Sauce Freezing Question
pandanoke
21 years ago
Featured Answer
Sort by:Oldest
Comments (19)
lindac
21 years agopandanoke
21 years agoRelated Discussions
need to freeze tomatoes and want to make a spaghetti sauce
Comments (2)Sammy - all the info you need can be found at NCHFP for starters. I'll link it for you below. Freezing them is no problem. I prefer to core them first since it is easier but it isn't required. You can do it when they thaw and you are removing the skins. As to how to make sauce - there are many ways to do it if you mean to use it for fresh eating - a blender work fine if you don't mind seeds in it or you can just cook it on top the stove after straining out the seeds. If you want to can the sauce after making it then another set of guidelines will apply so we need to know what your plans are. As the tomatoes thaw let them drain in a colander to remove much of the water. Roasting is another way and gives you a very different taste. Lots of recipes for making tomato sauce are also available over on the Cooking forums and Recipe Exchange forum. Dave Here is a link that might be useful: Tomato preserving instructions...See Morefreeze tomato sauce
Comments (6)There are several ways to cook fresh, raw tomatoes down into a sauce that can be frozen. Here's how I do it: I wash, core and quarter the tomatoes (or cut smaller ones in half) and run them through my tomato press/strainer using the 'sauce' screen. That gives me what is essentially thin, watery tomato juice. Then I put it in a heavy stockpot and simmer it until the volume is reduced down by about 50%. That gives a fairly thick sauce. You can reduce the volume only by about 30-35% if you want a thinner sauce. I stir fairly often. How long it takes will vary depending on the size of the pot, how full it is and how watery your tomatoes were to begin with, but it is not unusual for me to simmer it for 6 to 8 hours with a normal big stockpot, or up to 10 hours if I am using my 21-quart canner as a stock pot for boiling down tomatoes. I am starting out with about 40-50 lbs. of tomatoes per batch though, and that plays a part in how long it takes to boil down. A smaller quantity of tomatoes will boil down a little more quickly. When it has reached the thickness I desire, I pull the pot off the burner and let it cool. Once the sauce has cooled, I ladle it into plastic freezer storage boxes, leaving 1/2" headspace. I label it "Tomato Sauce" plus the date and put it in the deep freeze. I use the Arrow brand Freezer Boxes sold on the canning aisle at Wal-Mart. Our Wal-Mart is always sold out of them at this time of year, but our Tractor Supply Store usually has them in stock all the time during canning season. If you do not have a tomato press/strainer, you can either puree your tomatoes in a food processor or you can chop the tomatoes into about 1" size pieces, cook them, and then strain out the seeds using a colander or strainer with fine mesh or small holes. Later on, you can make whatever you want...pasta sauce, soups, stews, etc. from your frozen sauce. Just thaw it and use it. If you want to can the tomato sauce in canning jars instead of putting the sauce in freezer boxes, you'll have to add an acidifying agent, usually lemon juice, for safety reasons. The recipe for canning tomato sauce can be found at the linked website. This recipe for canning tomato sauce can be used for making sauce to freeze, but you can skip adding the lemon juice since you're freezing instead of canning. If what you actually want is to go ahead and make full-fledged spaghetti sauce and then freeze it, there is a recipe for that in the Ball Blue Book that is separate from the standard canned spaghetti sauce recipe. That recipe might be at the Ball website (freshpreserving.com). Sammy, Reducing the tomato juice via simmering or boiling takes care of the issue of the sauce being too watery. It also intensifies the flavor. Mia, The most important thing about the Annie's Salsa recipe is to follow the directions exactly and make only the substitutions that are specifically stated as being allowed--such as substituting ReaLemon or ReaLime juice for some or all of the vinegar, or substituting some hotter pepper for some or all of the jalapenos, as long as the volume of peppers remains the same as what is stated in the recipe. There's a million threads about Annie's Salsa on the Harvest forum because the recipe has been around a while, and there have been some modifications done over the years, based on the advice of the ag extension service that worked with Annie to test the recipe for safety. While being creative and adding your own special touch to recipes when cooking is fun, you cannot employ that creativity in canning because any change you make that could affect density or pH of the product being canned could compromise its safety. That's why everyone on the Harvest forum lists the approved changes when the recipe is discussed--to ensure people don't make unapproved changes. Hope this helps, Dawn Here is a link that might be useful: Preserving Tomatoes...See MoreCan you freeze hollandaise sauce (and like it when it's thawed)?
Comments (7)Follow-up: I froze it as I said above, molded, then vacuum sealed. This week was my first occasion to take out a bag/block/puck. It's been blazing hot and it would be socially irresponsible to use a cooking appliance, though we've zapped a few things. I defrosted the hollandaise puck overnight in the fridge, and used it as "hollandaise butter", Pkramer style, to make cold sandwiches seem more like dinner. Thick Italian style whole wheat bread, hollandaise butter, heaps of little wild arugla and a generous helping of smoked salmon (one of the few ways I can eat fish). Open faced and enjoyed carefully so as not to lose the leaves. A fantastic treat rather than feeling deprived eating cold. The hollandaise is perfect. It didn't deemulsify at all, and vacuum sealing protected it from getting scummy or taking on any weird odor. The real tell will be when I try to reheat some, but after observing it as I was using it cold, I think the trick is to bring up the heat very gradually to keep it from separating. Thanks again for the encouragement to freeze, and the thought to use hollandaise cold and thick!...See MoreFreezing bbq sauce?
Comments (9)Her recipe. It's a cooking, not canning recipe. A little more complicated than the one I throw together and I don't make 1 1/2 quarts at a time, but I don't know what it would hurt to freeze what's leftover - it might slightly affect taste, it wouldn't be a safety thing. If you were terribly disappointed you'd just know not to do it again. But I freeze spaghetti sauce all the time and no one complains. There are I think 7 or 8 quart bags of lasagna sauce with meat in my freezer right now from a cooking frenzy my SIL had last month, and her small freezer was full. I'm babysitting sauce until she wants it ;0) 1/2 cup vegetable oil 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks....See Moreweed30 St. Louis
21 years agochase_gw
21 years agolindac
21 years agoLisa_in_Germany
21 years agodances_in_garden
21 years agotomato_girl
21 years agosunnyco
20 years agominivanmom
19 years agomer4205
19 years agoalison
19 years agosusans1961_hotmail_com
12 years agosleevendog (5a NY 6aNYC NL CA)
10 years agobenavides
10 years agoalexandra_falcon
10 years agonancyburridge
8 years agomizsusan
7 years ago
Related Stories
GREEN BUILDINGThe Big Freeze: Inventors Break New Ground to Keep Things Cool
Old-fashioned fridges can be energy guzzlers, but there are more eco-friendly ways of keeping food fresh, as these global innovations show
Full StoryKITCHEN DESIGN9 Questions to Ask When Planning a Kitchen Pantry
Avoid blunders and get the storage space and layout you need by asking these questions before you begin
Full StoryREMODELING GUIDESPlanning a Kitchen Remodel? Start With These 5 Questions
Before you consider aesthetics, make sure your new kitchen will work for your cooking and entertaining style
Full StoryFLOORSIs Radiant Heating or Cooling Right for You?
Questions to ask before you go for one of these temperature systems in your floors or walls (yes, walls)
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryFEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full StoryEDIBLE GARDENSSummer Crops: How to Grow Tomatoes
Plant tomato seedlings in spring for one of the best tastes of summer, fresh from your backyard
Full StoryDECLUTTERINGFoolproof Ways to Declutter Your Kitchen
If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps
Full StoryPETSSo You Want to Get a Cat
If you're a cat lover, the joys outweigh any other issue. If you haven't lived with one yet, here are a few things to know
Full StoryEDIBLE GARDENSHerb Garden Essentials: Grow Your Own Oregano and Marjoram
Say 'buon giorno' to classic Italian herbs you can grow just as easily in pots as in the summer garden
Full StorySponsored
More Discussions
sleevendog (5a NY 6aNYC NL CA)