I don’t like using plastic containers to freeze chili. It always stains the plastic and won’t come off. The lids don’t seal very well.
There’s also the concern of chemicals leeching into the food.
I’d like to use clean mason jars and lids. But don’t want to sterilize and vacuum seal using boiling water bath canning. That’s a lot of work for soup or chili that’s intended for the freezer. I’d put canned soup on a shelf in the pantry.
Is it safe to wash jars, fill and freeze? I know the food needs to cool in the fridge for an hour or two. So the glass doesn’t shatter. This would be a small batch and eaten within three months.