storing spaghetti sauce

[wurm]

Of course, I googled right after posting here (I would have still asked here anyway) and two of the more interesting ways I discovered was flat in Ziplok bags, then freezing so that the flat bags stack neatly in freezer. And poured into muffin trays, then frozen, then put into Ziplok bags. Every time I've tried glass or hard plastic containers I seem to get a lot of ice crystals and freezer burn.

For safety, minimize the time that the sauce is at room temperature by pouring the hot sauce into temporary containers (bowls) and putting them in the fridge before freezing.

Ooh, thats a good idea for making proper portion sizes, too.

Thanks.