Cool whip, and margerine containers are what I use. Amything that comes in a plastic tub with a lid. Smaller ones include creamed cheese and a few other dairy products. I reuse these and hey work well for me, as I usualy have an endless sypply once they start to fall apart. You could go fancy, AKA: Tupperware, but thats a bit much for me.

I've seen the standard freezer containers at True-Value, Wal-Mart and other stores that carry canning supplies.

I tried one package of the Ball freezer containers but their round shape is less space-efficient and when one fell out of the freezer it shattered, which has never happened with the old-style plastic. (You can tell I try to cram too much in, LOL.)

Carol

Here is a link that might be useful: Bes-Pak Freezer Containers at Ace

Let me add my vote for SQUARE cross-sections. It saves so much room.

My sister gave me some of the Ball "freezer jam" containers and I'm not impressed. I, too, have had one or two shatter, suggesting they get brittle when a cold temps (and they are MEANT for the freezer!). I also find the lids a bit of a pain to get on and off. Luckily, I made freezer jam with my young niece last year; she loved the purple lids and specially asked if we could to use those containers, so I was able to send most of them home with her full of our efforts. Now my brother's stuck dealing with 'em, heh heh heh. ;-p

I find freezer containers sold all over the place now that I live in a small town. Not as easy to find (other than the upscale Rubbermaid containers, etc.) in the big city.

Two years ago I was tempted by one of those cheesy TV commercials into buying (on special at the grocery store) one of those sets with its own rack that was supposed to revolutionize your storage. The rack turned out to be a piece of **** that fell apart in no time. But I like the containers --- the lid on/off action is pretty good, though not perfect (you can tell that's a big criterion of mine), but I LOVE that there are three sizes that all take the SAME SIZE LID, and all stack within one another. So even without the stupid rack the storage is great, and I am never rooting around for the right lid.

Z

zabby, I also bought that revolving rack with three size containers (at Bed, Bath and Beyond)... It's still in one of my easy-to-reach cabinets and holding up well. The three sizes are great because I've never learned to cook small.
Just don't thaw or heat those containers in the microwave -- you'll wind up with white rings at the food line.

At the time, BB&B had extra sets of containers without the rack -- wish I had bought several.
k

This is a bit OT - but still in regard to some new containers that were just delivered from Goodman's. They were ordered On-Line a few days ago - great delivery.

What they are for - small containers for use on my Oster blender/grinder, and I hope to use them for grinding in - then storing dried spices. They go right on the Oster blender - then have covers to store the grindings right in the jar.

Can't wait to use them. I make a lot of my own dried/ground spices - like oregano, thyme, ground dried peppers, fennel, nuts, etc. Just what I've been needing to store them after grinding without even removing from their individual grinder bowl. There are 6 small jars in the order.

I do hope they hold up to my expectations - I'm pretty excited about them.

When those Oster/Sunbeam jars were first introduced they were being advertised as useful for making baby foods, and were sold as a 4 pack for about $12. The prices have gone up, and the quantity has come down, but they are still useful for small amounts of stuff you want to run through a blender. I also got a spare rubber washer and the heavy duty blender blade for chopping up ice. There was also a nice stainless steel round blender jar that fit the same blender base. My Oster Kifchen Center uses the same stuff, and comes with a meat grinder attachment that connects to the mixer head, dough beaters, a food processor, and a slicer. It was a really good deal for all of that, and I have had mine for well over 30 years now. Unfortunately, Sunbeam/Oster doesn't make them anymore, but I wish they would bring them back as they had very many uses above an beyond a blender, mixer. I even had an ice cream maker attachment for it that used regular ice and rock salt. I sold that part of it to someone who also bought an older version of the base, which was still useful as a blender base too. Goodmans is about the only place where you can still find a few parts of them. A 'classic' to say the least. The original glass mixing bowls were the first to break, so I bought a set of the stainless steel ones, long ago too. When I grind up herb seeds, I also use a small coffee grinder (blender type) as it can handle small amounts of a half cup or less.

I actually like the Ball containers but not for jelly. I dry various herbs and put them in those containers and stick them in the kitchen freezer for easy access. They are about the perfect size for that. I did freeze some spaghetti sauce in them for single lunches but it was still too small and you are right, they are a pain to get unscrewed when frozen. Lori

I store my garden herbs in quart Ball jars, and use the vacuum adaptor from the FoodSaver machine. However, I have a heavy duty vacuum pump that pulls a stronger vacuum (remove the fitting from the adaptor while the pump is running!), and the seal remains quite well. I cover the metal lids with a plastic cap. When I need some of the herb, I release the vacuum, and use what I need, then pull a vacuum again. I have dill weed two years old, and is still a bright green, and lots of aroma and taste left.

I like the plastics I get at the grocery deli, especially the quart size for freezing soup.

One other freezer container worth mentioning - the styrofoam "take-out" containers usually used for hot dogs, burrito or what-have-you - commercial foods. I can buy them in bulk from our local Smart and Final store - which caters to the restaurant businesses.

When I grind sausage or other meats, I pack in 1 lb. sizes, put in a regular plastic baggie then pop 2 of these into a styrofoam butterfly-type box. It has a hinge and small closure (not too sturdy-tho) that I then close and freeze.

I've found that the sausage that I've been making, is nice and fresh - and seemingly little change in texture and no ice crystals, etc.

The only drawback is that the containers need to be protected in the freezer, and they won't stand up to too much jostling around. Otherwise, perfect for meat, and also did some string beans and snow peas that way too. These kept nice color - but again, I'm not fond of the frozen veggies anyway. Prefer to eat fresh or pickled.

Just my 2 c's.

Bejay

I have been collecting Tupperware for the past 25 years since we were married. I must have about 50 of the Tupperware Square Rounds. They are just excellent for freezing stuff in. They all use the same size of lid, it's just that the containers themselves are of varying heights. I love them. Right now I have a 2 stacks of them in the freezer with assorted cookie doughs. I also have raspberry-apple sauce in a stack and mashed raspberries and other mashed fruit in another stack ready for me for making jam one of these days.

I was a Tupperware dealer for one summer and so I got a few assorted Tupperware pieces that way. Otherwise I have hosted a few parties over the years to get a few more pieces but most of my Tupperware (and especially the Square Rounds) I have picked up from garage sales.

I would agree that using the margarine containers is a total waste of space because they are round. Although saying so, if that is the only container you have, go for it. I would if I didn't have so many of the Tupperware pieces. My MIL and my SIL always used margarine containers for everything,...leftovers in the fridge, cookies in the freezer, etc. I don't because I like to see through the Tupperware container to see what kind of leftover it is. In the freezer I like to use its space wisely with the Square Rounds.

Just my two cents worth...

Brenda

Ziplock also sells cheap containers with lids. I have a few square ones here, and these work well for freezing too. The ones I have are sandwich size.

I also have a lot of tupperware and use it for the freezer stuff. I've found new and unused at flea markets and hosted a few very successful parties. I primarily use jars in the fridge unless it's something that must lay flat. I avoid heating anything in plastic in the microwave.

When we make our twice yearly or so runs to Mass. I hit the Dollar Tree stores, Ocean State Job Lots, and Job Lots. I also go to the Family Dollar Stores, and quite a few hardware stores. I look forward to early Spring to get 85% of my seeds and canning supplies on those trips. I travel to Westfield, West Springfield, Southwick, Chicopee, and all the little areas between, well, thats more than you need to know but I was on a roll..lol..I confess I am a hoarder of butter bowls and most any bowls with a suitable thickness and a lid.

Ocean State, Job lots and Dollar stores, as well as Big Lots are all close to Rt. 95 in Danvers, MA. Seeds right now are abundent. Sometimes its nice to get packets in mid summer for a dime each after the growing season his already in full swing. The big 3 pound 'I Can't Believe its not Butter' tubs are great for a big batch of frozen somethings..

A question about freezer jams - I have several jars of strawberry made last year.

After these are opened, how long can they be kept in the fridge? I noticed one jar that appeared to crystalize after awhile. Is there a safety factor here?

Bejay

The crystals are tarteric acid, and are only sour. Sometimes things like wines and other acid juices will form these if the tarteric acid levels are high. Usually a freezer jam is good for about a month once opened and in the fridge. They don't usually spoil due to the high acid level and with added sugar, it also helps to preserve them.

That's interesting - thank you Ken.

My GD and I are not big sweet eaters anyway, and sometimes I will have several jars of jam open, mainly to have a variety, and curious about how they turned out.

That is the reason why I wondered if the freezer types might not be as fresh - as we don't eat jams that fast.

Will try to keep only one (maybe 2) jars open in the future.

Bejay

I get a fresher taste too, when I use no sugar (just Splenda) and the Pomona pectin. Because I like a tart taste, I actually add a bit of extra acid to most of my jellies. I use that 'infamous' acid blend and its helped to brighten an otherwise less flavored jelly or jam. The blend is 1/3 each tarteric, citric, and malic, the kinds of acids found in grapes. I could even add some tannic acid, but that, in the extreme is not good for you. For your refrigerator storage, if its moldy, you can toss it, or dig out the mold, its your choice. Obviosuly the latter would be OK for single serving in a pinch, as once its moldy it can come back again, so its not very good after that.

To add to what Ken said, the crystals on the top of jams may be due to evaporation. Oftentimes you'll see that happen over time with jams in the fridge. With a crystallized freezer jam you can often eliminate the crystals by GENTLY re-heating the jam, letting it cool and re-set then put back in the refrigerator. It restores the freshness and texture.

As a reminder to anyone reading this thread, if the jam is moldy do NOT dig out the mold and eat the remainder. Invisible filaments of mold penetrate the jam well beyond the visible site. A correlation has been established between this mold and cancer, which is the reason for the current recommendation to discard any containers of moldy jam.

Carol

Ok, on the mold. Iw as not aware. Would this also be true with a regular jam that was mad with regular pectin and lots of sugar? I would expect that with the high acid and sugar, even if mold did form on the surface, it would still be safe under that. Wasn't aware that molds have long filament threads under them. At least for me, the fridge is quite cold and not much in there ever gets moldy. I also use the 'Ozonator' which helps to keep odors down, and any exposed items from getting any mold. Cheese for example can get moldy and some of that mold is very tasty (like blue). Imagine an orange color mold in a jar of mayonaise. Now THAT is DANGEROUS! Its orange because its a strong strain of salmonella!!

We prefer not to eat spoiled food. Believe me, I'm sure that GD would be the first to let me know. Because I just started seriously canning (especially pressure canning) a few years ago, I've warned her "don't eat anything that doesn't look right, smell right or taste right."

She heeded that advice very seriously, and at times I think she might be sniffing, looking, tasting a bit too much (LOL) but I do appreciate the seriousness that she attaches to her job.

So - it is true that older folks probably tend to keep foods around a bit longer than they should - maybe because women are used to cooking in larger amounts when there are growing children, and then difficult to make adjustments when they have left the nest.

Anyway - I am currently working on treating my kitchen chores with more attention, rotating the older foods - either canned, frozen or fresh - before they spoil or feeding them to chickens or worm bin-compost pile.

Bejay