Yes you can but you need to leave extra inch or so of headspace so as the food expands inside it doesn't break the jar. I recommend only loosely capping the jar until the food is frozen and then you can tighten the cap.

I will add that they take up more room in the freezer than either regular freezer cartons or plastic bags.

Dave

Only certain jars are recommended for freezing. Usually wide mouth or jars that don't have a 'neck'. Wide mouth pints and regular mouth 1/2 pints or 1/4 pints. I wouldn't recommend wide mouth qts without caution.

I think I personally will just use plastic bags because of the space consideration that Dave mentioned.

I use glass canning jars in the freezer on a regular basis. The straight-sided ones are the best, but I have used the ones that aren't straight and I have used wide mouth quarts, as well. Over several decades, I've had only two jars break but I accidentally bumped them together in the freezer after they were frozen. They do take up more space, and you do need to leave room for expansion, as Dave said. I store some things in plastic, but prefer glass and think they maintain food quality better. Plastic can lose a seal or get torn. I don't have a food saver, so my freezer ziplocks aren't as good as the food saver bags.

I make my own stock and always freeze it in glass jars of different sizes so I can grab only the amount I will need. I prefer wide-mouth straight-sided jars too. As recommended before: always leave plenty of headroom and the caps unscrewed until frozen.

For vegetables, I always freeze in ziplock-type bags. After they are frozen flat I stand the bags upright - like books - in a shoe box, that way they are easy to get to and are less likely to get damaged.

My freezer will hold the 25# tomato boxes without a lid, plus I have hundreds. I have/can put about a months worth of food in one box. I stack them in the deep freezer, or slide them on the shelves for the upright. Just another use for them. I use tomato boxes for LOTS of things. Good thing I have so many of them.

I was having problems with the bags sticking to each other after freezing so I recently froze some cooked beans in jars. I have bought Jarboxes that help keep the jars separate and they can be stacked. When a jar is frozen, then brought to a higher temp in the refrigerator and the contents used, is there any problem using that same jar to freeze again in the future?

No problem at all. When freezing, make sure you are using freezer jars, usually that's wide mouth jars and make sure there is plenty of headspace for expansion.

I also have problems with bags sticking together. I usually just bring the 'block' of bags out of the freezer and drop them on a hard surface. Most of the time that takes care of breaking the bags apart, and then I put them back in the freezer in the same position that they were in the 'block'.

I did not use freezer jars, just regular canning jars. Hope they don't break. I did use wide mouth jars, but I'm going to use regular jars for lentil soup today as I am out of the wide mouth. My plan is to fill them only up to one inch below the shoulder. That should be plenty for pints as I've read water expands 9% when frozen.

I use the little 1/4 pint canning jars to freeze prepared horseradish each fall. They work great and the size is perfect. I used to use 1/2 pint jars but found that we rarely used up 1/2 pint before it would start to green up in the frig. I also use quart jars to keep dehydrated onions and garlic in the freezer.

I freeze home pressed apple cider in quarts without incident and I do it every year. I could can the cider but when heated it just becomes apple juice, and loses the cider-like qualities.

I do leave a couple of inches of "head space" for expansion. I also freeze a green tomatillo based enchilada sauce in pints without problems. Some of the boxes my jars are in even say "canning and freezing".

Annie