[Leica] Laws of thermo kitchen dynamics

[reid at mejac.palo-alto.ca.us (Brian Reid)]

Freezing works fine.

If you want to freeze it, leave an air bubble representing about 5% of the 
volume, so that when it expands, there is space for it to do so without 
breaking the glass. Put the lid on tightly.

If you want to preserve it so that it can be kept at room temperature, then 
get fresh lids for the Mason jars and follow standard canning procedures. 
Any sauce with tomato in it is easy to can safely because the tomato is 
acidic enough to kill most bacteria. The University of Minnesota extension 
service has good online treatment of  how to do this safely:

http://www.extension.umn.edu/distribution/nutrition/DJ0516.html






> Say you made some homemade sauce on the stove like Ketchup, boiling it down
> and it keeps going bad in the fridge so you put some in a mason jar and put
> in in the freezer.
> Would it explode?
> Implode?
> All or none of the above?