Really nothing else I can think of except, if you are using raw pack, make sure the tomatoes are fully thawed before beginning your processing. You want your processing time devoted to dealing with bacteria, not thawing. ;)

Dave

Thanks so much, Dave. You are always helpful here!
Glad

gladgrowing,

You may find that you end up with something more like crushed tomatoes than distinct halves---the cellular structure breaks down somewhat when you freeze & then thaw (your thawed toms may resemble deflated basketballs), so it breaks down even farther during the heat processing.

But that shouldn't affect taste---use them in anything you're going to cook anyway and you'll notice no difference.

That reminds me that I've got the makings (tomatoes and peppers) of one more batch of Annie's salsa in my own freezer --- I even froze the right quantities of hot & sweet peppers together in one bag so it'll be easy to make up.

Whee! Preserving food is kind of like having Christmas all year long---you get little presents from your summer self all the time.

Best wishes,

Z

You will wind up with tomato juice. I like tomato juice. I would simply remove the skins. You probably don't want skins in juice. I always add juice to my soups.