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1

Athanasius is correct that any comment you'll get here is anecdotal at best - so here's my anecdote. We do exactly this regularly (we make a batch of Marinara, put it in a mason/bell jar with a standard canning lid directly from the stove, let cool, then put in the refrigerator or freezer). We don't get much more than a week, maybe 2 at most, before mold ...


11

Anyone here who gives you an estimate beyond what a typical (non-canned) refrigerated sauce would last is just going to be speculating. The thing about canning recipes from reputable sources is that they are tested scientifically. They often run hundreds of trials with testers for a particular recipe, then test each for bacterial growth, etc., before ...


24

As you state, you have not followed any canning procedures, so you don't get any more storage time than the standard recommendation. Glass vs plastic doesn't matter. So, I would just recommend freezing. Tomatoes, and tomato based sauces for that matter, freeze nicely. If you use freezer, zip-style bags, you can freeze them flat. They will then thaw ...


7

Methods, from best to worst (assuming the bread is in a sealed plastic bag): Freezing Room temperature Refrigerating According to the FAQs for Dave's Killer Bread, which does not use preservatives: Q: How should I store my bread? A: The best way to store your bread is on your counter or in a bread box at room temperature. Take care to keep your ...


-2

if it's not bad, it's still good...unless you have it tightly wrapped, turkey meat will dry out before any deterioration will take hold...i've used turkey that's been on the bone in the fridge lightly covered for up to 2 months (you may have to heat it with a few drops of water) on the other hand, if you wrap it in plastic & seal out the air, the ...


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