The correct answer is:

It depends.

You need dual purpose canning jars, not your leftover jars from store-bought spaghetti.  I’ve frozen in both, with very different results. The wide-mouth, dual purpose canning jars perform wonderfully.  I have a friend who freezes large batches of soup in them regularly, and I have done so as well.  Your recycled spaghetti jars, however, will shatter when frozen, and you will find yourself sadly throwing out your soup so that you don’t accidentally swallow glass slivers with it.

Seriously, always throw away any food involving broken glass, even if you believe some of it should be salvageable.  It’s just not worth the risk of a perforated intestine.

By the way, while poking around on food storage issues over the last couple days, I found out there’s a National Center for Home Food Preservation. Who knew?  It looks like a great resource.  I plan on adding it to my bookmarks.

And finally, for anyone who has been anxiously biting their fingernails in anticipation, I wanted to announce that my Lemon Sunshine Cookies are a finalist over at at 5 Second Rule.  That, of course, meant that I had to make a batch tonight to make sure I remembered the recipe.  As you might imagine, both the Unicyclist and I are heartbroken about the idea of having two dozen delicious cookies in the house.  Somehow, we manage to soldier on.

Keep an eye out.  I’ll be posting the recipe here once Cheryl announces the final results, and I will also be experimenting with a vegan version for all you vegans out there.

December is going to be a very delicious month.