No need to ever buy prepared jarred sauce again. Even if it's just basic tomatoes and spices - you can always thaw it and add other ingredients (ground beef, sausage, vegetables) later - the time-consuming work and pre-cooking will have already been done by the time it hits the freezer.
No need for a vacuum sealer - just put it in a gallon size Ziplock. REMEMBER! Freeze the sauce FLAT!! This will save on both freezer space (making the bags stackable) and thawing time by increasing the surface area.
Don't forget to also freeze some smaller amounts of sauce as well for things like calzones, homemade pizza, and sauce for dipping.
1 comment:
Good words.
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