2007-09-10 06:19:42 · 8 answers · asked by sandy p 1 in Food & Drink ➔ Cooking & Recipes
I make a huge amount of sauce at a time and freeze in family meal sized servings in tupperware. I also make a lot of pancakes and freeze them in baggies as well. You can also make lasagne ahead of time and freeze in a casserole dish or do the same with other casseroles. Almost anything can be frozen ahead of time for a month or two.
2007-09-10 06:34:48 · answer #1 · answered by the_dragyness 6 · 0⤊ 0⤋
If there is a lot of meat in the sauce I would can it. If not and you have the freezer space you can always freeze it. It is really a space issue over anything else. It doesn't take long to can that small amount and then you can set it up in your cabinets. My only concern with freezing it beyond space is the meat tastes harsher to me when thawed out later.
Hope this helps!
2007-09-10 06:29:31 · answer #2 · answered by Shana N 3 · 0⤊ 0⤋
It's better to freeze it since there is less of a chance of bacterial contamination. You can use Tupperware or Gladware containers- leave an inch or two of space at the top for expansion. Also, write the date on the containers with a sharpie since it will only be good for about 6 months.
2007-09-10 06:27:30 · answer #3 · answered by HumphreyCat 4 · 0⤊ 0⤋
I make sauce in large batches and separate them into zip lock bags and freeze them. If you can your sauce then you will need to process it and that takes some time. I find it much easier to freeze it.
2007-09-10 08:03:54 · answer #4 · answered by mardaw 4 · 0⤊ 0⤋
Freezing your sauce is the best ! Canning will just cook it longer, it takes alot more time to prepare to do i.e. jars, lids, canner, process etc.
So, if you have room in the freezer, just put the amt you want into freezer proof baggies, (or even jars with lids from other items) leave expanding room and pop it in. Enjoy whenever you need it.
2007-09-10 06:29:15 · answer #5 · answered by Nisey 5 · 0⤊ 1⤋
If you are time pressed and have enough space in your freezer, I would go with freezing. You can drop the sauce into freezer bags, get the air out, close it, and throw it in the freezer.
2007-09-10 06:28:02 · answer #6 · answered by Tammi B 3 · 0⤊ 0⤋
Either way will work fine. I have done both and have to say I prefer it canned, but only because I don't like having to thaw it out afterwards when frozen.
2007-09-10 06:28:11 · answer #7 · answered by Sandee 3 · 0⤊ 0⤋
divide it into useable portions in zip-lok baggies and freeze it
2007-09-10 06:27:32 · answer #8 · answered by Alfie S 2 · 0⤊ 0⤋