Soup, Puree & Paste

If you’ve ever found yourself with too much soup, puree, or paste in the refrigerator, don’t toss it out. It’s not a waste; it can be saved! Here’s how:

1. Fill your sink or large bowl with enough water to cover the top of the jars and allow them to soak for an hour before freezing.

2 Line up your jars on a cookie sheet and place them in the freezer until they’re frozen solid (about 3 hours).

3 . Once frozen, transfer to airtight containers and store in the freezer until ready to use (up to 6 months)

Here are some tips on how to freeze Soup, Puree & Paste:

Freeze in jars: Measure the dish, then place a jar that is the same diameter and height into the freezer. When it’s frozen place it in a pan of boiling water for 5 minutes or until hot (not simmering). Remove and fill with your favorite soup!

Use resealable bags: Scoop out enough for 1 serving per bag and seal. Once frozen store in a resealable bag in the freezer

Freeze in ice cube trays: Fill with enough soup or puree to make several servings (about 2 teaspoons at a time), freeze, transfer to plastic zipper bags and keep frozen.

Chunk-in-the-bag: Place small pieces of Soup, Puree & Paste in a heavy-duty resealable bag, seal, and freeze.

Can You Freeze Pumpkin Puree?
Can You Freeze Tomato Paste?
Can You Freeze Potato Soup?
Can You Freeze Soup?
Can You Freeze Chicken Noodle Soup?
Can You Freeze Chicken Broth?