Dee Randall wrote:
> 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?
>
> 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.