Lesson 3 | Food Storage | CWP

Lesson Progress:

There are many concerns about using plastic to store food.  Glass is a much better option. Mason jars are an excellent alternative to plastic storage containers.

They come in a variety of sizes and are great for storing dry goods, grains, beans, rice, leftovers, soups and dressings. They make a great vessel for drinking out of too.

They are also fabulous for making pickled vegetables and also great for sprouting seeds into tender green sprouts.

You can also freeze in glass mason jars. You have to do it in simples stages, and carefully. If you put hot food in a mason jar and freeze, there will be a dramatic temperature change that will create stress on the glass and it can crack.  When freezing in glass, the cooler the temperature of the food item, the better. Start out by putting what you are freezing in the refrigerator first.  Be sure that you leave about 2 inches of room at the top of the jar for expansion. Do not tightly seal the jar when first placing in the freezer. Let it freeze, and then the next day you can tighten the lid.

Plastics don’t just function as vessels for our food. They are endocrine disruptors, meaning that they mimic our natural estrogen in the body and can create an estrogen overload that is linked to many cancers.

When you store food in a plastic container, you risk the particles of that container breaking down and leaching into the food that you are going to ingest. PBDEs, or polybrominated diphenyl ethers, Phthalates, and BPA (bisphenol-A) are all chemicals that do not belong near our food. These compounds have been shown to disrupt and interfere with many health issues, including reproductive issues in utero, and are associated with many hormone-related cancers.


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