Re: [CH] Freezing Green Chile Sauce
Jonathan T. Smillie (jsmillie@tickets.com)
Sat, 14 Aug 1999 14:17:44 -0500
At 01:10 PM 8/14/99 -0500, Tom Cuneo wrote:
>I'm getting ready to make some green chile sauce to freeze ,
>
>I was wondering if I would be able to simply after cooking it to temp and
>placing it glass containers just be able to freeze like that in the jars,
As a couple of folks have already mentioned, doing this could be dangerous,
as water-based substances expand when frozen; if the jars are full before
being frozen, the expansion could cause the jars to explode or crack.
One solution I use when preserving pesto is to put it in ice-cube trays,
which are then covered with plastic wrap and frozen. Once frozen, the cubes
can be popped out, transferred to freezer bags, then used in appropriate
quantities without having to defrost a whole bagful.
Hope this helps,
Jonathan