I’m still trying to figure out what makes this the “best” solution to that given problem. I use (and reuse and reuse ad infinitum) plastic (Glad?) containers holding 3 cups for my large-batch foods (chili, stews, beef goulash, chicken paprikash, veggie soup, bean soup, curry, etc) and, being sealed and plastic, I can freeze them easily for future use. At least every six months I make a point of using up the frozen stuff and then start a new cycle. I just finished up the last container of lima bean with ham soup yesterday and will make a full six quarts of chili tomorrow which will last us for at least three months. I don’t see any way this could be accomplished with a glass container unless you go full-up with the sterile canning process.
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