I use two methods:
Put sauce in large canning jar the seal it with Foodsaver.
Fill a plastic fruit/vegetable bag from the grocery store with the desired amount of sauce. Place bag in square or rectangular glass or plastic storage container in order to form it into a brick. Put in freezer. When the sauce is frozen, pull the plastic bag out of the container and put it in a Foodsaver bag, vacuum seal it, put back in freezer. If you don't have a Foodsaver, the after the sauce is frozen, close it tightly and wrap frozen brick in heavy duty foil.

Juliet, I save all the paper 'milk' cartons that I get. Mostly, these days, the only things packed in them are juices, whipping cream, half n' half. Anyway, you get an assortment of sizes from half gallon down to half pints. They're ideal for freezing a lot of things, like broth, fruit in simple syrup and spaghetti sauce. The price is right, they can be reused several times and they make very good freezer containers. Utilize freezer space to the maximum, too. Very little problem w/ freezer burn.

I open the tops up & use an Ace Clipper stapler to close them back up. Label them with a Sharpie--best to label before you fill to avoid cold contents causes condensation on the outside of the carton. They're about the only freezer container that I use except for Glad Zip-locks.

The only downside is storing the empties. At least the qts nest inside the half gallons. I keep the spares stashed between the floor joists down in the basement.

Zip Lock bags are great for freezing individual portions. Spoon in the desired amount, close the zipper almost all the way and then press and ease the remaining air out the open part of the zipper before closing it all the way.

When you want to use the food, run hot tap water over the outside of the bag to release the block of frozen food and rip the plastic off. Pushing the air out prevents freezer burn.

Laying the bag flat until the food in it freezes helps with storing.

For a conventional freezer container I like the ones at the link. They are available in hardware stores, Walmart, groceries. These containers don't take up much freezer space, stack, and last a long long time without cracking.
They're also quite inexpensive but heavier than Glad or other disposable containers.

Carol

Here is a link that might be useful: Freezer Storage Container

ci_lantro, you are my freezing clone! Have been freezing in paper milk cartons for years as well. When I make similar pasta meals/soups, etc, I line the boxes with a non-zip plastic food storage bag, de-air and use a twistie. I have never had freezer burn and am still enjoying home grown frozen apricots halves from 2005. A plain freezer zip lock is not as trustworthy IMO.

When packaging a pasta dish or soup for two, I simply shorten the half gallon milk cartons-since those are the main sizes I have. Keep enough ht to fold sides and front in, fold over back side and then use a strong 1/8th inch rubberband to secure. Label and stack those "bricks."

When I package our home grown chickens, one cut up chicken minus back fills one carton. Cut down cartons can hold lesser amounts.

Like you, storage is in the lower level between floor joists on shelves above the freezers.

Half gal-flat bottomed-Breyers icecream cartons are the other favorite storage worker. They hold zip lock (snack or sandwich) portions of berries/fruits, chutneys, asparagus, chicken livers, sauces, and eggs. Before capping, a piece of closed cell foam or bubble wrap covers all. Rubberband as well.

Should admit current icecream cartons are only 1.5 qts but my vintage ones are 1/2 gal. My children and grands love to comment on previous labels on their BB10 (aka blueberries 2010 crop) gifts...and the cartons are returned as they know recycling is my mantra.

Try this Juliet, and let us know if it works for you.

Oh, too funny, BB. Yup, I've cut down the half gallon size, too, when I ran out of qts. What I never thought to do was to line them w/ plastic bags. That's a great tip. Almost zero cleanup plus getting the frozen food out of the carton to thaw more quickly or into a microwave sized dish for nuking. (I can just barely squeeze an upright container into my MW for a power thaw.)

Actually, re-using milk cartons is the very first kitchen tip that I picked up. Distinctly remember being five years old and watching my mother use them for freezing peaches in syrup. My wittle brain thought that it was odd to be putting peaches in a milk carton, for heavens sakes!

Anyone trying this method for the first time--remember that water expands when it freezes (about 9% expansion) so be sure to leave some head space to help prevent the carton from splitting along the seam. I usually leave about an inch for head space.

I prefer glass jars and have never had one break. I save all my jars and lids and have tons. I also buy wide mouth canning jars for storage purposes too.
Just fill 3/4 full.

Thanks everyone for your suggestions. I ended up going to a Corningware outlet near me, and purchased two Oxo "TOP" containers which are freezer-safe, microwave-safe, and BPA-free. I only bought two, so for the remainder of the meatballs and sauce I will try the Ziplock bags that Rachelellen recommended, since I have those on hand (don't have the milk cartons or canning jars). We'll see how it all turns out!

Here is a link that might be useful: Oxo TOP Container

Juliet, I make a lot of spaghetti sauce and usually freeze about a gallon or so every couple weeks. I have some of those containers that Carol mentioned that must be 45 years old. I know my mother froze stuff in them. For years I froze in Ziplock bags and had no problem. A hint: until you get used to doing it, put the bag in a bowl, fill about halfway up, then seal. That will give you plenty of room to push air out and it will be about an inch or so thick when you lay it flat. It's also a good idea to lay them on a cookie sheet until they freeze. Don't lay them directly on wire shelves or you may have a tiny problem getting them out/off. Ask me how I know. LOL [they tend to sink inbetween the wires and don't want to let go. Smiles]

Now I mostly use the heavy duty plastic containers that we get coffee in. I have some 2.2# ones and some 3# ones. I use them for much of my large soup, spaghetti and chili freezing. After Thanksgiving, when I made my broth and stock, I put up about four gallons, some in the coffee containers for large use and many in quart Chinese soup or ricotta containers.

Juliet3, I think you will like the Oxo Top containers. I really like mine. I think Oxo always has cool stuff. Anyway, I like mine cause they are easy to clean - the tops come apart so there are no nooks and crannies for sauce or sticky stuff to get permanently imbedded. Also, I get some secret satisfaction (LOL) at how they look - they're all neat and orderly and crisp, they make my freezer looks so Martha Stewart-ish! As you mentioned it's nice they're BPA free. I actually want to get some more, in different sizes, and like you, I buy them at an outlet store, or perhaps I'll try online where they won't be so expensive.

If you want to get geeked out on Oxo Top containers, I'm linking a 1-minute video.

Here is a link that might be useful: Oxo Top Containers 1-Minute Video

I've tried the foodsaver route but I still haven't learned to love it (or even like it very much).

I freeze things in glass canning jars and they are the ultimate recyclable for me, I'm still using some of Grandma's. As long as I remember to leave sufficient room for expansion during freezing, I don't get breakage either. They don't stack well, though.

I've frozen in Ziplock bags, which I then lie flat on baking sheets until frozen and get stackable blocks of frozen food.

Best of all, though, I like those freezer containers that Carol mentioned. I have some that are at least 20 years old and still are fine, they stack well and are easy to clean.

Annie