QUESTION: Sauces and marinades: how to store homemade sauces and how long do they last?

Proper storage of homemade sauces extends their freshness and allows you to enjoy your favorite flavors without health risks for several days. When organizing the storage of homemade preparations, the basic space-organization rule works great: first, solve two or three main problems, such as container tightness, optimal temperature regime in the refrigerator, and impeccable cleanliness of the jars, and only then improve secondary details like nice labels.

The shelf life of homemade sauces differs significantly depending on their composition and the presence of preservatives in the form of acids or oils. Tomato sauce without the addition of fresh herbs and dairy products can be stored in a tightly closed glass jar in the refrigerator for five to seven days. Creamy sauce is the most finicky and perishable product, so it is recommended to consume it within forty-eight hours after preparation.

Pesto sauce, thanks to a large amount of olive oil and salt, lasts about a week if the surface of the sauce in the jar is completely covered with a thin layer of oil to protect against air contact. For longer storage, all these sauces can be frozen in portioned ice cube trays or small containers, where they retain their qualities for one to three months. Before consumption, thaw the sauces exclusively on the bottom shelf of the refrigerator.