Can I Freeze Yogurt Sauce?
6 years ago
last modified: 6 years ago
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Freezing Pasta Sauce
Comments (6)I both canned and froze pasta sauce last year, and I much preferred the frozen sauce. You have much more control over what you can put into the sauce you plan to freeze, no issues with worrying about safety like canning. Digdirt (ie Dave) gave me this recipe 2 yrs ago when I was strictly freezing, and it's become my #1 recipe. 20 tomatoes, halved and seeded 1/4 cup olive oil 1/2 teaspoon kosher salt 1 teaspoon pepper 1 cup finely diced onion 2 teaspoons minced garlic 1 tablespoon finely chopped oregano 1 tablespoon finely chopped thyme 1 cup white wine Preheat oven to 325. In a large roasting pan, place tomato halves, cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hrs. Check tomatoes after 1 hr and turn down heat if they seem to be cooking to fast. Then turn oven to 400 and bake another 30 minutes. Remove from the oven and process through a food mill. Discard skins. Put tomatoes in a large non-reactive pot and add white wine and bring to a boil, reduce to low head and cook to desired consistency. Freeze in containers. I also tried white wine instead of red wine, thinking red wine was more "Italian". But, the white wine gives a much better taste, in my opinion. Enjoy your tomatoes and post often. I have learned so much from the wealth of experience on this site!...See MoreYogurt culture - freeze?
Comments (4)That is good to know. My experiences with yogurts give a questionable outcome so far. Perhaps using the commercial starter would be more consistent. I do keep bread sour dough starters also. So far have never had to resort to using the dried specimen that I have way back in my fridge - just in case my usual wet starter becomes a casualty. I noted at the King Arthur website that you suggested - that they also have pound cake mix. Yesterday, was my first attempt at pound cake - which I made with sour cream -got the recipe on the "net" somewhere. It was good, but I noted a bit too sweet for my taste buds - especially because we have been cutting down a lot on sugared things. It was interesting to see that all of the recipes that I searched used 3 cups of sugar. Wow - that seems like a lot, but perhaps pound cake can't be made any other way. It was of interest to me - that I used some of my frozen eggs from last year's cache, using 2 frozen cubes per 1 egg - and adding to the mixer alternately with flour each time. Was not sure how it would be, but outside of the sweetness, it was great. Thanks for your comment - always so appreciated. By the way, did you manage to get enough from your garden after all the rain you had. I'm now in the process of "doing" prep work for beds - compost, fertilizer, clean up and have some early veggies under lights already for October planting when weather cools a bit. Old age slowing me down some - and wish I had much more compost ready, but that's the breaks. Bejay...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 MoreCan I freeze sauce in Mason canning jars?
Comments (19)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 . . ....See More
6 years ago- 6 years ago
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