fermenting Storing sauces/purees/mashes long term

[SadisticPeppers]

Question... Now that I have space to grow more peppers, that necessarily means eventually, I'll have to find a way to store any sauce/mash/puree I make long term. I've found some large air-tight containers that should fit a couple gallons apiece. That being said, will storing them in a chest freezer present any kind of a problem? I'm thinking of buying a nice-sized one to put in the garage for long-term storage.

 

[RocketMan]

When I'm short on Woozie's I quick chill the sauce to get the temperature down then pour it into a gallon size Ziplock Zipper bag and freeze it. When ready to bottle just thaw out and put into a pot bring to at least 195 dF for 20 minutes then bottle as usual. I'd think you'll be fine. I'd put a Freezer thermometer in there just to verify that it's below 0 dF. I'd also run it by Ann, salsalady, she really knows her stuff for sauces. 

 

[SadisticPeppers]

Good deal, thanks, RocketMan!

 

[salsalady]

+1 to what ^^^ said- 
 
Make sure the sauce is COLD before putting into larger containers and then into the freezer.
 
 
 
to further explain for others- quick chill means getting the heated sauce to below 40F in less than 4 hours.  Most easily accomplished by putting in flat pans (2" or less) or chilling the pot in an ice water bath. 
 
When using zipper bags of any size in the freezer, I like to freeze them flat.  Sometimes I want to break off a bit of the frozen (whatever) and keep the rest frozen. It also speeds defrost time. 
 
Good to hear your grow is going well, elcap.  Hw to store excess pods is a good dilemma to have. 

 

[SadisticPeppers]

Definitely is And thanks a bunch for the advice, salsalady
 
The containers I have have flat tops and bottoms, so it won't be awkward storing them in the freezer. And they can store a hair over 2 gallons apiece, so between them and the size of chest freezers, I'm looking at, I should be looking at quite a bit.
 
Oh yes, and when I need to unfreeze, I do have a method for thawing out other stuff, in which I'll transfer it from the freezer to the fridge the night before, and letting it thaw out slowly.