Can I freeze a jar of sauce? (9 steps)

In this blog post, we will answer the following question: Can I freeze a jar of sauce? We will teach you how to do it in just 9 steps and offer alternatives to conserving sauce.

Can I freeze a jar of sauce?

Yes, you can freeze a jar of sauce and we’ll explain how to do it step by step:

  1. Choose the correct type of glass jar. Ideally, you should use the jars designed especially for canning. The wide-mouthed ones are the best.
  1. Use the lids corresponding to the glass jar you are using. These often come in two parts, the cap and the thread (they also come as a single cap), and are specially made to expand or contract depending on environmental conditions. They also close hermetically, which will protect the food from the damage that the cold can cause.
  1. Wash and dry the glass jar very well before filling it.
  1. Don’t fill it to the brim. Leave a space of 1.25 cm for fruits and vegetables that do not contain added liquid or sugar.
  1. For sauces, soups, and other types of liquid foods, leave 1.25 cm when you use a half-liter jar and leave 2.5 cm. for 1-liter jars.
  1. It is essential to leave this space, as it allows the food to expand when frozen and prevents the jar from breaking and the food from pressing on the lid.
  1. Stir the contents of the glass jar using a spoon or spatula before sealing it. This will release air bubbles and help reduce the expansion of the food.
  1. Clean the mouth of the jar. Any remaining food left in it can prevent proper sealing.
  1. Place the lid on the jar and then seal it with the screw. Tilt the jar slightly to make sure it is tightly closed and that the food doesn’t spill.

Other FAQs about Sauces which you may be interested in.

Can sauces go out of date?

Does sauce thicken with the lid on or off? 

Does oregano go in spaghetti sauce?

Bonus tips for freezing food in glass jars

Broad beans, beans, peas, peas, legumes in general – Freezing these plant proteins is simple and a great solution. To freeze it, the wide-mouth and rather elongated jars are good; we must leave at least 4 cm without completing. 

In general, the liquid expands after freezing, so it is essential to leave extra space so that the glass does not break under pressure. This same tip is useful for sauces, fruit pulps, and many other liquids.

Fruits – Frozen fruits are practical and a great option to have fruit all year round and to be able to make delicious ice creams in summer. Ideally, you should freeze ripe fruits. Fruits such as bananas or tangerines, you have to peel them first. I generally wash all of them, peel them and cut them, then freeze them in jars without the lid.

Tomatoes – To freeze the tomatoes, it is best to dehydrate them in an oven over low heat, put the sliced tomatoes, and then place in the jar to leave some space and freeze.

Stems and plant remain – I keep a lot of things that others throw away, such as the remains of the quince that I then use to give pectin to jams, chard stalks, celery leaves, and things, so I use to make broths, this kind of thing I put in jars and I keep them without a lid.

Broths and other liquids – As with other liquids, we just have to leave room for them to expand without breaking the glass. Another important thing is to store in portions, remember that once defrosted we cannot refreeze it, and if something is very liquid as a broth or tomato sauce, we must leave at least 5 or 6 cm without completing or even a little more if the bottle is not very wide.

3 ways of conserving sauce

To conserve, we have 3 ways:

Freezing, in zip bags, tuppers or jars, always after it has cooled completely, in this way you can keep for a year. To defrost, put the container in the fridge the night before, in this way, both the freezing chain and the defrosting chain will be respected.

The upside-down cooling, simply put the sauce in glass jars, filling to the top completely, tightly screwing the lid, and let them cool upside down.

A water bath, fill the glass jars and cover them tightly, put them in a pot or saucepan, fill with water up to the edge of the jars (just before the lid), and cook over low heat for about 40 minutes. It will last about 10-12 months, as long as the vacuum is well done, you will have to hear a “pop” towards the end of these 40 minutes.

The bottom line

In this blog post, we answered the following question: Can I freeze a jar of sauce? We taught you how to do it in just 9 steps and offer alternatives to conserving sauce. 

Freezing a jar of sauce is not only easy to do but also advisable. Make sure you follow our tips for freezing a glass jar of sauce so that it doesn’t “pop” and that the sauce is kept cool until you will need it for one of your dishes.

If you have any questions or comments on the content, please let us know!