Hi folks, I can only find 6-1 in 10# cans locally. I only make 2-3 pizzas at a time, maybe once a week or so. What's the best way to save the rest? Should I make the whole can into sauce and freeze/can or freeze/can the rest of the can before making sauce? Or maybe it's not good to freeze/can at all?
nothing wrong with freezing them, as tomatoes or sauce. Probably easier to work with as a frozen purée. Ladle out 2-3 pizzas worth into ziplocks and pull them when you need to use them. Put the bag in a bowl and Run some tepid water over them for 15-20 minutes and you got sauce.
