Made pasta sauce for the second time coz I wanted to get rid of that container. This time, I didn’t have any whole tomato left in the container, so strange as I had 3 tomatoes left in the first container. Makes me wonder if I had gotten the 400g can, how many cans do I actually need to buy in order to get 800g of peeled tomatoes.
Used 160g onion for bro’s batch and 174g for ours coz I didn’t want to have any leftover onion. Think 174g is really overdoing it (we haven’t tried the pasta sauce yet) coz my eyes watered when I opened up the measuring cup to check on the cooking 😂
Pack bro’s pasta sauce
Ours is packed individually coz it makes sense to do it. Initially I sealed it, laid it flat and let the liquid fill up the bag but there was a pouch of air inside. Didn’t want to deal with any freezer burn or whatever you call it so had to find out how else I can pack the sauce correctly.
For obvious reason there’s no way I can vacumn seal a bag with liquid inside. After that decided that I can instead freeze it first then vacumn seal it. Went back to prop the bags standing up instead of laying it flat. Two days later (1st April) when I was free, I vacumned sealed the frozen sauces.
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