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.
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