âThe one thing I value most from USCCA membership is the âmemberâs areaâ on the website. It goes above and beyond the âpublic areaâ in gear, tactics and all other articles or explanations.â.The one thing I value most from USCCA membership is the âmemberâs areaâ on the website. It goes above and beyond the âpublic areaâ in gear, tactics and all other articles or explanations.â.
We have kept tomato sauces for a good deal longer than 4 to 5 days and used them, but you are definitely courting the development of mold in your sauce the longer you wait â and if the mold is just starting to develop, you are quite likely not going to be able to see it.
I found this to be a very effective (and less messy) method for making my tomatoes the proper consistency. Mix your diced ingredients into the tomatoes. Add the vinegar, salt, hot sauce mix and 1/8 cup of sugar if you desire a sweeter salsa. Bring your salsa to a boil then keep it at a consistent simmer for 35 minutes. For a thicker salsa, and especially if you have really juicy tomatoes, simmer 5 or 10 minutes longer. After the mixture cools completely, divide it among quart freezer bags or freezer containers and keep frozen for up to a year. If you use bags, try flattening and freezing them separately before stacking them together.