The Freeze-Fill Line (How To Freeze Food In Mason Jars)

Here’s a quick tip for knowing how much to fill mason jars with food for freezing.

Most straight-sided mason-type jars are made with something called the Freeze-Fill Line. This line shows you how much food you can safety put into a glass jar without risking a cracked jar when the contents freeze and expand. Look for it just under the threads, about an inch down from the top of the jar. Some Mason jars even have “For Freezing” written at this line.

And remember, only freeze food in straight-sided jars, not jars with shoulders. I wanted to show the freeze-fill line on an assortment of jars, but the wide-mouth quart jar shown here is a bit iffy for freezing because it does have slight shoulders.

Freeze-fill line

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Comments

  1. says

    So I just picked up a quart jar and right there, right in the front it says “for freezing —- fill here”. Oh my lord. Big DUH on my part. How come I never noticed that before?

  2. Debbie says

    Thanks for the post Erica. If folks are going to freeze in glass, this is a good fact to know. I had a jar break once in my chest freezer and I’ve never used glass again. There’s always a nagging feeling that there might be one more little shard that will cut my finger as I’m going to the bottom.

  3. Tanya says

    Has anyone experimented with turning the ones with shoulders on their sides to freeze?

    There’s more surface area and less depth–it seems like it should help, but I haven’t done it often enough to know if it actually helps.

  4. jemand says

    I do freeze in jars with shoulders (they’re the only ones I have), but I only fill up to about one inch *below* the shoulders. Quart jars only hold maybe 3 cups or so, but I’ve never had them break yet.

  5. says

    Well I’m excited. I developed a fixation for onion jam, using it on a pear and goat cheese pizza (http://artofnaturalliving.com/2013/05/17/caramelized-onion-pear-and-goat-cheese-pizza/) and goat cheese and arugula salad (http://artofnaturalliving.com/2013/07/13/caramelized-onion-goat-cheese-and-arugula-salad/) then realized I couldn’t home can it. As my (shoulder-less) jam jars empty out, guess what’s going in them and off to the freezer!

  6. Bobbie says

    I never knew about the freeze line either, but I always fill to 1-2 inches below that. I put the jars into the freezer without the lid for a day or two, until it is frozen solid. Often liquid items will expand up the neck. Then I screw the lids on tight.

  7. Sarah T says

    I freeze soups and broths in jars all the time. I do have breakage from time to time but not enough for me to stop! The Classico 750ml jars seem more prone to breakage.
    I use the 500ml jars from Nuts for You almond butter to freeze soups/stews… then just grab a jar to take to work for lunch.

  8. says

    I didn’t know about the shoulders! This explains why my jars cracked when I froze chicken soup in them, even though I thought I left plenty of headroom. Thanks for the explanation.

  9. says

    A friend suggested we start freezing in mason jars about a year ago in order to get away from the ziplock empire. I now use them for almost everything and love it. Thanks for spreading the word.

    • Bobbie says

      Ever since a long power outage one winter when all the Ziploc bags of berries, etc., melted and leaked all over the freezer and refroze, I have always used only Mason jars for the freezer too.

  10. Beth says

    I only freeze in glass from store bought honey, pickles etc. and have never had anythink break. I use it for leftovers and stock all the time. I am wondering if letting the contents cool to room temp (like I do) before freezing makes a difference? Any thoughts? Why do jars break?

    • Beth says

      And P.S. All my jars have shoulders. And sometimes I leave lots of headroom, and sometimes almost none at all. Yet nothing ever breaks.

  11. Jenn says

    So I make big batches of green juice and freeze it, uncapped, in mason jars. I cap them after the juice is frozen so they don’t break. When I take the jars out and thaw them, they often crack. Then I pick through the glass shards and drinking the juice becomes a life-threatening experience. What am I doing wrong?

  12. Shannon Simmons says

    I freeze stocks in both wide mouth pint and quart canning jars. I’m aware that your not suppose to freeze in the shouldered quarts do to stressing the glass and potentially breaking. I have never had a jar break. I do take the precaution of under filling the quarts, I only fill to the level where the jar starts to shoulder in. Also jars are cooled to room temperature prior to going in freezer and are allowed to gently thaw when they come out of the freezer. Has always worked for me. I do have some of the straight 1.5 pint wide mouth jars that are my favorite. Would love to get my hands on about 6 cases of them.

  13. Terri says

    Since I found the 2.5 cup Ball jars for freezers with ‘for freezing–fill here’ on them and NO shoulder, I haven’t had a jar break. They are great!

  14. LP says

    I have an idea, if you fear broken glass, put in the jar then cover the jar with a plastic bag and zip it in, so if broken glass happens its already in the bag.

  15. Rita says

    I have what I fear must be a stupid question. If I put warm soup in a jar for freezing and put it in the refrigerator and then froze it, could it have botulism? What does it take to create an anaerobic environment?

    • says

      No. Botulism does not grow at freezer temperatures. If the soup is cooled to refrigerator temps quickly (within 2 to 3 hours, say), and then frozen it is perfectly safe. Now, if you put warm soup in a jar, sealed it, and left it on your counter at room temp for 3 days – then there is a very good chance botulism could be growing in your jar. Hope this helps.

      • rita says

        Thanks! That was very clear. I already ate some of the soup, and it was delicious, but as there is more in the freezer, I am glad to have your reply.

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