Plastic Containers VS. Spaghetti Sauce
 

I want to say up front that I have the special containers that can resist the tomato acid, but there are only three and they sometimes are otherwise engaged.

Once the sauce has done its evil deed, is that it? Is there anything that will get it out, or has it burned its way into the plastic?

i'm waiting to hear the solution too, if there is any. I've tried everything to clean them up.

I put mine in mason jars

Oh glass! what a novel idea. We sometimes forget we have glass!!

I use to freeze when I made spaghetti sauce. I just used the Ziploc containers because when they became so stain, I could throw them in the recycle trash bin and buy another set.

You can try spraying them with a bleach/water solution.

I think I read to spray your container with Pam type sprays before putting your tomato products in to prevent the red from staining. Worth a try since most of us use non stick sprays.

Ziploc freezer bags. They take up less room in the freezer. You can split the sides of the bag with a knife, put the block of frozen sauce in a big bowl, defrost it and heat it in the microwave. I bake my meatballs separately and portion them out. I put parchment paper on the microwave turntable and make a ring of meatballs around the bowl the sauce in is. I defrost everything and then toss the meatballs in the sauce to get everything hot.

This isn't related to spaghetti sauce, but it was on the news lately the reason Coke tastes better in glass that in cans or plastic - glass does not absorb any of the flavor so it retains all of its flavor, so it really does taste different. (I always thought it was my imagination.) But I would think it would be the same for sauces. You can freeze in glass jars, I do it for my freezer jam and also for my left over broths.

I lined the plastic bowl with Saran wrap, and place a piece over the top. Then I freeze it, take it out of the bowl and wrap it in foil, label it. When its time to thaw I remove the wrappings and place it in a glass bowl with a cover (like a Pyrex one) and let it thaw in the fridge. Then cook as usual when I am ready.