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Thread: Pasta sauce storage?

  1. #11
    Senior Member
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    Seems like freezing is the most convenient way to go. Is there any advantage to freezing in a ziplock bag vs. in a mason jar? Or any jar?

  2. #12
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    Jar can break due to expansion of liquid when frozen. Ziploc or other not "shatterable" container preferred.

  3. #13
    Senior Member Baby Huey's Avatar
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    Properly canned in Mason jars, they do not need to be refrigerated or frozen. One of the reasons I can is so I can allow more space in the freezer for items that need to be frozen. Have 3 fridges with freezers full and one almost full deep freeze. Being an outdoorsman, I usually keep them stocked with meat and fish.

  4. #14
    Senior Member eaglerock's Avatar
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    Oct 2012
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    I know my freezer is very full of barriers and rhubarb and it is time to harvest basil for this summer pesto batch. i really need to buy a newdeep freezer !!

  5. #15
    I freeze, too -- and now that I've got a deep freeze in the garage, I'll probably have it full within a few months....

    Marinara keeps for a very long time. I also freeze blanched tomatoes and basil, but those start to get a bit mushy after six months or so. I don't freeze any sorts of cream sauces, though -- they'd likely break, and I consider those to be pan sauces that you build while cooking. No incentive to make in bulk, and lots of downsides.

  6. #16
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    Central, NJ
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    we freeze ours and enjoy it all year long.

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