My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers made
by Cambro in our freezer. They stack very easily in our freezer and
are light weight We have just read several articles about the dangers
of polycarbonate for food storage. Is there a safer way to freeze and
store this amount of liquid.
Thanks, Richard

wrote in message
ups.com...
My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers made
by Cambro in our freezer. They stack very easily in our freezer and
are light weight We have just read several articles about the dangers
of polycarbonate for food storage. Is there a safer way to freeze and
store this amount of liquid.
Thanks, Richard

freezer jars?

Kathi

On Oct 22, 6:20 pm, "Kathi Jones" wrote:
wrote in message

ups.com...

My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers made
by Cambro in our freezer. They stack very easily in our freezer and
are light weight We have just read several articles about the dangers
of polycarbonate for food storage. Is there a safer way to freeze and
store this amount of liquid.
Thanks, Richard

freezer jars?

Kathi



Are freezer jars the same as canning jars? We had several break when
we froze tomato juice in them,

wrote:
On Oct 22, 6:20 pm, "Kathi Jones" wrote:
wrote in message

ups.com...

My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers
made by Cambro in our freezer. They stack very easily in our
freezer and are light weight We have just read several articles
about the dangers of polycarbonate for food storage. Is there a
safer way to freeze and store this amount of liquid.
Thanks, Richard

freezer jars?

Kathi



Are freezer jars the same as canning jars? We had several break when
we froze tomato juice in them,

When freezing liquids you have to allow for the fact that water expands in
volume when it turns to ice.

wrote in message
ups.com...
My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers made
by Cambro in our freezer. They stack very easily in our freezer and
are light weight We have just read several articles about the dangers
of polycarbonate for food storage. Is there a safer way to freeze and
store this amount of liquid.
Thanks, Richard


http://www.amazon.com/s/103-3520106-...k%20%26%20Lock

These are supposedly polypropylene, I would research this - but
IMHO, most plastics are based on oil and are thus not renewable,
I would avoid them if possible.

Stainless steel in an option, go he

http://www.barproducts.com

click Restaurant Supplies, Steam Table Pans, and look for
Bain Maries. These are stackable.

IMHO, though, nothing beats glass. You can freeze stuff in Pyrex
containers, generally no problem unless the glass is tall and thin. You
can also freeze stuff in Ball or Kerr widemouth 16 oz glass preserving
jars (ie: widemouth pint Mason jars) Just make sure they aren't the
50-year-old widemouth pints. The modern widemouth pints are tapered
so that as the liquid freezes and expands it doesen't break the jar.

Ted

On 22 Oct 2007 06:39:56 -0700, "
wrote:

My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers made
by Cambro in our freezer. They stack very easily in our freezer and
are light weight We have just read several articles about the dangers
of polycarbonate for food storage. Is there a safer way to freeze and
store this amount of liquid.
Thanks, Richard


I would start by checking with Cambro. They are still selling them in
the restaurant supply stores. See what they are made of.

A quick glance at a Google search of polycarbonate dangers seemed to
be about water bottles. What sources do you have?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Oct 23, 10:06 am, The Cook wrote:
On 22 Oct 2007 06:39:56 -0700, "

wrote:
My wife and I make a large quantity of soup (approx.30 quarts) at a
time. We previously stored them in 4 qt. polycarbonate containers made
by Cambro in our freezer. They stack very easily in our freezer and
are light weight We have just read several articles about the dangers
of polycarbonate for food storage. Is there a safer way to freeze and
store this amount of liquid.
Thanks, Richard

I would start by checking with Cambro. They are still selling them in
the restaurant supply stores. See what they are made of.

A quick glance at a Google search of polycarbonate dangers seemed to
be about water bottles. What sources do you have?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Thanks for all your input. A friend suggested that I line the plastic
containers with poly bags (made from polyethelene). There seems to be
no concern for this material. Then when the soup cools, pour the soup
into the poly lined containers and then freeze.
Richard

I often just use the container as a mold. I'll freeze the soup (or
whatever liquid) in the container, then pop the frozen block out of
the container and seal it up in a bag. Don't need as many containers
that way, and if you use a good quality bag with a decent seal, you
can do the "boil in bag" trick to reheat.



On Oct 24, 5:02 pm, " wrote:

Thanks for all your input. A friend suggested that I line the plastic
containers with poly bags (made from polyethelene). There seems to be
no concern for this material. Then when the soup cools, pour the soup
into the poly lined containers and then freeze.
Richard

On Oct 25, 4:43 pm, snotbottom wrote:
I often just use the container as a mold. I'll freeze the soup (or
I like that idea. If I can vacuum seals the bags as well then it will
have a long frozen shelf life.
Richard

whatever liquid) in the container, then pop the frozen block out of
the container and seal it up in a bag. Don't need as many containers
that way, and if you use a good quality bag with a decent seal, you
can do the "boil in bag" trick to reheat.

On Oct 24, 5:02 pm, " wrote:



Thanks for all your input. A friend suggested that I line the plastic
containers with poly bags (made from polyethelene). There seems to be
no concern for this material. Then when the soup cools, pour the soup
into the poly lined containers and then freeze.
Richard

wrote:
On Oct 25, 4:43 pm, snotbottom wrote:

I often just use the container as a mold. I'll freeze the soup (or
I like that idea. If I can vacuum seals the bags as well then it will
have a long frozen shelf life.
Richard

whatever liquid) in the container, then pop the frozen block out of
the container and seal it up in a bag. Don't need as many containers
that way, and if you use a good quality bag with a decent seal, you
can do the "boil in bag" trick to reheat.

On Oct 24, 5:02 pm, " wrote:



Thanks for all your input. A friend suggested that I line the plastic
containers with poly bags (made from polyethelene). There seems to be
no concern for this material. Then when the soup cools, pour the soup
into the poly lined containers and then freeze.
Richard

Bag just folded over works fine IME. A solid block of ice is
different
to flimsy food parts in that its not subject to noticeable burn.

What alleged danger of polypropylene do you refer to? Theres a lot
of misinformation about on plastics and food.


NT

On Nov 1, 9:18 am, wrote:
wrote:
On Oct 25, 4:43 pm, snotbottom wrote:
I often just use the container as a mold. I'll freeze the soup (or
I like that idea. If I can vacuum seals the bags as well then it will
have a long frozen shelf life.
Richard

whatever liquid) in the container, then pop the frozen block out of
the container and seal it up in a bag. Don't need as many containers
that way, and if you use a good quality bag with a decent seal, you
can do the "boil in bag" trick to reheat.

On Oct 24, 5:02 pm, " wrote:

Thanks for all your input. A friend suggested that I line the plastic
containers with poly bags (made from polyethelene). There seems to be
no concern for this material. Then when the soup cools, pour the soup
into the poly lined containers and then freeze.
Richard

Bag just folded over works fine IME. A solid block of ice is
different
to flimsy food parts in that its not subject to noticeable burn.

What alleged danger of polypropylene do you refer to? Theres a lot
of misinformation about on plastics and food.

NT

There seems to be little or no danger to polypropylene. The concern is
with polycarbonate.
Richard