You have to give it head room because liquid expands when it freezes. Leave about a fourth of the jar empty. I've frozen things in glass before but would prefer not to because glass is brittle at freezing temperatures. 

I think I left about three inches of head room, but maybe it wasn't enough. I'm interested in this because I reconsituted powdered milk and store it in decorative quart glass jars in the fridge. They taste much better to me than if they're chilled in plastic, but I dislike having to reconstitute it, so I'm hoping to find a way to make large batches of milk in glass, freeze what I don't need, and then if I know I need milk for the next day, I can just move a jar from the freezer to the fridge for defrosting the night before.

This has most likely been mentioned, but when you freeze in glass, always leave the lid loose until the next day when it's completely frozen.  Then tighten down the lid...Liz

I hadn't thought of canning jars! All of the canning jars I've received have been second-hand, so I haven't read the descriptions on the box.

 I also didn't know to leave the lid loose - just to leave headroom. I'll try both ideas and let folks know. Thanks!

 

I have had good success freezing foods in glass jars. Agree with Tizzy L, always let the the jar with food inside freezer first, then put the lid on it. I do this often with spagetti sauce.

I have a friend who's MIL buys her a Yankee candle every Christmas. When the candle has burned down she soaks the glass jar and lid in bleach/water for a few hours. This removes any candle smell from the jar. She uses these decorative jars as storage for rice, beans, macaroni, etc. Looks for nice on a tray above her fridge in her small kitchen. 

Speaking of storage, I found Sterlite brand drawer cart recently dumped in a ditch.  Two of the three drawers are missing, so I e-mailed the company this am and asked about replacement drawers. If they drawers are too expensive, I have nothing to loose, as the cart was free.

Darlene

Hooray! Frozen milk in glass jars is a success! Thank you, everyone!

Cool!  

Freezing in glass is a tricky venture and great caution should be used.  I use only canning jars for freezing milk and juice, and it is well worth the trouble.  However, I learned the hard way that even canning jars can crack when the outside frost on one jar sticks to another jar.  Never run warm or hot water on a frozen jar when thawing.  I devote a section in my freezer for one large plastic dishpan to hold six frozen quart jars.  I put a piece of wax paper in between the jars.  When removing a jar, I carefully take it out of the freezer and put it directily inside a plastic container/bowl (where it stays safe from touching other objects) either on the kitchen counter or in the icebox until thawed.  Never fill a jar to the top.  I may have taken all the fun out of using jars in the freezer, but let me say that glass is the best way to freeze milk and juice.  It tastes as fresh as first bought.  I am a senior citizen living alone, and by using the glass jars in my freezer, I can cut my trips to the grocery store down to once a month.  I regard that as a true bargain.  

Hi Gladys, Thank you for your wonderful input! I'm really grateful to hear from someone who freezes milk in glass regularly. I fancy myself a "brave adventurer," but really I don't want to be the innovative experimenter. I want to be the experimenter's apprentice! Thank you for the hint about avoiding hot water and about separating with wax paper.

gladys brown:

I put a piece of wax paper in between the jars.

 

I would never have thought of that, thank you! I don't often freeze in jars, but when I run out of other containers I start looking at my canning jars. I appreciate the tips.