Freezing Tomato Sauce - Container

Dee Randall said:

I watched "Everyday Italian" Giada making up tomato sauce and as I

recall,

Quoted message said:

scooping some up and putting it in a freezer bag. Not wanting to

store mine

Quoted message said:

this way, I am looking for alternatives.

I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a

bit of

Quoted message said:

it in a couple of days, but usually I have probably 8 cups left over

that

Quoted message said:

I'd like to freeze. I don't want to freeze it all in a

one-half-gallon Ball

Quoted message said:

jar as I don't want to have to use that much at one time when I thaw

it. I

Quoted message said:

would prefer to freeze it in 2 cup portions. Other than several

small Ball

Quoted message said:

jar portions and freezer bags, any other ideas?

Never ever freeze in glass jars.

I make many gallons of tomato sauce each year fom my own home growns.
I use the inexpensive plastic lidded containers, the type touted to be
reusable but a few times and then discarded... most of the major food
wrap companies have there own version but I have found that the generic
store brands cost less and are just as good. I buy the
square-ish/rectangular ones, they take less freezer space than rounds.
I buy mostly the pint sized ones as that is a good quantity for one
pound of pasta. When frozen it's a good idea to handle these
containers judiciously as that plastic becomes quite brittle when cold
and will break easily -- defrost at least partially before attempting
to remove lids. I find they clean up well in the dishwasher's top
rack. I get many uses from each container, when they break it is
almost always due to my being impatient to remove the lid. Do not
overfill, leave at least 3/8" head room.

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I watched "Everyday Italian" Giada making up tomato sauce and as I

recall,

Quoted message said:

scooping some up and putting it in a freezer bag. Not wanting to

store mine

Quoted message said:

this way, I am looking for alternatives.

I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a

bit of

Quoted message said:

it in a couple of days, but usually I have probably 8 cups left over

that

Quoted message said:

I'd like to freeze. I don't want to freeze it all in a

one-half-gallon Ball

Quoted message said:

jar as I don't want to have to use that much at one time when I thaw

it. I

Quoted message said:

would prefer to freeze it in 2 cup portions. Other than several

small Ball

Quoted message said:

jar portions and freezer bags, any other ideas?

Never ever freeze in glass jars.

I make many gallons of tomato sauce each year fom my own home growns.
I use the inexpensive plastic lidded containers, the type touted to be
reusable but a few times and then discarded... most of the major food
wrap companies have there own version but I have found that the generic
store brands cost less and are just as good. I buy the
square-ish/rectangular ones, they take less freezer space than rounds.
I buy mostly the pint sized ones as that is a good quantity for one
pound of pasta. When frozen it's a good idea to handle these
containers judiciously as that plastic becomes quite brittle when cold
and will break easily -- defrost at least partially before attempting
to remove lids. I find they clean up well in the dishwasher's top
rack. I get many uses from each container, when they break it is
almost always due to my being impatient to remove the lid. Do not
overfill, leave at least 3/8" head room.

Thanks for this information. I will be looking for these 'inexpensive
plastic lidded containers." I have not noticed these before, so thanks for
this good advice.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
news:[email hidden]...

Quoted message said:

I watched "Everyday Italian" Giada making up tomato sauce and as I recall,
scooping some up and putting it in a freezer bag. Not wanting to store mine
this way, I am looking for alternatives.

I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a bit
of it in a couple of days, but usually I have probably 8 cups left over
that I'd like to freeze. I don't want to freeze it all in a
one-half-gallon Ball jar as I don't want to have to use that much at one
time when I thaw it. I would prefer to freeze it in 2 cup portions.
Other than several small Ball jar portions and freezer bags, any other
ideas?

Thanks for your suggestions.
Dee

You can save the containers from many commercial products and re-use them
for freezing. For example, margarine and cream cheese tubs.

--
Peter Aitken

Remove the [censored] from my email address before using.

Dee Randall said:

I watched "Everyday Italian" Giada making up tomato sauce and as I recall,
scooping some up and putting it in a freezer bag. Not wanting to store mine
this way, I am looking for alternatives.

I make tomato sauce from a large can (6 lb. 7 oz) and use up quite a bit of
it in a couple of days, but usually I have probably 8 cups left over that
I'd like to freeze. I don't want to freeze it all in a one-half-gallon Ball
jar as I don't want to have to use that much at one time when I thaw it. I
would prefer to freeze it in 2 cup portions. Other than several small Ball
jar portions and freezer bags, any other ideas?

Thanks for your suggestions.
Dee

Tupperware square-rounds

look for them near the ziploc bags.
ZipLoc makes containers, so does "Gladware".
Also, Rubbermaid makes some disposable containers.

Not sure where you are, but Walmart carries them near the Rubbermaid
containers and plastic wraps and bags. The ones Sheldon refers to cost
about $2 for a package with 4-5 containers.

Also, there are containers available at most hardware stores, usually
near the canning jars, that are square in shape, they are usually known
as "Freezer containers".

Another thought is those 1lb containers you buy potato salad (or other
such items) from the supermarket in.

Although, I don't know what your aversion to freezer bags is.
They hold up fine, lie flat in the freezer, take up very little space,
are stackable and once frozen, can stand up right, thereby taking up
even less space. I have bags of homemade chicken stock in my freezer,
about 2 cups in each bag, taking up very little room. IT's a great
solution, as far as usage of space and they are not expensive, either.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

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Dee Randall wrote:
[snip]

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The main thing about freezer bags is that there is no Letter/Number
indication as to the type of plastics they are. Perhaps the Freezer
containers you mention have no code on them either; I'll give that a

look.

You're obviously more knowledgeable about plastic varieties than I am,
but in this case you're going to be putting in room temp, non-acidic
liquid, which will then freeze. Presumably you later thaw it or remove
it from the bag and thaw it. I don't see where there's an opportunity
for mischief from the plastic.

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By the way, how do you get the chicken stock in bags to lay (lie?)

flat,

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without freezing them straight up and how did they even out without

bulging?

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Gravity does it for you. Lay the bag on the shelf, and the bottom has
to be flat. Unless the bag is so full that it has to become a sphere,
the center part of the top surface has to end up flat, too. I use bags
for Chinese red-cooking (loo) sauce and it works fine.

-aem

Thanks.
When you lay the bag on the shelf, do you mean that the plastic bag is so
tightly closed/zipped that one drop doesn't drip out of the plastic bag?
I don't know if I could trust my trusty fingers to get it air tight on the
end. Do you worry about it leaking?
Dee

Dee Randall said:

When you lay the bag on the shelf, do you mean that the plastic bag is so
tightly closed/zipped that one drop doesn't drip out of the plastic bag?
I don't know if I could trust my trusty fingers to get it air tight on the
end. Do you worry about it leaking?

You use ziplock (term used generically) bags. They don't leak. If you
have trouble with regular ones, there are the new kind with the piece
you move across the opening. There are regular ziplock bags and freezer
ziplock bags, which are thicker. They come in pint, quart, and gallon sizes.

I frequently freeze a few lying flat then stand them up and "file" them
like books on a bookshelf in a different part of the freezer.

You've reminded me that I need to clean out the freezer between now and
Memorial Day. ;-)

Priscilla

Dee Randall said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

You've reminded me that I need to clean out the freezer between now and
Memorial Day. ;-)

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I must have sent you a message osmosis, because I dumped a lot out of mine
today. Sure feels good to get rid of it.

I may just bite the bullet and dump stuff into a can for garbage day...
or maybe cook up the freezer-burned meat for the feral cats I feed.
Yeah, that's the ticket!

Priscilla

Priscilla H. Ballou said:

Dee Randall said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

You've reminded me that I need to clean out the freezer between now and
Memorial Day. ;-)

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I must have sent you a message osmosis, because I dumped a lot out of mine
today. Sure feels good to get rid of it.

I may just bite the bullet and dump stuff into a can for garbage day...
or maybe cook up the freezer-burned meat for the feral cats I feed.
Yeah, that's the ticket!

Priscilla

I have a small flock of frozen chickens that seem to be breeding in the
bottom of my chest freezer. (Actually, it comes in kind of handy
sometimes...)

Bob

Since you're freezing it, you can use leftover food jars (jam jars,
peanut butter jars, etc.)
Priscilla

Freezing food in glass is very dangerous... if you're lucky when the
food expands the entire jar will burst, but often only a thin
inconspicuous sliver will get knapped off and no one will know until
there's oodles of blood in the toilet. And that's why so many food
products are no longer packaged in glass, especially typical help
yourself kid foods like peanut butter.

Sheldon said:

Since you're freezing it, you can use leftover food jars (jam jars,
peanut butter jars, etc.)
Priscilla

Freezing food in glass is very dangerous... if you're lucky when the
food expands the entire jar will burst, but often only a thin
inconspicuous sliver will get knapped off and no one will know until
there's oodles of blood in the toilet.

I nearly commented about the use of 'Ball Jars' from the original post but
figured someone would point it out. I would never store anything in glass
in the freezer.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Since you're freezing it, you can use leftover food jars (jam jars,
peanut butter jars, etc.)
Priscilla

Freezing food in glass is very dangerous... if you're lucky when the
food expands the entire jar will burst, but often only a thin
inconspicuous sliver will get knapped off and no one will know until
there's oodles of blood in the toilet.

I nearly commented about the use of 'Ball Jars' from the original post but
figured someone would point it out. I would never store anything in glass
in the freezer.

Thanks for pointing this out to me. I do occasionally put food in Ball Jars
when I know that I will be using the food within a week or 10 days, and not
leave too much time for the food to remain in the jar. However, I think the
suggestion about the sliver is enough for me to discontinue this practice.
Yikes! One could be hurt and also run up a lot of doctor bills while they
were trying to figure out just where this blood came from.
Dee

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Dee Randall said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> Sheldon wrote:
>> Since you're freezing it, you can use leftover food jars (jam jars,
>> peanut butter jars, etc.)
>> Priscilla
>>
>>
>> Freezing food in glass is very dangerous... if you're lucky when
>> the food expands the entire jar will burst, but often only a thin
>> inconspicuous sliver will get knapped off and no one will know
>> until there's oodles of blood in the toilet.
>
> I nearly commented about the use of 'Ball Jars' from the original
> post but figured someone would point it out. I would never store
> anything in glass in the freezer.
>

Thanks for pointing this out to me. I do occasionally put food in
Ball Jars when I know that I will be using the food within a week or
10 days, and not leave too much time for the food to remain in the
jar. However, I think the suggestion about the sliver is enough for
me to discontinue this practice. Yikes! One could be hurt and also
run up a lot of doctor bills while they were trying to figure out
just where this blood came from.
Dee

Professional kithens do not permit any glass whatsoever on the
premises... when you see restaurant kitchens on foodtv with glass
bowls, wine glasses, etc. that is NOT a professional kitchen and those
are NOT professional cooks. In many municipalities it's illegal to
have glass in commercial kitchens, and insurance companies won't write
their liaility policies, or will csncel when glass is discovered.

In the restaurants I worked in, of course there was glassware for water,
tea, wine, etc. But no glass in the kitchen except the drinking glasses
to
be run through the dishwasher in racks. Bar glasses were hand washed at
the
bar with rotating brushes.

I once witnessed a server scooping ice for a glass of tea WITH the glass,
not the metal scoop in the ice bin. She was nearly fired on the spot.
Can
you imagine if the glass had chipped or broken in the ice bin?! Eeek!

Jill

==================

In one of the restaurants I worked in the busboys were trying to be helpful
and did * exactly * that! We then had to scoop out most of the ice before
we could remove the ice bin container... then wash it out and pray that the
ice maker would make ice FAST!!

They were scooping two glasses at the same time and the glasses collided and
shattered. UGGHH!!

Cyndi

"Rick & Cyndi" <[email hidden]> wrote in message
news:TfbUd.61218$Dc.32091@trnddc06...

Quoted message said:

In one of the restaurants I worked in the busboys were trying to be
helpful and did * exactly * that! We then had to scoop out most of the
ice before we could remove the ice bin container... then wash it out and
pray that the ice maker would make ice FAST!!

They were scooping two glasses at the same time and the glasses collided
and shattered. UGGHH!!

(laughing) I was hanging out in our usual haunt when ... crash!!! SON OF A
[censored]! F*** Bad words were flung about like you don't wanna know.
Some glass object broke in the ice bin. I felt bad for the guys. Whatcha
gonna
do.

nancy (hates ice maker ice)

In article <[email hidden]>, "Dee Randall"

deedoveyatshenteldotnet said:

I would prefer to freeze it in 2 cup portions. Other than several
small Ball jar portions and freezer bags, any other ideas?

Quoted message said:

Thanks for your suggestions.
Dee

Color me curious: Why not freezer bags? Personally, I freeze stuff
like that in bags, sealed with my bag sealer. I like to freeze them
flat, then stand them upright like books.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Sheldon said:

Since you're freezing it, you can use leftover food jars (jam jars,
peanut butter jars, etc.)
Priscilla

Freezing food in glass is very dangerous... if you're lucky when the
food expands the entire jar will burst, but often only a thin
inconspicuous sliver will get knapped off

Leave an inch of headspace before you freeze it.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, zxcvbob

Quoted message said:

I have a small flock of frozen chickens that seem to be breeding in the
bottom of my chest freezer. (Actually, it comes in kind of handy
sometimes...)

Bob

Is that what "coldcock" means?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.