katethegreat
- 6
I was thinking with the price of the pantry sauces, I don't want to use them up too quickly, and I certainly don't want to throw any out because they've expired. Wouldn't it be handy to freeze small portions to be thawed out for sampling at shows and vendor events? I emailed the test kitchens about this and they said they don't recommend freezing as it's not part of their testing process and therefore they can't say for sure that the flavor and texture wouldn't be affected. I'm going to try it and see what happens, but has anybody already gone down this road and with what results? Thanks!