In the culinary world, tomato sauce, bolognese sauce and pesto are among the most popular additions to various dishes. Their versatility and rich flavor take us to Italian kitchens, where tradition, passion and fresh ingredients intertwine. But what to do when we want to prepare these sauces in advance and store them for a longer period of time, without using the freezer?
Many of us face the challenge of how to preserve the freshness of homemade sauces without resorting to freezing. Fortunately, there are proven methods that allow you to store these delicious additions for a long time, right in the refrigerator. In this article, we will explore how to ensure that your favorite sauces retain their flavor and quality for months with the right canning and storage process.
1. The Art of Investing: Tradition for a Modern Lifestyle
Investing is an ancient food preservation technique that allows for long-term storage without the need for freezing. This method is particularly useful for sauces such as tomato, bolognese, and pesto, as it preserves their flavor and nutritional value.
2. Preparing dipping sauces
Before investing, it is crucial to have the right preparing sauces:
- Tomato sauce: Use fresh, ripe tomatoes, peeled and chopped. Cook over medium heat until desired consistency is reached. Add salt, sugar and spices to taste.
- Bolognese sauce: For an authentic taste, use a mixture of ground meat (beef and pork), fresh vegetables (onions, carrots, celery) and a quality tomato sauce. Cook the sauce slowly so the flavors meld.
- Hub: Classic pesto genovese is made with fresh basil, pine nuts, parmesan, garlic and olive oil. For longer storage, you can replace the pine nuts with walnuts or almonds, as they are more stable.
3. Sauce pickling process
Once the sauces are ready, follow these steps:
- Sterilizing jars: Wash the jars and lids thoroughly and heat them in the oven at 100°C to sterilize them.
- Filling the jars: Ladle the hot sauce into hot jars, leaving about 1 cm of headspace. Make sure the rims of the jars remain clean.
- Closing the jars: Immediately close the jars with sterilized lids.
- Pasteurization: Place the jars in the oven or a large pot of water and pasteurize them at 100°C for about 30 minutes.
- Cooling and storage: Store the cooled jars in the refrigerator. Sauces prepared this way can last for several months.
4. Additional tips for safely storing sauces
- Hygiene: Maintain a high level of hygiene when preparing and filling jars to prevent the growth of bacteria.
- Labeling: Label each jar with the date of preparation so you know when the sauce can be used.
- Check before use: Check the appearance and smell of the sauce before using it. If you notice any changes, discard the sauce.
The storage of homemade and pasteurized sauces in the refrigerator depends on several factors, such as ingredients, acidity level, sugar and fat content, and the accuracy of pasteurization and sterilization of containers. In general, properly pasteurized and hermetically sealed sauces can be stored in the refrigerator for several weeks to several months.
Recommendations:
- Tomato sauce: Due to its high acidity, and if properly pasteurized and stored in sterile jars, it can last in the refrigerator for up to 3 months.
- Bolognese sauce: Because it contains meat, it is more perishable. Properly pasteurized Bolognese sauce can last up to 1 month in the refrigerator.
- Hub: Fresh pesto, made from basil, olive oil, pine nuts and cheese, has a shorter shelf life. Even pasteurized pesto is recommended to be consumed within 1 month.
Storing sauces in the refrigerator is a great alternative to freezing, especially if you want to preserve the freshness and flavor of your favorite dishes. With the right approach and following safety guidelines, you can enjoy homemade sauces anytime, without worrying about freezer space.
