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Pasta sauce & soups (etc): what's best, canning or freezing?
Steve-o
Posts: 4,487 Forumite
What's best for storing pasta sauces, soups, and the like: home 'canning', or freezing? I'm thinking about both taste, and texture.
Although home 'canned' sauces are faster to use, I'm assuming frozen ones can be melted fairly quickly in a saucepan?
Although home 'canned' sauces are faster to use, I'm assuming frozen ones can be melted fairly quickly in a saucepan?
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I freeze mine and haven't had any problems with taste/texture. Not sure on the defrosting I normally just leave the tub out overnight and it's done the next day.Credit Card: £796 Left/£900 October 2011 :eek:Store Card: £100 October 2011
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