Lobster is so so so overrated. 75% of the weight is shell. You could get tiger or argentinian shrimp for the same price per pound if not cheaper and you get 3 times more edible meat by weight.

  • TheReanuKeeves@lemmy.worldOP
    7·
    2 个月前

    I keep some canned soup for emergencies but everytime I make soup from scratch I like to fill a mason jar or two and keep it in my freezer for a healthier emergency meal

      • TheReanuKeeves@lemmy.worldOP
        4·
        2 个月前

        I use bernardin and ball mason jars because they’re thick enough to hold up to the temps. Grocery tomato sauce jars typically crack after a couple times. Most importantly I let the broth cool to about room temp before I pour them in the jars then I put the jars in the fridge for a few hours/overnight before I put them in the freezer.

        • blackbrook@mander.xyz
          3·
          2 个月前

          It’s the way water expands when it freezes that is the problem. It is surprising to me that Mason jars can withstand that. But if works, that trumps theorizing.

          • TheReanuKeeves@lemmy.worldOP
            2·
            2 个月前

            Other than leaving headspace I guess I forgot to mention I only use widemouth jars so they don’t have the shoulders which could be an issue with expansion

            • blackbrook@mander.xyz
              2·
              2 个月前

              I also wonder if some things in something like a soup might make the liquid expand less than pure water. Anyway thanks for the tips I may try this!