While it's true that traditional Ashkenazie cooks don't use mayonnaise as an extender--or for much of anything else except to dress tuna salad and egg salad--it's a very American, especially Midwest, thing to do. People put mayo in guacamole, mac and cheese, and all kinds of other things I would never think of. When Hellman's/Best Foods started selling stable mayo in jars, Americans started using it for a bit of zing in just about anything. There's an Israeli eggplant salad called (translated) "eggplant in mayonnaise". It makes Americans looking for baba ganouj nuts! There's also an Israeli salad called "eggplant in techina", which is basically baba ganouj, but you can't always tell the difference by looking, especially as there is often technia in the mayo salad as well (which is, by the way, delicious, if one isn't expecting baba ganouj!). "Recipe": Jewish Chopped Chicken Liver--render down some chicken fat with onion wedge. Use a yellow/Spanish onion for the traditional yellowish color. You can put the chicken fat in skins and all and the skins will turn to cracklings (but then you need more fat because they take away some). Let cool so the onion juice will separate below. Put cleaned livers in a small pot with a generous amount of schmaltz (the chicken fat) and some chopped onion and cook. Cook until the livers look good and cooked through. Pour out on a cutting board and chop with your biggest knife, when it's rough chopped add S&P. Add a hard boiled egg either during the chopping process, or chop separately and stir it in at the end. Keep chopping. It should hold together like a paste rather than crumbly (add more schmaltz if necessary), but still have texture. It should be craggy, not be smooth like a dip.

Oh Suzieque, this looks like it requires a visit to the CICU immediately after eating, but wow, does this sound fabulous. Thanks for the recipe, I have copied and saved it for sometime soon when I'm feeling indulgent! Its a special occasion dish. I had some guests a few weeks ago who would have loved this, I'll be sure to make it for their next visit! (Instead we had cheeseburger soup which is pretty decadent as well.)

There are rules for safe pressure canning. Many cooks add a lot of low acid ingredients to their spaghetti sauce (peppers, onions, mushrooms, meat, etc.) so there could be a world of trouble in improperly canned spaghetti sauce. I boiling water bath a basic seasoned tomato sauce and add the low acid ingredients later, before serving. Or, if I want to make a big batch of spaghetti sauce with low acid ingredients ahead of time, I freeze it. Considering how easy it is to make spaghetti sauce from scratch with seasoned tomato sauce, I can't imagine why I would make a big batch ahead of time and use up freezer space for it. YMMV. I have a relatively small freezer . . . I use it mainly to store meat I get on sale and excess baked goods, plus beans and some other vegetables I don't pressure can. Tomato products I boiling water bath using approved recipes. It's not that easy for me to pressure can at my house with a carpy electric stove . . .

If i have a 1/4 pint of a similar sauce leftover from a meal, i do not hesitate to freezer for another meal. If i'm prepping garden harvest for the freezer i leave out any dairy so i have options later. I have a dozen+ sauces and soups for the Fall/Winter and like to make and some have small or more dairy that i add before serving. Stired in off the heat or blendered for a bisque. It is easier to reheat a sauce without the dairy. No need to watch it like a hawk. I have a small dairy drawer in my freezer. Cheeses, parm rinds, yogurt, butter, cream cheese, heavy cream, ricotta, sour cream, etc. Like mentioned, re-heating a sauce with dairy it needs to be tended carefully to not hit above a boil. Without dairy it can be left alone a bit. Roasted peppers, garlic, tomatoes, stocks...flat packed separately can become many dishes. I'm making a roasted corn/veg/tomato chowder this week. Easy with so many choices. If you have a favorite recipe, make it to the point before adding dairy. Then freeze. Add your dairy fresh, or freeze 1/4 pints of dairy to add, once thawed, as the recipe states...usually at the end of cooking off the heat. I've been roasting for weeks now when i have time. Usually when the oven is on for something else---sharing the heat. We have a few favorites like Leek, veg, garlic, potato soup. Veg/tomato soup. A few pasta dishes. I just roast, then pulse in my food processor a bit chunky that also give me options to later puree, or leave a bit chunky for a salsa...adding something fresh like lime, cilantro, red onion, etc.