AFAIK the best thing you can do to improve your coffee-freezing process is to prevent moisture from getting into the beans when you thaw. If you let it, moisture from the air will condense on the cold beans. So keep the beans in a closed, airtight container until they come to room temperature. (Airtight because water vapor is air.) So yeah, jars are good for this. Or sealed freezer bags should work too.
Freezing is okay and helps for storage of big bags, but freezing and taking them out and putting them back in every day isn't good because of the condensation.
I don’t do that. I only thaw and grind enough for about a month’s consumption at a time. I got ~6 pounds of coffee for Christmas and only have a cup a day usually.
I was just providing my process because it seems, unintentionally, well designed to avoid condensation.