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A big batch of spaghetti sauce is simmering on the stovetop. We've never had a big batch before, so I'm at a bit of a loss as to how to store it. We might not use it for months, so my guess is freezing. But how? I know I want to get as much air out as I can for freezing, but I'm not sure of the best way. I'm leaning toward Ziplok bags but thinking there's probably a better way. Glass jars? Tupperware? I don't have and am not about to buy mason jars just for this. Any next best suggestions? Thanks.
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Glass jars. Fill nearly up top. This is when it's at room temperature of course. Freeze.
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Cool it quickly on ice if possible then tupperware or ziplocks.
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Glass jars may shatter because the water in the sauce will expand when it freezes. I would use Ziplocs. When freezing, I typically zip the bag almost shut and then just suck out the remaining air with my mouth before completely closing it. 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.
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....I use the large round plastic noodle containers in chinese restaurant (like the ones for soup but double the size). chinese places usually use it for ramen/noodles or congee orders.....
.....leave some room at top for when it freezes and expands....
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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.
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Spouse freezes in Ziplocs laid flat, as mentioned, on a baking sheet in our chest freezer.
Then once frozen remove baking sheet & stack in freezer.
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I've never ever had an issue withtomato sauce getting to room temp before freezing and I've been doing this for decades.
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If you put hot (or even warm) sauce in a jar, seal it, and place the jar into the fridge, as it cools, it (as well as the air in the jar) will contract. The larger the temperature change, the greater the vacuum that will be created. Leave an inch at the top.
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Fritz wrote:
If you put hot (or even warm) sauce in a jar, seal it, and place the jar into the fridge, as it cools, it (as well as the air in the jar) will contract. The larger the temperature change, the greater the vacuum that will be created. Leave an inch at the top.
So far we haven't died .... yet.
I think the fridge would be best, at least initially. the only time I've had a jar crack was when I did this with warm liquid and put it into the freezer.
