Alternative to canning: just freeze the sauce (no need to boil etc.) in one or two cup portions…either in glass or even in freezer grade new plastic zipper closing bags…the bags can be frozen flat…so about an inch thick! These thaw in just minutes at room temp…or faster if partially submerged in shallow bowl of hot tap water…I like this because I don’t use microwaves at home…and it’s quick and very convenient. Goldie Caughlan
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