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freezing / storing mop sauce

post #1 of 4
Thread Starter 

I poked around a little bit, but couldn't find a relevant thread. I'm looking for ways to extend my apple juice and apple vinegar mopping sauce in between cooks.  I use the mrs.'s juicer to make fresh apple juice for the mixture and it makes a bit of a mess so I'd like to be able to find a way to make larger batches that will stay "good" for a month or so if possible. One idea that I thought of was to put the mixture in ice cube trays and simply melt a couple as needed, but no idea how well that would work in this case. Any ideas?

 

Thanks

post #2 of 4
Try a few cubes and see how it works out. I've never tried freezing it, but I don't make big batches.
post #3 of 4
I know apple cider freezes well... we're originally from upstate new York and can't seem to get good cider in texas... my in laws freeze gallons of it and bring it down dorm us once a year
post #4 of 4
This is exactly what we do with stocks, broths, sauces.

Pour from a measuring cup and record how many cubes equals a cup.

Once frozen pop out of the tray and vac pack. Write on the bag how many cubes equals a cup. Then when you need a cup or two remove that number of cubes needed. Re vac pack the bag and seal.
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