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.