Freezing spaghetti sauce question

15 years ago

This year I plan on freezing my own spaghetti sauce this year, but I'm not sure how long it will last in the freezer. It will not have meat in it. I'll add that afterwards. Does anyone know?

Thanks.

Kim

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Comments (5)

digdirt2
15 years ago
We have had some that was 8 months old and still great. Likely could go even longer but it gets eaten too fast here.

Dave
dgkritch
15 years ago
I agree. Lasts a long time if frozen properly.
Minimize air space to avoid frost build up and it will be fine...even WITH meat. I always make a stock pot full and freeze in quart freezer containers.

Deanna
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And pureeing the squash would only compound the problem as it would change the density of the sauce. Change the density and a different processing time is needed and that processing time would be just a guess. Not to mention that canning summer squash and zucchini are not recommended: Why is canning summer squash or zucchini not recommended? Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried. NCHFP Guidelines There are safer ways to provide the roughage her family needs. ;) Sorry but this is just one more example of trying to force the safety requirements to change to fit the recipe instead of the other way around. ;) And please note Ken's point that many books are badly outdated. Dave
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>The only place in my house I have antibac soap is in my kitchen... just to make sure I don't move the bacs all around the kitchen! I hope this isn't horribly off-topic, but ALL soaps are naturally anti-bacterial. That is a large part of why we humans use soap. But the stuff with the 'anti-bacterial' LABEL has antibiotics added to it. It's a marketing thing, to try to make you think other soaps don't kill germs. And it's a problem for your health. >Hoping I can make room in my freezer. It's full of the extra zucchini loaves I've had to keep making while trying to keep up with zucchini plants! First world problems, eh? Next year you can save space by just freezing the grated zucchini, and making the zuke bread when you are ready to eat it, if you want :). @ajsmama: >Bleach is not a bad thing when used in small amounts (10% solution). That's what scientists used to think, back in the day. You might want to look up more recent research. I grew up drinking well water with a little bleach in it -- in the summer our well would make us sick otherwise, but not in winter. Nowadays, we would solve that problem in another way.
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I agree it's extra work but sometimes it's more manageable to deal with a smaller batch of tomatoes than a full 30 pounds, depending upon your kitchen and your experience. There might also be a space consideration. How much extra room does your freezer have? If you are up to doing the entire batch at once and there's enough freezer space to accomodate the tomatoes, then Dave's suggestion is a more efficient one. Carol
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I've linked a basic tomato sauce below. To prep a big batch, bring a saucepan, big enough to hold 4-5 tomatoes, 3/4 full of water to a boil. Give your tomatoes a quick slit with a serrated knife, just an inch will do, and drop in the water 4-5 at a time for aprox 1 min. Remove with a slotted spoon to a cookie sheet or platter to cool a bit, add the next 4-5 tomatoes. This goes pretty quickly and can do a full crate/basket in no time. Some just go directly into quart zip-locks right away, and could be quartered but i usually just smoosh them down, get all the air out and seal. Chill in the fridge before freezing. The rest i make the basic sauce. I don't cook mine down as rich as the link as i like a fresher taste. Let the sauce cool down a bit. Half i put in serving sizes qrt zip-locks, the rest i puree with a stick blender or reg blender. A meat sauce could be made at this time as well. I end up with tomatoes 3-4 ways and can be pulled out of the freezer and thawed for various recipes. I like the smoother sauce for a fish or shrimp dish. I add any of them to winter stews or soup. Taste your sauce for salt&pepper and if needed, a bit of honey brightens the flavor, just a tiny bit. Add fresh basil when it comes off the heat before freezing. Or any fresh herbs. Just label your bags clearly. So many ways to use this basic sauce all winter. If you want a thicker sauce, just cook it down when using it at the later time. To dice? Just chop them up. Here is a link that might be useful: basic tomato sauce
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ksrogers
15 years ago
I just cooked up a container of scallops dated year 2000!! Even though they were white and dry looking and light color on the surface, they still cooked up nice. Longer freezing time can be realized if you use air tight containers or thick Food Saver bags. Keep spices and salt to a minimum, and use no oil. These can be added at thawing/reheating time.
gardengalrn
15 years ago
I almost always end up freezing sauce when I make a "big sauce." LOL, not to be confused with the quick sauce I usually make. When I do a "big" sauce, it goes into the huge crock pot and everything but the kitchen sink goes into it:) I usually package it in plastic freezer bags which stack nicely. My father uses the freezer boxes (those plastic ones) and swears by them. My sauce doesn't last long in the freezer but I know I've heated up sauce that was at least 9-10 months old. Very handy. Lori
ruthieg__tx
15 years ago
Yesterday, Easter Sunday, two of our kids and their mates decided on the spur of the moment to come for the day and instead of a big holiday meal...we did a Sicilian Easter Dinner. I made my canner full of red sauce (Sunday Gravy as the old timers call it) and cooked meatballs, sausage, eggs, potato's, and 6 little thin sliced steaks in the sauce. Now obviously I knew 6 of us were not going to eat that much...but I was making extra for the freezer. I have lots and lots of tomatoes planted this year and I'm hoping for a bumper crop so I can can some too.

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Freezing spaghetti sauce question

Comments (5)

digdirt2

dgkritch

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ksrogers

gardengalrn

ruthieg__tx

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