Freezing meat (bbq, frozen, spaghetti, leftover)

[MJ7]

Does anyone use glass to freeze meat?

I would like to stop using plastic and stop having to purchase plastic baggies, seems like a waste. I was curious if anyone uses a pyrex square dish to stack and freeze meat?

I get the fact that glass can shatter, so no pressure would be applied to the glass and ample time would be needed to thaw anything out without causing shattering or injury.

[SATX56]

Use butcher paper. It's gonna need wrapping with something. Freezer burn isn't a good thing. If you're not wanting to "waste" anything then you can try tight sealing (plastic lid) glassware. I couldn't say what freezing might do to the glass. Abrupt temp changes are likely the main concern with glass.

[Dirt Grinder]

I use a FoodSaver vacuum sealer - no freezer burn. If you do much BBQing you'll soon see the benefits of a vacuum sealer to store the leftover pulled pork and chicken.

[mainebrokerman]

im not a fan of frozen glass, that has any moisture in it....

freezer paper may be the best alternative-with one side being waxed-

[Cubanchic]

Food saver for my meats, it makes a huge difference in the quality of the meat when you thaw it out later. Also I notice that any vacuum seal starts to becomes loose that is the meat that I what I make for that night.

[Hunter Wold]

Plastic wrap x's2, into a large baggie(squeeze out air), then butcher wrap very well and tight, label and freeze.

I have keep Elk, Deer for over 12 months and still is fine.

HW

[OpenD]

I wouldn't do it. Too much air contact with the meat surface.

For freezing you want the tightest wrap possible.

[brokencrayola]

Glass would take up more freezer space, there is always the chance you could crack or shatter the glass, and you might not have an airtight seal.

[Bulldogdad]

No on the glass.

I use both the vacuum sealer and plastic wrap/butcher paper methods. Depending on how much game I am processing. Those damn bags are expensive even when I manage to find a good deal. Cant beat the time savings though over latter method.

Don't go cheap on the vacuum sealer or bags if you go that route thou.

[oregonwoodsmoke]

There is glass made to go into the freezer. I think Pyrex makes one.

The problem would be to get the air out.

For smaller meats, I use the vacuum sealer. For larger chunks, I use butcher paper. I've got meat that is 3-4 years old that is good as new. It's wrapped in butcher paper and stored in a really cold deep freeze freezer. You won't get much more than 6 months in the kitchen fridge top freezer.

I do use the little plastic freezer containers for liquid stuff like spaghetti sauce that can't be wrapped in paper. I go to a lot of effort to find containers that are made in the USA out of American materials. The glass freezer containers would work for that sort of stuff.