Freezing BBQ Sauce

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larry_stewart

Master Chef
Joined
Dec 25, 2006
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I ordered something a few weeks ago which came with way more BBQ sauce than I can/ will use. I dont want to throw it away so I was wondering if its can be frozen/ thawed successfully without affecting taste and consistency? Unless there is a hard no, Ill probably give it a go anyway, as I have no plans on using it in the near future.
 
I don’t know but it’s something that I would freeze.

The texture of some commercial products might change if they contain some sort of starch thickener.

It doesn’t cost anything to experiment, go for it!
 
Have you heard of freeze-drying? Freezing can draw water out of some things. You probably know that. Like bread. My guess is that a liquid like BBQ sauce would not be a problem.

The important thing is to be careful with glass. Glass can burst. Definitely do not fill any container all the way, leave room for expansion.
 
Hello Sam, welcome to DC.
By freeze-drying are you referring to freezer burn? or commercial freeze-dried. There is a difference.
Absolutely right about the glass cracking if it can't hold the contents while the expand.
Larry, I think even plastic containers have their limit. Hope there is enough head-room.
 
Hello Sam, welcome to DC.
By freeze-drying are you referring to freezer burn? or commercial freeze-dried. There is a difference.
Absolutely right about the glass cracking if it can't hold the contents while the expand.
Larry, I think even plastic containers have their limit. Hope there is enough head-room.
I am far from an expert, but I really doubt I meant freezer burn. When I search for articles on each of them or "freeze-drying versus freezer burn" it is difficult to understand what the differences are.
 
Update, I did freeze it ( in the plastic container it came in) and have since defrosted it and used it. It was fine. No taste or consistency changes. Thanks for everyones input.
 
That's great Larry, happy it worked for you. No separating of ingredients in sauce?

Hey Sam, I looked up freeze drying at home. Which I did not know could be done (at home). Very interesting. I rather think the draw back, or at least it would be for me, is that the intention of most of my frozen food is to use it within 3 months or so. For 'freeze drying' the intention is a lot longer and takes about 2 to 3 weeks drying in the freezer before packaging. Plus more stuff to do.
Freezer burn, on the other hand, IMHO, is when just the moisture of the outside edges of something, most often meat, has evaporated. In my experience that dried portion often takes on unwanted flavours, from somewhere LOL. Still OK to eat but not necessarily nice.
So Thanks Sam, would never have guessed one could do that at home.
 
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