What’s The Best Way To Freeze Sauces Or Broths?

“Hi there! So I’ve been making large batches of marinara sauce and chicken broth recently because, you know, it’s nice to have them handy during the week for quick dinners. But now I’m running out of room in my fridge and need to freeze them. What’s the best way to freeze sauces or broths without making a mess or having them get freezer burn? Also, I wonder if there’s a way to freeze them in portions so I don’t have to thaw an entire batch just for one or two servings. Any suggestions would be appreciated!” Thanks, Laura, Seattle, USA.

What’s The Best Way To Freeze Sauces Or Broths?

Laura, I feel you! I’ve been in the same boat—especially when you just want a cup of broth or a scoop of sauce and you have to defrost a whole block of frozen goodness. Fortunately, there are solutions to help make things easier and keep your sauces and broths tasting fresh, no matter how long they’re in the freezer. Let’s break down the best techniques, tricks, and troubleshooting tips to make sure your sauces and broths freeze well, stay delicious, and are easy to use in portions. Buckle up, this is gonna make your batch cooking life much simpler!

Why Freezing Sauces and Broths is So Handy

First off, let’s talk about why freezing these liquid gold foods is such a lifesaver. Whether it’s savory broth or that marinara sauce you love, freezing lets you preserve all that flavor without worrying about it spoiling in a couple of days. Plus, having a stash of homemade sauces and broths means you can whip up quick meals without starting everything from scratch. I can’t tell you how many times frozen broth has saved me on a cold winter day here in Utah!

Freezing makes life more convenient while still allowing you to stick to homemade, even when time is tight. Whether you’re making soups, stews, pasta or casseroles, having ready-made sauces and broth in the freezer means fewer steps on a busy weeknight.

Prepping Your Sauces and Broths for Freezing

Before you even think about the freezer, you’ve got to do a little prep work—nothing too taxing, I promise! You want to start with proper cooling. This is really important to avoid condensation during freezing, which leads to ice crystals and, eventually, freezer burn. It can also throw the texture off when you thaw it out later.

Here’s a quick tip: If you’re freezing broth or sauce hot off the stove, let it cool first. You can speed it up by placing the pot in a sink of cold water, stirring occasionally. Once your sauce or broth is cool or at least room temperature, it’s game on!

Choosing the Right Containers

Now, here’s where things get interesting—picking the best containers for freezing. A lot of us wonder whether zip-top bags, glass jars, or plastic containers work best. Spoiler alert: it depends on how you like to store and portion your frozen goods. Let’s break down the pros and cons quickly:

Plastic Containers (Freezer-Safe)

• Pros: Sturdy, stackable, and you don’t have to worry about them cracking.
• Cons: They can take up a lot of space in the freezer, and air pockets can sneak in, leading to freezer burn.

I use freezer-safe plastic containers mainly when I’m freezing large amounts. For instance, if I’m freezing a whole quart of broth, this works best. Just make sure you leave a bit of room at the top (about an inch or so) because liquid expands as it freezes. Hey, I learned this the hard way on more than one occasion—nobody likes cleaning a broth explosion from the freezer walls!

Freezer Bags (Don’t Forget To Label!)

• Pros: Super space-efficient because you can lay them flat. These are some of my personal favorites for sauces.
• Cons: Can be tricky to fill without making a mess (I’ll share my trick below to avoid spills!). Also, stacking makes them a bit more delicate, but they’re still a killer option for space-saving.

If you’re freezing sauce or broth in these bags, it’s so helpful to use a cup or small bowl to help hold the bag upright while you pour it in. I promise, this one tiny step potentially saves a whole lot of frustration! I’ll often portion my sauces into 1- or 2-cup servings before freezing. That way, I can just grab what I need.

One of my favorite tips is to lay the sauce or broth flat in the freezer while it freezes. Once it’s solid, you can stand them up like little books—makes them so easy to organize and find. These flat packs also thaw quickly since they’re thinner.

Glas Jars (Only for Freezer-Safe Ones!)

• Pros: More eco-friendly and free from plastic if that’s important to you. Plus, they look nice!
• Cons: They can be fragile—frozen glass can crack if you’re not careful.

If using glass, opt for jars that are purposely made for freezing. Mason jars with straight sides (no curves at the neck) are your best bet because they reduce the chance of cracking. Like with plastic containers, make sure you’re allowing for expansion when freezing liquids—leave at least one inch of space at the top.

Portion Control Made Simple

When it comes to sauces and broths, being able to freeze them in small portions is a game-changer. That said, if you want even more precise portions (say, for a recipe that only calls for half a cup of broth), here are some ideas to portion and freeze small amounts:

Ice Cube Trays or Silicone Molds

• Freeze broth or sauce in standard ice cube trays or silicone molds—just pop them out when they’re frozen and store the cubes in a freezer-safe bag or container.
• Ice cubes are typically about 2 tablespoons, so it’s easy to measure from there (for recipes that call for smaller amounts).
• Silicone molds can work great for bigger portions (like 1/2 or 1-cup servings).

I’ve done this often with leftover gravy, third-day soup (you know the ones!), or even that last cup of spaghetti sauce. These little cubes are a lifesaver for quickly thawing individual portions without having to tackle a frozen block of broth.

Muffin Tins

I’m not saying muffin tins are only good for baking! I’ve used them as little portion-freezers a ton. Same idea as the ice cube tray, but muffin tin cups are generally larger, holding about half a cup or so. Works perfectly for stews and sauces like a leftover pot roast gravy, where a single-serving portion might just be what you want for later.

Thawing Tips to Avoid Disaster

Ok Laura, let’s talk about getting those frozen beauties out and back into a liquid state without them turning into a watery mess. Whether you’re working with soup or bright tomato sauce, there are different ways to properly thaw them so they retain their taste and texture.

Refrigerator Thawing

If you have time, thawing sauces or broths in the refrigerator is the safest choice. Just transfer them from the freezer to the fridge the day (or night) before you plan to use them. It’s slower, but it protects the structure of the sauce or broth much better than faster defrosting options.

This has been my go-to when I’m thinking ahead for meal prep.

Water-Bath Thawing

When you’re not as planful (like me many times!), the water-bath method is your next best option. Even frozen solid, a freezer bag filled with broth or marinara will start to thaw in warm water.

Pro tip: If you’re just using water to thaw, make sure it’s warm (not boiling hot) water. Too hot and it might mess with the bag edges or start cooking part of your broth—nobody wants that!

Quick Microwave Defrosting

For those days where time is not on your side, the microwave can help! This works particularly well for smaller, portioned out servings. Just put your baggie (cut it open first!) or small container into the microwave and use the defrost setting in short intervals—do it slow, and stir often so everything thaws evenly.

How Long Can You Freeze Sauces or Broths?

Freezing doesn’t mean unlimited storage. Here’s a general rule of thumb:

• Broth: Stays good in the freezer for about 4 to 6 months.
• Tomato-based Sauces: Generally last 5 to 6 months or more.
• Sauces with Dairy (like cheese sauce or Alfredo): Use within around 2 to 3 months. Dairy tends to separate after too long in the cold.

Even though food is technically safe to eat for longer periods in the freezer, quality can degrade over time. Freezer burn is the biggest enemy. It won’t make you sick, but it can cause the texture to get all weird or wonky (especially for cream-based sauces!).

Troubleshooting Common Freezing Issues

So, Laura, let’s hit a few common problems we’d all love to avoid, right?

Ice Crystals & Freezer Burn

These are probably the biggest freezing villains. Ice crystals form when moisture rises to the surface of your food and freezes there—hello, freezer burn! This won’t make your food unsafe to eat but can really mess with the flavor and texture.

Prevention Tips:

• Make sure sauces and broth are completely cooled before freezing.
• Try to remove as much air as possible. With zip-top bags, press out any excess air before sealing.
• If using containers, leave room for expansion but not too much air on top.

Separated Sauces

You might notice some creamy sauces looking curdled or grainy after thawing—don’t fret. This is just something that can happen when dairy is frozen. To fix it, reheat gently on the stovetop, stirring constantly. Sometimes adding a little fresh cream or butter while gently reheating can help it smooth out.

Final Thoughts…

Laura, I really hope all these tips help you out in freezing your marinara and broth so they stay delicious and ready-to-use. Freezing sauces and broths just opens up so much flexibility in your kitchen (and can save a ton of space in the fridge!).

Thanks for the great question, and happy freezing!