Thanks for the suggestion Don. Don’t have shrink wrap capability. I sort of used to do my chicken stock the same way. Freeze them in small Cambro containers and then pop them out into freezer bags. While I really haven’t paid attention, are they now availble for kitchen use? The vacuum bags have made a comback. 

David, the rigid containers had been around quite a while. These bags showed up much later. They had commercials and advertisements in the home magazines that showed how, once the pleat was opened,it sat upright and you could open the mouth and pour in the contents. I can’t be 100% sure it was ziploc, but they are the only ones that I see offering pleated,expandable bottoms in both regular and freezer thickness bags now.

Made 8Q worth of sauce last night. I already started to portion them out with 24oz per quart freezer bag and am freezing them on a cookie sheet. So far so good with expansion.