Yes. Our refrigerated sauces taste best fresh. However, if you do freeze them, do so before the best-by date and remember to label and date the container. For our shelf stable sauces, we recommend that you transfer the contents to a non-glass freezer container. Freeze before the best-by date and remember to label and date the container. Follow the USDA’s rules for proper freezing and thawing. For more information visit The USDA’s Food Safety and Inspection Service.
First, thaw/defrost entrée before heating. The USDA recommends these three safe-thawing methods: in cold water, in the microwave, or in the refrigerator. Do not thaw at room temperature.
Cold water method: Immerse the pouch of food in cold water for at least 30 minutes. Check frequently to be sure water stays cold. Once thawed, heat entree immediately, per package instructions.
Microwave Method: For microwave thawing, be sure to use the defrost setting for a 2 pound item. Plan to heat the entree immediately after thawing because some areas of the food may become warm and begin to cook during microwave defrosting.
Refrigerator Method: For refrigerator thawing, remove pouch from cardboard sleeve and allow 24 hours to thaw in refrigerator.