Katie does try to avoid plastics when possible but Tritan plastic is much less toxic than regular plastic. Here’s some more info on it from Clearly Filtered (which Katie also uses and recommends). https://clearlyfiltered.com/articles/understanding-tritan-plastic-the-safest-plastic-available

I agree with you on silicone. It’s just another type of plastic, Lead Safe Mama, does not recommend silicone either.

Katie uses stainless steel containers in the freezer, but they might not be the best option for bulk items. Items like breakfast burritos can be wrapped in parchment paper instead of plastic wrap. Here are the steel containers Katie recommends. https://radiantlifecatalog.com/stainless-steel-food-container-round/?a=96418

Here’s some ideas: https://wellnessmama.com/105581/alternatives-plastic-bags/

I love that idea

Does anyone use stainless steel ice cube trays or is there a better thought? I am using a silicon mold now but worried about silicon.

Thank you for this information! I freeze my one liter Weck tulip jars all the time (and I just checked their website—that’s OK), but I also have quart-sized Mason jars. You have saved me the heartache and headache of cleaning up a giant mess of my husband’s spaghetti sauce. I’m very grateful!

My secret to long lasting greens in the fridge is to 1. wash them well then spin VERY DRY in a salad spinner, then 2. store them in a GLASS jar in the fridge. I have kept cilantro up to 2 weeks in the fridge like this. The dryness keeps the greens from rotting, and the glass keeps it colder than any plastic ever could. Kale should last for at least a month if you harvest it from the garden, wash and spin dry, and then store in an airtight glass jar in the fridge.

I would use the stainless steel containers mentioned in the article…

I’ve been freezing soups for work lunches and have never had a breakage.

It could be the air not being able to escape from the sealed jar, and when the broth expands, it has no where to go, so it builds up pressure on the jar. Leave the lid loose until the broth freezes so air can escape.

Other than that:

1. As Stacy says, let the broth cool completely.
2. Only use straight sided jars. If you use a jar with a shoulder, the expanding liquid presses against the shoulder and cracks it.
3. Leave enough head space
4. When you need to use the broth, un-thaw it ahead of time, don’t “thermal shock” the jar. (I have discovered if you allow the jar to set on the counter for about a half hour, you can then immerse it in lukewarm water, which will melt the broth from the side of the jar, Once it is loose, you can turn it out into a pot or microwave safe bowl and melt it down.

Great ideas.

You CAN use mason jars for freezer storage. Use the STRAIGHT SIDED jars (the liquid presses against the shoulders of regular jars when it expands due to freeing, and cracks the jars)

I leave about a half inch of head space, and don’t tighten the lids until AFTER the liquid has frozen. ( The air needs to escape so pressure doesn’t build up inside the jar and crack it)

I freeze soups, stews, and pasta dishes for my work lunches in Mason Jars. I take the jar out of the freezer and put it into my lunch box in the the morning, and it keeps the rest of the lunch cool. By noon, it is a “slush” which pours easily into a micro wave safe bowl for heating.

I use mason jars quite a bit for my working lunches.The pint, half and quarter pints are perfect for portion control. You can re-use the lids, just not for canning. They are fine just for a cover.

I have an old fashioned “dome top” lunch box, and the jars fit perfectly. Use other food like fruit or sandwiches for cushioning, or a couple paper towels. (I have never had a jar break, although everyone on the bus was treated to the aroma of my vinegar and oil salad dressing when a jar fell over and leaked!

You can also pack a salad in a quart mason jar. Pour the salad dressing into the bottom of the jar, and fill n layers: You want a layer of cherry tomatoes to keep everything else out of the dressing so it all doesn’t get soggy. Then add your other veggies, like cucumbers, peppers, carrots, etc., then the lettuce, and any toppings like raisins, or hard boiled eggs on top. Pack croutons separately. Remember to pack a rubber spatula with your lunch utensils.

About an hour before lunch, turn the jar over and let the dressing trickle through everything.

Also, you can save spice jars for condiments, dips, salad dressings, etc for lunches.
About an hour before lunch, I just turn the jar over and let the dressing trickle through everything.