How to preserve my homemade sauces?

So the particular sauce in question is a taco sauce - so it's tomato based...I assume I could can it, but what I want to know is if that is my only option...i.e. I don't really make that much of it (about enough to fill a salad dressing bottle) but because I only cook for 1 it will take me forever to use it...so I don't have so much extra that canning makes sense - I just basically want to add some shelf life to it (I store it in the fridge now for about a week - but longer would be much better) - what options are there...any chemical or natural preservatives I can add to it yet keep it healthy-ish?

Recipe for reference below:

● 1 (8 ounce) can tomato sauce

● 1/3 cup water

● 1/4 tsp. chili powder

● 1 1/2 tsp. cumin

● 1 1/2 tsp. instant minced onion

● 1 tbsp. white vinegar

● 1/2 tsp. garlic powder

● 1/2 tsp. garlic salt

● 1/4 tsp. paprika

● 1/4 tsp. sugar

● 1/4 tsp. cayenne pepper

Cooked in a pan for 15 mins. at low temp. then allowed to cool before going in a bottle and the fridge.

Comments

  • This could be frozen.

    Freeze in small portions, like an ice cube tray and when frozen pop out and store in a zip top bag. When you want some take out a few cubes and thaw to use or if you are adding to a cooked dish toss in frozen.

  • Preserving Sauces

  • Use a glass jar suitably sized for your sauce and make sure it is clean and ready to use. Put the glass jar in the oven at around temperature 200C/400F, but not the lid. When your sauce is finished, take the jar out of the oven hot, then put the sauce in the jar immediately and put the lid on. Leave the jar to cool and you will find that the vacuum button on top is pressed down meaning the jar is sealed and contains compressed air. This should work and preserve your food just as if you have bought it in a supermarket.

  • Consider spraying a sealable plastic container with vegetable spray then filling with sauce leaving an inch from the rim. Pour olive oil over the top of the sauce to completely cover the sauce from air. put the lid on and freeze. I have used this method and have been able to defrost undamaged sauce for up to 6 months. I haven't yet kept anything over that period yet. The oil provides a barrier to the air and any frost that may want to form on the sauce. Just make sure the sauce is cooled before packing and pour off the oil after defrosting. Also put a tape label with the date and the contents on it.

  • When the sauce is ready, put into sterilised jar or bottle, close well and then stand in a pan of water up to its neck. ( place a thick cloth below the bottle or jar to prevent damage from heat ) Bring slowly to the boil and simmer for approx 30 mins, top up if necessary. Switch off heat and leave till next day. You have now sterilised your sauce and you have a shelf life of approx 6 months with no problems.

    The only other way is to up the vinegar and sugar content x 4 and bottle while boiling into serilised jars. seal and then store in a cool dark place. I'd say 3 months tops.

  • I dont know anything about canning, but I was able to find a website that gives you a plethora of information on how to can and preserve your sauces. See the link below...

  • Since you bring it to a simmer & tomato is acidic,

    you're relatively safe; just use a sterile container.

    For a small quantity, zip-loc baggies are good.

    Obviously, you'll need to cool it somewhat.

  • Try canning in the smallest jelly jars or freeze it in the size container that would work.

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