As long as you keep your barbecue and spaghetti sauces stored properly when thawed and follow safe handling procedures, you are able to refreeze them with no problem. Controlling bacteria growth is key when freezing foods, and both barbecue sauce and spaghetti sauce are perishable items that must not be unrefrigerated for more than two hours to prevent spoilage.
Sometimes there are leftovers from your leftovers, and refreezing them is an option to help prevent food waste. Refreeze both spaghetti sauce and barbecue sauce after heating them to the internal temperature of 165 degrees Fahrenheit, which kills any foodborne bacteria present. Cool the sauce in the refrigerator in shallow containers until it reaches 40 F and then refreeze it. Thawed spaghetti or barbecue sauce that has been continuously refrigerated -- not reheated -- can also be refrozen from cold after removing some of the sauce. Use or refreeze thawed spaghetti or barbecue sauce within four days of thawing.
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