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Showerthought: I swore off freezing soup in glass jars until my neighbor Deb in Portland showed me her trick with 2 inches of headroom
I was at Deb's place last Tuesday watching her fill quart jars with minestrone and she said 'the secret is leaving two inches of headroom and letting them cool on the counter all the way before the lid goes on,' which I tried with my split pea batch and got zero cracks.
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the_paul22d ago
Two inches is about right for quarts, I usually go with an inch and a half for pints since there's less volume to expand. The real killer is not the headroom but the temp shock, so if you set them on a folded towel instead of bare counter or cold granite you cut your risk way down. I also wait until they're room temp before the lid, same as Deb, and I've never had one blow. One thing to watch is the jars need to be actual canning jars, the cheap decorative ones will crack no matter what you do. Been doing this for years with chili and bean soup and it works every time.
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