What's the absolute max you'd keep these home made sauces in the
fridge? Commercial tomato paste seems really volatile 'round my house,
developing visible mould within a week. But some of my marinara sauces
still look and smell okay after a couple of weeks. Would you trust
'em? Would reheating to a simmer be any kind of insurance?

tks

In article
>,
stark > wrote:

> What's the absolute max you'd keep these home made sauces in the
> fridge?

Until they grow fur.

> Commercial tomato paste seems really volatile 'round my house,
> developing visible mould within a week. But some of my marinara sauces
> still look and smell okay after a couple of weeks. Would you trust
> 'em?

Yes.

> Would reheating to a simmer be any kind of insurance?

Simmer it for 10 minutes.

If you froze the leftover sauce after the first meal, you wouldn't have
to worry about it. "-) (And if you freeze it in a freezer bag, flat,
it will thaw quickly if you put the sealed bag in warm water.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

On Mar 27, 8:17*am, stark > wrote:
> What's the absolute max you'd keep these home made sauces in the
> fridge? Commercial tomato paste seems really volatile 'round my house,
> developing visible mould within a week. But some of my marinara sauces
> still look and smell okay after a couple of weeks. Would you trust
> 'em? Would reheating to a simmer be any kind of insurance?
>
> tks

I'd probably trust it if I first gave it a good smell test, then taste
test.

If it had no meat in it, there's much less to spoil.

Simmer away!

Kris

On Mar 27, 9:56*am, Melba's Jammin' >
wrote:
> In article
> >,
>
> *stark > wrote:
> > What's the absolute max you'd keep these home made sauces in the
> > fridge?
>
> Until they grow fur.
>
> > Commercial tomato paste seems really volatile 'round my house,
> > developing visible mould within a week. But some of my marinara sauces
> > still look and smell okay after a couple of weeks. Would you trust
> > 'em?
>
> Yes.
>
> > Would reheating to a simmer be any kind of insurance?
>
> Simmer it for 10 minutes.
>
> If you froze the leftover sauce after the first meal, you wouldn't have
> to worry about it. *"-) * (And if you freeze it in a freezer bag, flat,
> it will thaw quickly if you put the sealed bag in warm water.

Or, you could just break it up and heat it in a pan on the stove,
which is what I do (with my frozen homemade red sauce).
I find I can get more of the sauce out of the bag if I don't
defrost in the bag.

Cindy Hamilton

"stark" > wrote in message
...
> What's the absolute max you'd keep these home made sauces in the
> fridge? Commercial tomato paste seems really volatile 'round my house,
> developing visible mould within a week. But some of my marinara sauces
> still look and smell okay after a couple of weeks. Would you trust
> 'em?
>
>Would reheating to a simmer be any kind of insurance?
>
>
Simmering for a half hour every day would make it the proverbial soup pot...
it could last forever.

On Mar 27, 7:47*pm, "brooklyn1" > wrote:
> "stark" > wrote in message
>
> ...> What's the absolute max you'd keep these home made sauces in the
> > fridge? Commercial tomato paste seems really volatile 'round my house,
> > developing visible mould within a week. But some of my marinara sauces
> > still look and smell okay after a couple of weeks. Would you trust
> > 'em?
>
> >Would reheating to a simmer be any kind of insurance?
>
> Simmering for a half hour every day would make it the proverbial soup pot....
> it could last forever.

Thanks all. I'm currently reading Freezing and Simmering for Dummies.

"stark" > wrote in message
...
> What's the absolute max you'd keep these home made sauces in the
> fridge? Commercial tomato paste seems really volatile 'round my house,
> developing visible mould within a week. But some of my marinara sauces
> still look and smell okay after a couple of weeks. Would you trust
> 'em? Would reheating to a simmer be any kind of insurance?
>
> tks

Depends on your personality, I guess. For me, I know that stuff begins to
either lose flavor or pick up undesirable flavors after a while in the
fridge. I know that I would be tasting and sniffing every mouthful of
something that I made with a sauce that old. I wouldn't enjoy the meal and
I would throw it away mostly uneaten because I would worry about making
myself or someone else sick or worse. Then I would have wasted the
additional ingredients that I used with the suspect sauce. It ain't worth
it to me. Freeze it right away after dinner if you aren't going to use it
within next 2 days or throw it out.
Janet

"Janet Bostwick" > wrote in message
...
>
> "stark" > wrote in message
> ...
>> What's the absolute max you'd keep these home made sauces in the
>> fridge? Commercial tomato paste seems really volatile 'round my house,
>> developing visible mould within a week. But some of my marinara sauces
>> still look and smell okay after a couple of weeks. Would you trust
>> 'em? Would reheating to a simmer be any kind of insurance?
>>
>> tks
>
> Depends on your personality, I guess. For me, I know that stuff begins to
> either lose flavor or pick up undesirable flavors after a while in the
> fridge.

How long is "a while"? If your food is losing flavor or picking up
undesireable flavors after a couple three days in the fridge then it's not
properly contained.


> I know that I would be tasting and sniffing every mouthful of something
> that I made with a sauce that old. I wouldn't enjoy the meal and I would
> throw it away mostly uneaten because I would worry about making myself or
> someone else sick or worse. Then I would have wasted the additional
> ingredients that I used with the suspect sauce. It ain't worth it to me.

You can call it "personality", that's an acceptible synonym for "paranoia".
If tomato sauce is placed into an air tight non metalic container and one
adheres to good personal hygiene, then a properly cooked tomato sauce can be
kept in the fridge for a full week, perhaps longer.

> Freeze it right away after dinner if you aren't going to use it within
> next 2 days or throw it out.
> Janet
>
Two days... see, there's your paranoia, and/or you admit you're a slob.

I'm going to cook beef stew today and will reheat the entire potful each day
for dinner... after three days in the fridge it's just getting good.... I'll
still have like four more servings left but the only reason I'll be freezing
those portions in pint containers is because by then I'll have tired of
eating beef stew and will want to move on to something else... and I'll
still have enough stew to save me from having to cook four more meals. And
left over beef stew is easy to change up, eat on those days you have left
over pasta, rice, or egg noodles.

If you simmer a soup, a stew, a tomato sauce every day and it's kept
properly enclosed in the fridge between simmerings, and one practices good
personal hygiene, it will not only remain safe *forever*, it will get better
and better.

"brooklyn1" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> "stark" > wrote in message
>> ...
>>> What's the absolute max you'd keep these home made sauces in the
>>> fridge? Commercial tomato paste seems really volatile 'round my house,
>>> developing visible mould within a week. But some of my marinara sauces
>>> still look and smell okay after a couple of weeks. Would you trust
>>> 'em? Would reheating to a simmer be any kind of insurance?
>>>
>>> tks
>>
>> Depends on your personality, I guess. For me, I know that stuff begins
>> to either lose flavor or pick up undesirable flavors after a while in the
>> fridge.
>
> How long is "a while"? If your food is losing flavor or picking up
> undesireable flavors after a couple three days in the fridge then it's not
> properly contained.
>
>
>> I know that I would be tasting and sniffing every mouthful of something
>> that I made with a sauce that old. I wouldn't enjoy the meal and I would
>> throw it away mostly uneaten because I would worry about making myself or
>> someone else sick or worse. Then I would have wasted the additional
>> ingredients that I used with the suspect sauce. It ain't worth it to me.
>
> You can call it "personality", that's an acceptible synonym for
> "paranoia". If tomato sauce is placed into an air tight non metalic
> container and one adheres to good personal hygiene, then a properly cooked
> tomato sauce can be kept in the fridge for a full week, perhaps longer.
>
>> Freeze it right away after dinner if you aren't going to use it within
>> next 2 days or throw it out.
>> Janet
>>
> Two days... see, there's your paranoia, and/or you admit you're a slob.
>
> I'm going to cook beef stew today and will reheat the entire potful each
> day for dinner... after three days in the fridge it's just getting
> good.... I'll still have like four more servings left but the only reason
> I'll be freezing those portions in pint containers is because by then I'll
> have tired of eating beef stew and will want to move on to something
> else... and I'll still have enough stew to save me from having to cook
> four more meals. And left over beef stew is easy to change up, eat on
> those days you have left over pasta, rice, or egg noodles.
>
> If you simmer a soup, a stew, a tomato sauce every day and it's kept
> properly enclosed in the fridge between simmerings, and one practices good
> personal hygiene, it will not only remain safe *forever*, it will get
> better and better.
>
Undoubtedly my paranoia. Also, I don't like the texture of something that
has been reheated in entirety three or four times. And to me there is a
re-heated cooked meat flavor that I can't get past. 2nd day turkey gets
dropped quickly into hot gravy to briefly warm it. I can't stand the flavor
of re-heated meat. I'll eat meat cold from the fridge rather than re-heat
it.
Janet