<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Shawn W:
Tony, have you ever tried freezing it? Maybe by the cup in a ziplock, remove it frozen then thaw? <HR></BLOCKQUOTE>
I have frozen pasta sauce many times with good results. As Konevik mentioned, the water does tend to seperate out a bit, but after putting in a pot, strirring and warming it up you'd never know the difference. Only reason I havn't canned sauce is cuz it never lasts that long aroung here, /infopop/emoticons/icon_smile.gif, and of course, freezing is more convenient.
As far as storage in the fridge, again, the high acidity of tomatoes and/or vinegar based sauces makes for an unfriendly place for most bacteria. If your just making a small batch for your freinds, it should be used up pretty fast anyways, but I would think that 1-2 months in the fridge wouldn't be unreasonable.
...Tony