Originally Posted by jpw23
I suppose it will still keep like that , after all...its well below freezing.
I've kept it for months and never had a problem. I use it as a glaze for ribs. The only time I've dumped any is when I found some at the back of the freezer and the color just wasn't right.
Edit: And there is enough acidity from tomatoes that it should be very stable as well.
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Shut up, and cook!!!!