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.
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.
Do you have a secret for freezing it without cracking the jar?
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.
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.
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
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!