Special glass jars designed for canning and freezing have a convenient large mouth and are tempered for extreme temperatures. Ceramic and metal containers also work well. Most short term storage containers are not suitable for use in the freezer. Bread wrap, milk or ice cream cartons, regular aluminum foil or wax paper will allow freezer burn and loss of flavor if used for more than a few weeks. Fruits and vegetables should be frozen in meal size containers.
Large packages tend to freeze slowly resulting in an overly soft product.
Use a non-metallic wrap for acidic foods like tomato sauce. Don't fill rigid containers to the top. Liquids will expand when frozen. For instance, a quart of sauce stored in a small mouth jar can require one and one half inches of 'head room'. Not leaving enough space could result in a shattered jar.