, jams, mayo, pickles, etc.