Hey, Yall!

Being as I take after Double Lazy, I would prefer to make my sauce up in bigger batches. Other than cost, which is proportionate, it doesn't take any more effort to make up a gallon or two of Q'sauce than it does to make up the three or four cups that most recipes seem designed for.

Having said that, without going to the trouble of canning pints and quarts, which I have done in the past, has anyone frozen their sauce for any length of time? I have a half dozen jars in the deep freeze now (frozen and then vacuum sealed). Plan on taking one out every couple of months to see how they do, but was wondering about other folks experiences.

Hey,Cog.....That works for me, although I find mine are better if I reheat and adjust the seasonings before serving....If you use bell peppers in sauces, I sometimes get an off taste after freezing....Hope this helps.

Thanks, Tom.

As I saw that remark about the bell peppers I thought "I've heard that before!" Crap! The sauce I put up has a ton in it! Oh well, we shall see. The original sauce was very good (but still not THE sauce . . . the search continues!) so maybe I'll get away with it . . . we'll see in a month or so.

Not to rain on your parade, Boys, about bell peppers frozen. But! There shouldn't be an off taste from them...must be something else. Bell peppers are the only vegie you can successfully freeze without any prep, except maybe slicing or dicing. They come out just as if they were never frozen.