ball make jars for freezing so try that.

It is best to have the straight sided ball jars. Partially thawed, your contents will slide out. Or a quick rince under the faucet from frozen. I personally do not use them anymore. DH has 'butter fingers'. Even shopping in the dry pantry he has dropped and cracked so many glass containers. (i have a half dozen small canvas totes). He still tries to pile the arms. Cary too much. If he drops a commercial take-out deli cup, quart, pint, or 1/2 pint... it may crack but does not ruin the harvest contents. My hard work is liquid gold all winter.

Just remember right out of the freezer the jar is frozen...on a warm hand it is immediately a slippery s@it-show.

As mentioned, leave some head room for expansion. A bit of plastic wrap is a good idea on top of your sauce...if using for the next holidays, a few months away, it will be very fresh tasting. Longer, it will get a bit frosty odd tasting on top.

I thought all ball jar were ok for freezing...since i longer use them, i don't care😂

I freeze stocks, sauces, etc. in glass, straight-sided, wide-mouth jars on a regular basis. Not only do you need to leave a head-space for expansion, you also MUST NOT screw-down the lids until the stuff is frozen or the expansion can crack the jar. I also cool the jars of stuff in the fridge before freezing; it helps to not heat up the freezer a lot when you first put in all the jars.

sleevendog, I hadn't heard about the plastic wrap directly on top of the liguid, but I know it is true for ice cream so why not other frozen things. I will give that a try. And, thanks for the hint.

Thank you all, I think I will try it.

My sauce is cooking now, but I still have some extra tomatoes. I'm going to try canning those. I didn't want to can the sauce because the Ball book I have got into the whole pH thing and if mixed items in there that aren't acidic, should pressure can. I'd rather wait on that so I can take more time to learn properly. But, the book said can do the boiling water bath with just the tomatoes, so I'll dip my toes in the water by trying that. I know I have to acidify.

Saving space, I use a foodsaver and freeze in a slab, then seal. You can also do this with regular quart or gallon freezer bags and press the air out or suck it out with a straw.

Canning jars take up a lot of freezer space. I would use freezer bags and lay them flat. Stores easier and easier to defrost....and if you only want a half a bag, it's possible to break off a portion of the frozen stuff and leave the rest frozen.

Or go buy some very inexpensive glad plastic containers, concenterating on thes quare ones. They are really cheap and reusable.

I would use bags too.

I freeze in jars all the time and all kinds of jars. Healthier than plastic and I like to defrost the jar in the microwave. They do take of more space if that is a concern and there's air head room.

I have 4 different kind of stews and soups in jars in the freezer, grains, nuts....

I froze some pizza sauce in 1/2 pint jars last year because I put EVOO in it. It was the consistency that I wanted when it went into the jars but after thawing it was much thinner. I will cook it down a bit more than called for if I make it again. Maybe somewhere between pizza sauce and ketchup thickness.

I know I can freeze in plastic, but I really don't like using plastic, not only because I try to avoid adding to the plastics problem but because it holds onto odors with something like sphaghetti sauce, what will the onions and garlic and all. So I would only re-use the plastic for some similar food, which odds are I won't = gets tossed = wasteful and adds to the plastic waste issue. Glass doesn't hold onto odors, so can re-use for whatever I want. My storage-ware is glass, too. There's only 2 of us and I don't keep a big stock of meat and things on hand, so I there's room in the freezer for 6-8 quarts of sauce.

I picked up 2 cases of wide-mouth quarts yesterday, they're in the DW now, I'll get it all in the freezer tonite. Appreciate the tips above -- wouldn't have thought about the headroom.

I have, but the way I rummage around in my chest freezer, I'm always scared of them breaking.

I regularly freeze beans, salsa, sauces, pesto stocks and soups in straight sided jars - pints cups and 1/2 cups. So far the only issue I have had is a jar cracking if I try to thaw quickly. I prefer rectangular containers to use space efficently but I have lots of jars.

Update: I froze 4 quarts of sauce back when I posted. Pulled 2 of them out for my lasagna -- worked perfectly! All I did was brown the ground beef and add the thawed sauce. Was thinner than I normally like, I would think due to the ice crystals, but nothing a thorough heat-through and short cook-down didn't fix. I can see why people like to do this -- so much faster than making the sauce every time I want lasagna or sphaghetti and meatballs.

Oh, I did end up borrowing my sister's (very old) Presto canner. I didn't have time to actually get anything canned, but I might play around with it over the winter to see if I can get the hang of it. I have jars and lids already, so it's just a matter of cooking up some sauce or getting a large amount of produce and having at it.

If you plan to can spaghetti sauce, just make sure you use a tested and approved recipe. Pressure canner or not, you can't just make up your own recipe.

I'm like Bumblebeez, I do freeze stuff in canning jars, and even old spaghetti sauce jars. I store them on the door of our upright freezer to prevent them getting knocked around and breaking. That's the big issue with them. You can put them in the micro, but be careful they could also break from thermal shock. The narrow neck is a problem! I just invested in a set of square plastic freezer containers for that reason, much easier to get out of the container during thawing . . . . but that isn't always an issue.

"If you plan to can spaghetti sauce, just make sure you use a tested and approved recipe. Pressure canner or not, you can't just make up your own recipe."I am confused. Why not?

As long as you leave it in there long enough at a high enough pressure, what would be the problem? Aren't most spaghetti sauces pretty much just tomatoes/sauce and assorted vegetables and herbs?

even if you pressure can you need to have correct head

space, acidity and proper pressure or food will not

be preserved properly and will go bad.

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 . . .