>>1329200>Also, if you use a Weckglas, it vaccum seals itself when cooling down, after which you can take off the clamp and it should still be closed. If any spoilage creating gases occurred, then it'd pop open after a while, that's when you know something went bad.This part confuses me. Why would an air-tight seal matter when freezing? Did you mix in canning information with the paragraph about freezing.
Anyway, I'll stick to freezing and spend the evening looking up more information, just to be sure.
Thanks to everyone for trying to ease my fears, it sucks to not know what you're doing.
