"Sheldon" > wrote in message
oups.com...
>
> 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.
>
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