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

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.

"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

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.

> wrote in message
ups.com...
> 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.

Thanks, catmandy & Peter.
The main thing I have that kind of container from would probably be yogurt,
sour cream & ricotta. I note that on the bottom a couple of those items
show PP5 and HDPE 2. HDPE 2 is considered safe; I don't have information re
PP5. 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.

By the way, how do you get the chicken stock in bags to lay (lie?) flat,
without freezing them straight up and how did they even out without bulging?

Thanks again.
Dee


>

Dee Randall wrote:
[snip]
> 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.
>
> By the way, how do you get the chicken stock in bags to lay (lie?)
flat,
> without freezing them straight up and how did they even out without
bulging?
>
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

Dee Randall wrote:
>
> 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.

I usually find them next to the plastic wrap and trash bags in the
supermarket.

Priscilla

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>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 crap from my email address before using.

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

That's okay for the occasional odd ball item but for bulk freezing it's
best to have containers that are more space saving... round and/or odd
ball mismatches waste a lot of valuable freezer space. And I don't
like using zip-locs for freezing liquids, especially tomato sauce...
one leaker and what a disasterous mess.

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?
>
> Thanks for your suggestions.
> Dee
>
>

Tupperware square-rounds

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?

Since you're freezing it, you can use leftover food jars (jam jars,
peanut butter jars, etc.) Or Tupperware. I often freeze liquids in
freezer bags.

Priscilla

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 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.

Jill

"jmcquown" > wrote in message
. ..
> 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
>

Dee Randall wrote:
> "jmcquown" > wrote in message
> . ..
> > 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 home kitchens it would be practically impossible to eleminate all
glass so check all glassware for chips often, discard all chipped
glassware. Check all food jars as well, jams, mayo, pickles, etc.

In article .com>,
"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

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 >, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

> 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
>
>
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.