storing spaghetti sauce

[Fritz]

prolly right. been a while .

[JoeM]

Tiangou wrote:
Cool it quickly on ice if possible then tupperware or ziplocks.

This is what I do with tupperware containers.

[Ombligo]

Learn how to can, it isn't that hard. Then you just store it in the pantry. I've been putting up marinara for years.

[gadje]

So far we haven't died .... yet.

it may take another 50 or 100 years, but you will die.

And pay taxes until then. These are the 2 things you can't escape.

[Dennis S]

I froze some soup in mason jars and most of the jars broke. So I think the jars are thinner than they used to be. I allowed for expansion.

[Fritz]

as long as I don't end up in Texas.

[davester]

Dennis S wrote: I froze some soup in mason jars and most of the jars broke. So I think the jars are thinner than they used to be. I allowed for expansion.

The amount of expansion of water-containing liquids due to the phase change of water from liquid to solid (i.e. freezing) is quite large because crystalline ice takes up much more space than the same number of molecules of liquid water. This is just basic chemistryand is why frozen pipes explode in winter and why ice floats on water. Leaving space at the top of the jar for expansion will not help because the expansion occurs in place throughout the body of the sauce. The expansion occurring at the bottom of the jar is not relieved by the air space at the top of the jar, which is why the jar breaks. The only way to deal with this expansion is by having a container that is flexible throughout. Even rigid plastic containers will split open when you freeze water-containing liquids in them.