pasta sauce in jars

[vicki]

I've made some jars of pasta sauce from roasted toms, peppers, onions, garlic, and courgettes. Was going to store it in jars but I'm worried about it going off. Can I freeze glass jars or will they crack do you think? If not, how can I make sure my sauce doesn't go manky?!

[Lesley Jay]

I knew I had read it somewhere. Take a look in Season To Taste. The thread Freezing Tomatoes, reply #5 by Slug. Just what you want.

[vicki]

thank you LJ - I thought I'd read it somewhere too but I just could just NOT find it!! I thought I must have dreamt it!

[dexterdoglancashire]

didnt think you could freeze glass containers? I usually use the sealable plastic bags or tin trays with lids (like take aways). dexterdog

[FoxHillGardener]

Can you not freeze them with the lids off to allow the sauce to expand then put lids on when frozen? Assuming that they're not so full that sauce icebergs erupt out of the jars

[Shortie]

When I make pasta sauce I freeze mine into bags and put them in my freezer instead

[Slug]

As long as you don't put the lid on tight, you won't have a problem with cracking. You'll only crack the glass if you don't give the liquid room to expand.

I always make sure I don't fill the sauce all the way to the top, then you leave a bit of space for expansion. I put the lid on once the sauce has frozen.

When you defrost, it doesn't matter if the lid is on or off - the only critial time is during freezing.

Enjoy...

[vicki]

thanks - all frozen now! I have things frozen in bags, and foil containers as well, but had spare jars so thought they might as well be put to good use!

I did what Slug said and didn't put the lid on till the sauce was frozen and it was fine!

[voodoo veg]

Could you do the thing people do with jam etc. to sterilize it...ie. put the sealed jars into a pan of water and boil them?????? Then you wouldn't have to freeze them at all????

If I am wrong please someone say so!!! I think it might be too late for the stuff you have already made as you put the hot product into hot sterilized jars, put the lid on then boil for so long.

[Birdie Wife]

It is possible to sterilize the jars but if there is any air at the top when you bottle the sauce, there's still a good chance of mould developing. With jam, you put a wax cover over the top of the jam and then a lid so the air isn't so much in direct contact with the jam. In theory you could also do this with jars of pasta sauce.

However, jam doesn't have so much of a tendency to go off anyway - you can keep an opened jar for a few weeks without mould developing, whereas the guidance on jars of ready sauces always says 'once opened keep refridgerated and use within three days'. Pasta sauce doesn't have the same keeping propoerties. That's because jam has a lot of sugar in it, which acts as a preservative in the same way salt does. If you had a way of vacuum sealing the jars you could go down this route, otherwise freezing is still your best bet.

[bramble]

I use a babys steralizing kit and put the jam jars into it and it does them fine.

[dexterdoglancashire]

I've heard that you can sterilize jars by heating them up in the oven. If you want me to check for how long and at what temp, will do so. dexterdog

[blackkitty]

Jam is actually preserved by the high sugar content which makes the moisture 'unavailable' to bacteria and moulds which need moisture to grow. vinegar for pickling works in a similar way. Tomato sauces unfortunately don't contain enough sugar, salt or vinegar to preserve them. You can bottle them by heating in a boiler or oven for a certain time and them sealing. the heat kills all micro organisms and the seal prevents re-invection. It is important that you follow instructions to the letter though as if you get it wrong the food will spoil or could get contaminated with real nasties. These days its often easier to simply freeze tomato type sauces.

[eskymo]

I sterelise the jars I use for jam by soaking them in boiling water and then put them in a cold oven and turn it on to the lowest temperature. By the time I've finsihed making the jam they're dry and hot and sterelised.