Freezing sauces and soups has been something that has always been a messy, time-consuming project for me. I would end up getting sauce EVERYWHERE while trying to fit it in the baggie in order to freeze them, and then, when I finally did it, they would freeze in odds shapes that made it hard to fit a whole bunch of stuff in my freezer! I have found the secret, though, and will share it with you!
First, make sure you label your baggie. No matter how good of a memory you think you have, there are so many soups and sauces that look alike (tomato soup is NOT the same thing as spaghetti sauce) and it would be so disappointing to pull out the wrong one for dinner!
Second, find a plastic container (I use my tall tupperware) that your baggie will fit in and the top will fit over. Put the baggie inside and fold the top of the baggie over the top of the tupperware. If you’re going to be freezing some heavier soups (something with a lot of veggies or meats), you might want to secure it with a rubber band.
Next, take a measuring cup and scoop the amount of soup or sauce you want in the baggie. That way, you know exactly how much you’re putting in, and when it comes time to thaw it, you know exactly how many baggies you’ll need.
Then, once you have the tupperware full, pull the top of the baggie up, and continue to fill until it’s as full as you need it. This should only require a scoop, MAYBE two, otherwise you need a larger container because a baggie won’t support soup or sauce most of the time. Make sure you don’t over-fill the baggie because liquid expands when frozen and the worst thing in the world is to come back to your freezer and find a baggie that’s split because you filled it too full.
Zip the baggie most of the way (leaving a short space open) and then press the air out of the rest of the baggie. If you have a thicker sauce or soup, you might be able to lay it down on the counter, but if it’s a thinner sauce or soup, keep it standing so as not to spill all over your counter!
There are two ways I’ve found to freeze the bags of sauce and soup. If you have a big chest freezer like mine (thanks, Husband!), you can lay the baggies on either the shelf or the bottom and alternate them so that the top of the baggie is above the bottom of another baggie.
If you don’t have a chest freezer, you can do the same with your shelves, or you can take a couple of cookie sheets, lay the baggies on them, and then freeze.
Once they’re frozen, you can stack them or file them MUCH more easily and use way less of your freezer space than before!