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Thread: Pasta sauce storage?

  1. #1
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    Pasta sauce storage?

    For those who make their own pasta sauce, be it marinara, alfredo, pesto, etc - how do you store the sauce for extended periods of time? Extended meaning 2-3 months. Do you freeze them?

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    We can the cooked tomatoes, and they keep for many years, but once we make the actual tomato sauce we freeze it. We also freeze pesto; it freezes pretty well. Alfredo not so much -- it tends to not reheat well (separates easily); best to just make it as needed. Pesto can separate as well when reheated, so make sure it does not boil.
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    Senior Member Baby Huey's Avatar
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    I can them (technically jarring) with mason jars. Takes a bit to explain the details, but there is plenty on the subject on YouTube. I also use it for my homemade hot sauce.

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    Senior Member Mrmnms's Avatar
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    I freeze pesto without cheese. Leave a thin layer of oil on surface. Marinara freezes fine. Make Alfredo when you need it

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    How long is canned/jarred sauce good for if stored in the fridge?

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    Senior Member Baby Huey's Avatar
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    Depends on how you do it as well as what you are using as a preservative.

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    For me, i think vaccum packing and then freezing would be one of the best options. However why would you want to store for a period of time?

  8. #8
    Senior Member Mucho Bocho's Avatar
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    AGP, The most convient and easiest way to store/freeze liquids is to:

    1.) Pour a measured amount into a Quart Zip lock Bag (must be Zip Lock), seal with as little trapped air in bag as possible. i use a chamber Vac, but I've had great success just carefully hand-ziping Zip locks for storage.
    2.) Seal and arrange the bags flat on a baking sheet. Six to a layer but I wouldn't exceed three layer per baking sheet. Put in Freezer.
    3.) When frozen, stack vertically like books on a shelf. Its really handy to use too with all your liquids in the same size bag, in the same area, frozen the same way.

    Haven't found anything better.

    I do stocks, sauces, graveys, reductions, soups that way. Can preserve in freezer for many months. Its a great way to use as little freezer space as possible.

    MRMNS makes a great point about using olive oil to seal out the air. It also works as a free radical scavenger (anti-oxident)
    One thing you can give and still keep...is your word.

  9. #9
    If you grow your own vegetables then finding a way to store them for long periods of time is important.

  10. #10
    Senior Member eaglerock's Avatar
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    i make the marinara then freeze it, same with pesto

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