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I cooked a lot of pasta sauce a few days back, and have much of it in my fridge. I intent to use it all shortly, and would prefer to not freeze it.

If I heat it back up in a pot, and let is cook all the way through, does this "reset" the time before it spoils?

I fully understand the consistency will change, and I'm OK with that - I do like a thicker sauce.

Soliciting answers specific to this question.

SnakeDoc
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  • I'm almost positive there's a question and answer on this stack that covers this, but can't find it. Lacking the actual knowledge about how things work on a bacterial size, I'll just say and repeat what my parents, my parents parents, and, presumably, _their_ parents said: **Do not reheat twice**. Cook, freeze/cool, cook. Not cook, freeze/cool, cook, freeze/cool, cook. – Willem van Rumpt Sep 28 '18 at 17:54
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    @WillemvanRumpt Twice Baked Potatoes? lol – SnakeDoc Sep 28 '18 at 17:57
  • @WillemvanRumpt : https://cooking.stackexchange.com/q/16872/67 ; https://cooking.stackexchange.com/q/20978/67 . But it might be worth mentioning -- tomato sauce is acidic, so there's a little less risk. But for some things, if you cool it off / heat it up too slowly and don't bring it back up to pathogen killing temp, it might *never* be safe. (because the bacteria reproduce and go to spore or create toxins that can't be killed at high heat) – Joe Sep 28 '18 at 18:21
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    And nothing wrong w/ frozen sauce. It comes in handy on those days you're in a rush or bring lazy. – Joe Sep 28 '18 at 18:24
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    I don't think it is a dup of that question. – paparazzo Sep 28 '18 at 19:42
  • "I fully understand the consistency will change, and I'm OK with that - I do like a thicker sauce." - - It will not, if you add a little water) – OPTIMUS PRIME Sep 29 '18 at 01:02
  • @Joe: Nothing wrong with frozen sauce indeed. Freezing it by portion is my method of operation. When needed, unfreeze required amounts, prepare, eat, and no need to reheat twice. – Willem van Rumpt Sep 30 '18 at 15:36
  • @paparazzo: I tend to agree, but that might be because I don't know enough about the subject. The "duplicate" seems to be talking about keeping stuff warm all the time, and periodically reheating it to a high enough temperature. This one seems to cool everything down (freeze?), then reheat it, re-cool it completely, and then reheat it. Whether that matters or not, I don't know. Might be the same from a food safety point of view. – Willem van Rumpt Sep 30 '18 at 15:47

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