Preserve Jarred Salsa By Freezing It - But Here's What To Know First - Tasting Table

"You can freeze store-bought salsa, but the texture might change a little, especially if it's a fresh pico de gallo from the refrigerator section. This is because tomatoes have a high water content, which can seep out as they freeze and thaw. Draining some of the liquid from the salsa before freezing can help avoid a watery mess, as can adding a thickener like Clear Gel or cornstarch. Tomato paste is another great option."

"The jarred salsas you find in the non-refrigerated aisles have usually been cooked and canned, which makes them shelf-stable. These are much easier to freeze. All you need to do is transfer them to a freezer-safe container and leave room for it to expand. The glass jar it comes in could crack in the freezer, and the salsa could get damaged in bags, so BPA-free plastic works best."

"Salsa can be frozen for up to four months, but the flavors will break down over time, so try to use it sooner rather than later. A charred tomato salsa or blended salsa verde will freeze best, while creamy salsas with any sort of dairy are the worst to freeze, as separation can occur. Any vegetables in a chunky salsa, like corn, might lose their crunch in the freezer, so keep that in mind if you're a texture person."

Freezing salsa preserves it for up to four months, though flavors degrade over time. Store-bought jarred salsas that have been cooked and canned freeze best; transfer them to a freezer-safe, BPA-free plastic container and leave headspace for expansion. Fresh refrigerated salsas like pico de gallo may change texture because tomatoes release water when frozen and thawed. Drain excess liquid before freezing and consider adding a thickener such as Clear Gel, cornstarch, or tomato paste. Charred tomato salsas and blended salsa verdes freeze better than creamy dairy-based salsas, which can separate, and chunky vegetable salsas may lose crunch.

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