We have had some that was 8 months old and still great. Likely could go even longer but it gets eaten too fast here.

Dave

I agree. Lasts a long time if frozen properly.
Minimize air space to avoid frost build up and it will be fine...even WITH meat. I always make a stock pot full and freeze in quart freezer containers.

Deanna

I just cooked up a container of scallops dated year 2000!! Even though they were white and dry looking and light color on the surface, they still cooked up nice. Longer freezing time can be realized if you use air tight containers or thick Food Saver bags. Keep spices and salt to a minimum, and use no oil. These can be added at thawing/reheating time.

I almost always end up freezing sauce when I make a "big sauce." LOL, not to be confused with the quick sauce I usually make. When I do a "big" sauce, it goes into the huge crock pot and everything but the kitchen sink goes into it:) I usually package it in plastic freezer bags which stack nicely. My father uses the freezer boxes (those plastic ones) and swears by them. My sauce doesn't last long in the freezer but I know I've heated up sauce that was at least 9-10 months old. Very handy. Lori

Yesterday, Easter Sunday, two of our kids and their mates decided on the spur of the moment to come for the day and instead of a big holiday meal...we did a Sicilian Easter Dinner. I made my canner full of red sauce (Sunday Gravy as the old timers call it) and cooked meatballs, sausage, eggs, potato's, and 6 little thin sliced steaks in the sauce. Now obviously I knew 6 of us were not going to eat that much...but I was making extra for the freezer. I have lots and lots of tomatoes planted this year and I'm hoping for a bumper crop so I can can some too.