Sheldon wrote:
> 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 the restaurants I worked in, of course there was glassware for water,
tea, wine, etc. But no glass in the kitchen except the drinking glasses to
be run through the dishwasher in racks. Bar glasses were hand washed at the
bar with rotating brushes.

I once witnessed a server scooping ice for a glass of tea WITH the glass,
not the metal scoop in the ice bin. She was nearly fired on the spot. Can
you imagine if the glass had chipped or broken in the ice bin?! Eeek!

Jill