Master the art of freezing soup: key rules for success

Proper storage of food can have several advantages. Firstly, it aids in preventing waste, which is a goal every cook or chef aspires to fulfill. Secondly, it offers easy access to meals and ingredients that may come into use sooner than later. An aromatic broth is not just a soup - it forms the basis for multiple sauces and soups.

Freezing soup more than once can indeed save the day. But the question is: how should one do it without having to face unwanted results? Ignoring critical rules could not only ruin the dish but also lead to serious gastric issues that one prefers to evade.

Firstly, let's adress an often-asked question: is it okay to freeze soup? Absolutely! But it should be done smartly. We don't freeze creamed soups since their fat doesn't freeze entirely, thus becoming a playground for bacteria. The soup should always be allowed to cool before freezing. It's also advisable to strain the broth thoroughly to remove vegetables and meat. It's noteworthy that an unfrozen broth should be separated from poultry or bay leaves.

With the above points clear, let's delve into how to freeze soup correctly. Using special bags or containers is an effective option. Freezing broth in a jar is another tried-and-tested method. Although we vouch for this method heartily, we also stress the significance of the 0.8-inch rule. What does it mean?

Fill the clean, scalded jar with hot soup until it's 0.8 inches from the top. Considering that liquids expand upon freezing, overlooking this rule can result in broken glass. Once filled, flip the jars upside down; wait for the lids to get "sucked in", and let the soup cool. Then store it in the freezer. Good luck!