On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>Alan Holbrook wrote:
>>
>> wrote in
>> :
>>
>> >
>> > My biggest item is soup. It is more economical to make very large
>> > amounts then freeze in single portions. (I use the 1litre pots of
>> > yogurt so I wash the containers and use them for soup as they stack
>> > handily) I keep a variety of soups and more often than not, that's my
>> > lunch.
>>
>> How do you handle frost? Whenever I freeze a basically liquid thing like
>> soup, ice crystals form almost immediately.
>
>Alan...the tiny bit of frost you get in sealed containers is not even
>worth worrying about. It will be on the top but then you have a pint
>or quart of liquid underneath with none. As soon as you take the
>container out of the freezer, you can stick the open top under running
>warm water for about 5 seconds and eliminate the frost moisture if it
>really bothers you.
I was thinking maybe Alan meant frost on the freezer walls - I do get
that but I just wait and soon enough I can push a large pallet knife
in under the ice and pop it off.