I watched "Everyday Italian" Giada making up tomato sauce and as I recall,
scooping some up and putting it in a freezer bag. Not wanting to store mine
this way, I am looking for alternatives.

I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a bit of
it in a couple of days, but usually I have probably 8 cups left over that
I'd like to freeze. I don't want to freeze it all in a one-half-gallon Ball
jar as I don't want to have to use that much at one time when I thaw it. I
would prefer to freeze it in 2 cup portions. Other than several small Ball
jar portions and freezer bags, any other ideas?

Thanks for your suggestions.
Dee

Dee Randall wrote:
> I watched "Everyday Italian" Giada making up tomato sauce and as I
recall,
> scooping some up and putting it in a freezer bag. Not wanting to
store mine
> this way, I am looking for alternatives.
>
> I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a
bit of
> it in a couple of days, but usually I have probably 8 cups left over
that
> I'd like to freeze. I don't want to freeze it all in a
one-half-gallon Ball
> jar as I don't want to have to use that much at one time when I thaw
it. I
> would prefer to freeze it in 2 cup portions. Other than several
small Ball
> jar portions and freezer bags, any other ideas?
>
> Never ever freeze in glass jars.

I make many gallons of tomato sauce each year fom my own home growns.
I use the inexpensive plastic lidded containers, the type touted to be
reusable but a few times and then discarded... most of the major food
wrap companies have there own version but I have found that the generic
store brands cost less and are just as good. I buy the
square-ish/rectangular ones, they take less freezer space than rounds.
I buy mostly the pint sized ones as that is a good quantity for one
pound of pasta. When frozen it's a good idea to handle these
containers judiciously as that plastic becomes quite brittle when cold
and will break easily -- defrost at least partially before attempting
to remove lids. I find they clean up well in the dishwasher's top
rack. I get many uses from each container, when they break it is
almost always due to my being impatient to remove the lid. Do not
overfill, leave at least 3/8" head room.

"Sheldon" > wrote in message
oups.com...
>
> Dee Randall wrote:
>> I watched "Everyday Italian" Giada making up tomato sauce and as I
> recall,
>> scooping some up and putting it in a freezer bag. Not wanting to
> store mine
>> this way, I am looking for alternatives.
>>
>> I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a
> bit of
>> it in a couple of days, but usually I have probably 8 cups left over
> that
>> I'd like to freeze. I don't want to freeze it all in a
> one-half-gallon Ball
>> jar as I don't want to have to use that much at one time when I thaw
> it. I
>> would prefer to freeze it in 2 cup portions. Other than several
> small Ball
>> jar portions and freezer bags, any other ideas?
>>
>> Never ever freeze in glass jars.
>
> I make many gallons of tomato sauce each year fom my own home growns.
> I use the inexpensive plastic lidded containers, the type touted to be
> reusable but a few times and then discarded... most of the major food
> wrap companies have there own version but I have found that the generic
> store brands cost less and are just as good. I buy the
> square-ish/rectangular ones, they take less freezer space than rounds.
> I buy mostly the pint sized ones as that is a good quantity for one
> pound of pasta. When frozen it's a good idea to handle these
> containers judiciously as that plastic becomes quite brittle when cold
> and will break easily -- defrost at least partially before attempting
> to remove lids. I find they clean up well in the dishwasher's top
> rack. I get many uses from each container, when they break it is
> almost always due to my being impatient to remove the lid. Do not
> overfill, leave at least 3/8" head room.
>
Thanks for this information. I will be looking for these 'inexpensive
plastic lidded containers." I have not noticed these before, so thanks for
this good advice.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>I watched "Everyday Italian" Giada making up tomato sauce and as I recall,
>scooping some up and putting it in a freezer bag. Not wanting to store mine
>this way, I am looking for alternatives.
>
> I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a bit
> of it in a couple of days, but usually I have probably 8 cups left over
> that I'd like to freeze. I don't want to freeze it all in a
> one-half-gallon Ball jar as I don't want to have to use that much at one
> time when I thaw it. I would prefer to freeze it in 2 cup portions.
> Other than several small Ball jar portions and freezer bags, any other
> ideas?
>
> Thanks for your suggestions.
> Dee
>

You can save the containers from many commercial products and re-use them
for freezing. For example, margarine and cream cheese tubs.


--
Peter Aitken

Remove the crap from my email address before using.

Dee Randall wrote:
> I watched "Everyday Italian" Giada making up tomato sauce and as I recall,
> scooping some up and putting it in a freezer bag. Not wanting to store mine
> this way, I am looking for alternatives.
>
> I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a bit of
> it in a couple of days, but usually I have probably 8 cups left over that
> I'd like to freeze. I don't want to freeze it all in a one-half-gallon Ball
> jar as I don't want to have to use that much at one time when I thaw it. I
> would prefer to freeze it in 2 cup portions. Other than several small Ball
> jar portions and freezer bags, any other ideas?
>
> Thanks for your suggestions.
> Dee
>
>

Tupperware square-rounds

look for them near the ziploc bags.
ZipLoc makes containers, so does "Gladware".
Also, Rubbermaid makes some disposable containers.

Not sure where you are, but Walmart carries them near the Rubbermaid
containers and plastic wraps and bags. The ones Sheldon refers to cost
about $2 for a package with 4-5 containers.

Also, there are containers available at most hardware stores, usually
near the canning jars, that are square in shape, they are usually known
as "Freezer containers".

Another thought is those 1lb containers you buy potato salad (or other
such items) from the supermarket in.

Although, I don't know what your aversion to freezer bags is.
They hold up fine, lie flat in the freezer, take up very little space,
are stackable and once frozen, can stand up right, thereby taking up
even less space. I have bags of homemade chicken stock in my freezer,
about 2 cups in each bag, taking up very little room. IT's a great
solution, as far as usage of space and they are not expensive, either.

> wrote in message
ups.com...
> look for them near the ziploc bags.
> ZipLoc makes containers, so does "Gladware".
> Also, Rubbermaid makes some disposable containers.
>
> Not sure where you are, but Walmart carries them near the Rubbermaid
> containers and plastic wraps and bags. The ones Sheldon refers to cost
> about $2 for a package with 4-5 containers.
>
> Also, there are containers available at most hardware stores, usually
> near the canning jars, that are square in shape, they are usually known
> as "Freezer containers".
>
> Another thought is those 1lb containers you buy potato salad (or other
> such items) from the supermarket in.
>
> Although, I don't know what your aversion to freezer bags is.
> They hold up fine, lie flat in the freezer, take up very little space,
> are stackable and once frozen, can stand up right, thereby taking up
> even less space. I have bags of homemade chicken stock in my freezer,
> about 2 cups in each bag, taking up very little room. IT's a great
> solution, as far as usage of space and they are not expensive, either.

Thanks, catmandy & Peter.
The main thing I have that kind of container from would probably be yogurt,
sour cream & ricotta. I note that on the bottom a couple of those items
show PP5 and HDPE 2. HDPE 2 is considered safe; I don't have information re
PP5. The main thing about freezer bags is that there is no Letter/Number
indication as to the type of plastics they are. Perhaps the Freezer
containers you mention have no code on them either; I'll give that a look.

By the way, how do you get the chicken stock in bags to lay (lie?) flat,
without freezing them straight up and how did they even out without bulging?

Thanks again.
Dee


>

Dee Randall wrote:
[snip]
> The main thing about freezer bags is that there is no Letter/Number
> indication as to the type of plastics they are. Perhaps the Freezer
> containers you mention have no code on them either; I'll give that a
look.

You're obviously more knowledgeable about plastic varieties than I am,
but in this case you're going to be putting in room temp, non-acidic
liquid, which will then freeze. Presumably you later thaw it or remove
it from the bag and thaw it. I don't see where there's an opportunity
for mischief from the plastic.
>
> By the way, how do you get the chicken stock in bags to lay (lie?)
flat,
> without freezing them straight up and how did they even out without
bulging?
>
Gravity does it for you. Lay the bag on the shelf, and the bottom has
to be flat. Unless the bag is so full that it has to become a sphere,
the center part of the top surface has to end up flat, too. I use bags
for Chinese red-cooking (loo) sauce and it works fine.

-aem

Dee Randall wrote:
>
> I watched "Everyday Italian" Giada making up tomato sauce and as I recall,
> scooping some up and putting it in a freezer bag. Not wanting to store mine
> this way, I am looking for alternatives.
>
> I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a bit of
> it in a couple of days, but usually I have probably 8 cups left over that
> I'd like to freeze. I don't want to freeze it all in a one-half-gallon Ball
> jar as I don't want to have to use that much at one time when I thaw it. I
> would prefer to freeze it in 2 cup portions. Other than several small Ball
> jar portions and freezer bags, any other ideas?

Since you're freezing it, you can use leftover food jars (jam jars,
peanut butter jars, etc.) Or Tupperware. I often freeze liquids in
freezer bags.

Priscilla

Dee Randall wrote:
>
> Thanks for this information. I will be looking for these 'inexpensive
> plastic lidded containers." I have not noticed these before, so thanks for
> this good advice.

I usually find them next to the plastic wrap and trash bags in the
supermarket.

Priscilla

"aem" > wrote in message
oups.com...
>
> Dee Randall wrote:
> [snip]
>> The main thing about freezer bags is that there is no Letter/Number
>> indication as to the type of plastics they are. Perhaps the Freezer
>> containers you mention have no code on them either; I'll give that a
> look.
>
> You're obviously more knowledgeable about plastic varieties than I am,
> but in this case you're going to be putting in room temp, non-acidic
> liquid, which will then freeze. Presumably you later thaw it or remove
> it from the bag and thaw it. I don't see where there's an opportunity
> for mischief from the plastic.
>>
>> By the way, how do you get the chicken stock in bags to lay (lie?)
> flat,
>> without freezing them straight up and how did they even out without
> bulging?
>>
> Gravity does it for you. Lay the bag on the shelf, and the bottom has
> to be flat. Unless the bag is so full that it has to become a sphere,
> the center part of the top surface has to end up flat, too. I use bags
> for Chinese red-cooking (loo) sauce and it works fine.
>
> -aem

Thanks.
When you lay the bag on the shelf, do you mean that the plastic bag is so
tightly closed/zipped that one drop doesn't drip out of the plastic bag?
I don't know if I could trust my trusty fingers to get it air tight on the
end. Do you worry about it leaking?
Dee

Dee Randall wrote:
[snip]
> When you lay the bag on the shelf, do you mean that the plastic bag
is so
> tightly closed/zipped that one drop doesn't drip out of the plastic
bag?

Yes.

> I don't know if I could trust my trusty fingers to get it air tight
on the
> end.

Sure you can, it's designed to do just that.

> Do you worry about it leaking?

Nope.

-aem

"aem" > wrote in message
oups.com...
>
> Dee Randall wrote:
> [snip]
>> The main thing about freezer bags is that there is no Letter/Number
>> indication as to the type of plastics they are. Perhaps the Freezer
>> containers you mention have no code on them either; I'll give that a
> look.
>
> You're obviously more knowledgeable about plastic varieties than I am,
>
>>
>> By the way, how do you get the chicken stock in bags to lay (lie?)
> flat,
>> without freezing them straight up and how did they even out without
> bulging?
>>
> Gravity does it for you. Lay the bag on the shelf, and the bottom has
> to be flat. Unless the bag is so full that it has to become a sphere,
> the center part of the top surface has to end up flat, too. I use bags
> for Chinese red-cooking (loo) sauce and it works fine.
>
> -aem
>
but in this case you're going to be putting in room temp, non-acidic
> liquid, which will then freeze. Presumably you later thaw it or remove
> it from the bag and thaw it. I don't see where there's an opportunity
> for mischief from the plastic.

Dear aem: It says at
http://www.extension.umn.edu/distrib...on/DJ1097.html
Tomato Acidity
Tomatoes are generally considered a high acid food item with a pH below 4.6.
Unfortunately, a lot of misinformation has been printed in the popular press
about "low acid" tomatoes referring to those with a sweet, non-tart taste.
These tomatoes are often white, yellow, or pink in color but are not low in
acid content.

I don't know if the above is a fact or not --
Chinese red-cooking (loo) sauce - I don't even know what this is, but my
mouth is watering (:-)>>--
Dee

Dee Randall wrote:
>
> When you lay the bag on the shelf, do you mean that the plastic bag is so
> tightly closed/zipped that one drop doesn't drip out of the plastic bag?
> I don't know if I could trust my trusty fingers to get it air tight on the
> end. Do you worry about it leaking?

You use ziplock (term used generically) bags. They don't leak. If you
have trouble with regular ones, there are the new kind with the piece
you move across the opening. There are regular ziplock bags and freezer
ziplock bags, which are thicker. They come in pint, quart, and gallon sizes.

I frequently freeze a few lying flat then stand them up and "file" them
like books on a bookshelf in a different part of the freezer.

You've reminded me that I need to clean out the freezer between now and
Memorial Day. ;-)

Priscilla

"Priscilla H. Ballou" > wrote in message
...
> Dee Randall wrote:
>>
>> When you lay the bag on the shelf, do you mean that the plastic bag is so
>> tightly closed/zipped that one drop doesn't drip out of the plastic bag?
>> I don't know if I could trust my trusty fingers to get it air tight on
>> the
>> end. Do you worry about it leaking?
>
> You use ziplock (term used generically) bags. They don't leak. If you
> have trouble with regular ones, there are the new kind with the piece
> you move across the opening. There are regular ziplock bags and freezer
> ziplock bags, which are thicker. They come in pint, quart, and gallon
> sizes.
>
> I frequently freeze a few lying flat then stand them up and "file" them
> like books on a bookshelf in a different part of the freezer.
>
> You've reminded me that I need to clean out the freezer between now and
> Memorial Day. ;-)
>
> Priscilla

Thanks for your reply.
I must have sent you a message osmosis, because I dumped a lot out of mine
today. Sure feels good to get rid of it.
Dee

Dee Randall wrote:
>
> "Priscilla H. Ballou" > wrote in message
> ...

> > You've reminded me that I need to clean out the freezer between now and
> > Memorial Day. ;-)

> I must have sent you a message osmosis, because I dumped a lot out of mine
> today. Sure feels good to get rid of it.

I may just bite the bullet and dump stuff into a can for garbage day...
or maybe cook up the freezer-burned meat for the feral cats I feed.
Yeah, that's the ticket!

Priscilla

>You can save the containers from many commercial products and re-use
them
>for freezing. For example, margarine and cream cheese tubs.
>
>Peter Aitken

That's okay for the occasional odd ball item but for bulk freezing it's
best to have containers that are more space saving... round and/or odd
ball mismatches waste a lot of valuable freezer space. And I don't
like using zip-locs for freezing liquids, especially tomato sauce...
one leaker and what a disasterous mess.

Priscilla H. Ballou wrote:
> Dee Randall wrote:
>
>>"Priscilla H. Ballou" > wrote in message
...
>
>
>>>You've reminded me that I need to clean out the freezer between now and
>>>Memorial Day. ;-)
>
>
>
>>I must have sent you a message osmosis, because I dumped a lot out of mine
>>today. Sure feels good to get rid of it.
>
>
> I may just bite the bullet and dump stuff into a can for garbage day...
> or maybe cook up the freezer-burned meat for the feral cats I feed.
> Yeah, that's the ticket!
>
> Priscilla


I have a small flock of frozen chickens that seem to be breeding in the
bottom of my chest freezer. (Actually, it comes in kind of handy
sometimes...)

Bob

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. And that's why so many food
products are no longer packaged in glass, especially typical help
yourself kid foods like peanut butter.

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.

Jill

"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
>

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.

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

"Sheldon" > wrote in message
oups.com...
>
> 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.

Another culprit is the glass visioneer cooking pots and pans. Yesterday
there was some glass on the pull-out drawer where the lid was put on top of
the pot and the drawer must've been slammed back in, and broke the glass.
Usually I put a dishtowel over a visioneer pot before I fit the lid onto it
in order to avoid this, but one cannot monitor all in the household. This
is one little pan that is not being made anymore, the one with the spout on
it for pouring -- oh, so handy for microwave and stovetop for cocoa, etc.

Dee

"jmcquown" > wrote in message
. ..
> 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
>
>==================

In one of the restaurants I worked in the busboys were trying to be helpful
and did * exactly * that! We then had to scoop out most of the ice before
we could remove the ice bin container... then wash it out and pray that the
ice maker would make ice FAST!!

They were scooping two glasses at the same time and the glasses collided and
shattered. UGGHH!!

Cyndi

"Rick & Cyndi" > wrote in message
news:TfbUd.61218$Dc.32091@trnddc06...

> In one of the restaurants I worked in the busboys were trying to be
> helpful and did * exactly * that! We then had to scoop out most of the
> ice before we could remove the ice bin container... then wash it out and
> pray that the ice maker would make ice FAST!!
>
> They were scooping two glasses at the same time and the glasses collided
> and shattered. UGGHH!!

(laughing) I was hanging out in our usual haunt when ... crash!!! SON OF A
BITCH! F*** Bad words were flung about like you don't wanna know.
Some glass object broke in the ice bin. I felt bad for the guys. Whatcha
gonna
do.

nancy (hates ice maker ice)

In article >, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

> I would prefer to freeze it in 2 cup portions. Other than several
> small Ball jar portions and freezer bags, any other ideas?

> Thanks for your suggestions.
> Dee
>
>
Color me curious: Why not freezer bags? Personally, I freeze stuff
like that in bags, sealed with my bag sealer. I like to freeze them
flat, then stand them upright like books.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article .com>,
"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

Leave an inch of headspace before you freeze it.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, zxcvbob
> wrote:

> I have a small flock of frozen chickens that seem to be breeding in the
> bottom of my chest freezer. (Actually, it comes in kind of handy
> sometimes...)
>
> Bob

Is that what "coldcock" means?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.