Freezing food, rather than canning it, has many benefits. First off, it is easier...no large vats of boiling water with multi-stage sterilization steps. Second, your food comes out of the jar, after defrosting, ready to heat and eat. (Canning jams and chutneys is very fun, but that usually requires a full day in the kitchen. More on canning as the season progresses.) When I make soup, I try to double each recipe, have some for dinner and then store the rest. The third benefit of freezing it that it preserves more of the vegetable and fruit nutrients. According to the website the Vegetarian Kitchen (http://www.vegkitchen.com/tips/freezing-food/#zvkSsIJ4bqgwzJYU.99), "...frozen food loses fewer vitamins and minerals in processing than any of the other food processing technique...such as canning. The faster it is frozen, the more nutrients it retains. Freezing food is also the quickest, easiest, and safest procedure of all the techniques for preserving."
- Use a wide neck canning jar rather than one that narrows at the top.
3. Put jar in the refrigerator to cool before placing in the freezer.
4. Leave the lid a tad loose so that air can escape the jar when product expands during freezing.