Marcia - posted on 07/05/2009 ( 3 moms have responded )
160
1
In the past I've always just used old cottage cheese containers to use to freeze things like meat and veggies...however, with the things I've been reading about plastic lately honestly this practice now kind of scares me.
I'm wondering though if I'm being paranoid. However, I purchased some pyrex containers (glass with plastic tops) to freeze...does anyone have any suggestions or thoughts?
Sign up for Circle of Moms and be a part of this community! Membership is just one click away.
Join Circle of Moms
Tessa - posted on 07/30/2009
176
33
I've been trying to think of a way around plastic freezing too but haven't thought of anything. the only thing I read was wrapping produce in baking paper, but I dont see this as very sustainable, it's a little hard to reuse constantly. I never did think of pyrex!! I might have a look what is on offer in that way here. I personally wouldn't can or pressure cook too much meat and veg as a lot of nutrition can be lost this way. 'll still Vacola some stuff for back up though. I garden in season foods to rely on fresh produce with high nutrition value. We're lucky enough to not have snow in winter, just some extreme frosts . I'm looking into building an under ground cellar to store salted meats and long storage fruit and veg such as lemons and apples etc.
Marcia - posted on 07/07/2009
160
1
Yup, the ones with the vented tops are mine too...they seem really sturdy :)
That is a great idea about the canning/pressure cooking! We don't do too much ahead of time cooking yet, but I'm sure in the future it will definitely come in handy.
Cheryl - posted on 07/06/2009
738
36
I use those too (with a vented top?) but I don't use the top if I'm reheating. I don't think you're being paranoid at all! One thing we're just starting to do is can/pressure cook our meats and veggies. This saves space in our freezer and will last longer- especially if there's a power outage or more taxes on energy used ;-)
|
Top Communities |
Topics |
Top Features |
Learn More |
 |
3 Comments
View replies by