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Sauce Freezing Question
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Posted by LIGirlatHeart (My Page) on Fri, Nov 15, 02 at 12:29
| Hi all. This may seem like a silly question, but I'd like to get some input from people with experience. I'd love to start making my own sauce in big batches and freezing it, but how exactly would I freeze it? I don't want to freeze it in huge batches because i'd only be cooking for two, but at the same time, I don't want hundreds of the smaller containers to be the only thing in my freezer. Any thoughts? (also, do I need to wait until it's cool before i freeze? Yes, I'm completely new to the 'making and freezing' thing :) ) Thanks! |
Follow-Up Postings:
RE: Sauce Freezing Question
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What kind of "sauce"....Cheese, tomato, chocolate, hollendaise, bechamel...or all of the above?
Linda C |
RE: Sauce Freezing Question
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| Whoops :) A basic tomato sauce would be all |
RE: Sauce Freezing Question
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| Portion it and put it in Ziplocks. Press all the air out and you have nice flat bags that can be stacked easily and don't take up much space. Alternate the zipper part when you stack so they don't topple over. Use a permanent marker to write the name & date. |
RE: Sauce Freezing Question
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| Not a silly question at all, when I'm making tomato sauce for pasta it might as well be a big batch as a small!! I do what weed does but I freeze them flat on a cookie sheet and then stack them....otherwise mine seem to stick together! |
RE: Sauce Freezing Question
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And I freeze apple sauce that way too....and turkey and gravy and chili....
Linda C |
RE: Sauce Freezing Question
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If you have trouble stacking the bags or want to organize your freezer better, look for shallow baskets the same width as the ziplocs and stand them up after they are frozen. Spaghetti sauce in one, applesauce in another, etc...
Lisa |
RE: Sauce Freezing Question
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| We make and freeze our own tomato sauce every year. We aim for one container per week for the year (so around 52) and a few extras for when I need a larger amount. I used to do the ziploc thing, but now I prefer the stackability of plastic containers. We went to the dollar store and bought 60 containers that hold about three cups. It is a one time expense, because we reuse the containers every year. By the time we get to freezing (which we do in batches over the season as things ripen) we have more than enough empty containers to start on! I have a standing freezer and it is true, these containers take about an entire shelf. But the bins with ziplocs was not working for the volume we were doing. I do the flat freeze in ziplocs and place in bins for smaller batch items like soups. Veggies I blanch and freeze separate on cookie sheets then pack into baggies or containers. 
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RE: Sauce Freezing Question
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| I love the small baggies for freezing.I put a coupole sheets of newspaper in between the baggies if needed. After the stuff is frozen remove the paper. |
RE: Sauce Freezing Question
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| I use jelly jars to freeze tomato sauces and tomato paste. If I leave them in the freezer too long and they get a bit burnt on top I run hot water over the top to thaw that layer and scrape it off. |
RE: Sauce Freezing Question
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| Here is what I do: Get muffin tins, regular and mini. Fill and freeze, pop them out and bag them. Take out what you need and microwave. This way you use only what you need. |
RE: Sauce Freezing Question
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| I also freeze tomato sauce in plastic containers...I cook for two most of the time so 2 to 3 cups will do for 1/2 lb of pasta. I freeze both meat and marinara the same way. You should use it within about 6 months. -maria |
RE: Sauce Freezing Question
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| I use plastic or paper cups to freeze a lot of things; soup, sauce, pesto, etc. Freeze them, pop them in a ziplock baggie and pile in a freezer. Since I'm usually cooking (defrosting?) for one, this has worked pretty well. I like the idea of using the ziplock baggies and freezing flat, for better "stack-ability" and the fact that they would defrost some much more quickly. But I don't like to reuse the baggies too often, and that could get expensive. Still, it's a good idea! |
RE: Sauce Freezing Question
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| Does anyone have a really good recipe for making tomato sauce with fresh tomatoes? I have a lot of tomatoes that are going to be ripe soon and I would like to make a good sauce and freeze it. I am also interested in how to do diced tomatoes. Thanks for the input. |
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