There are no safety issues when it comes to freezing except for shelf-life. You can make and freeze any recipe you wish and you can use fresh or canned ingredients. The only effect will be the change in texture when thawed. It should be lightly cooked to kill bacteria first as freezing does not kill bacteria but cooking isn't required.

Yes you may freeze in canning jars but you need to leave extra head space for expansion and do not screw down the lid completely until after the contents freeze. Freezer bags are better - take up less space and no concerns with breakage.

Dave

PS: no problem with the questions at all but also keep in mind that NCHFP, the national authority on food preservation, covers many of the basic issues on all forms of food preservation. It is the "go-to" site.

Thank you Dave! You just gave me that site on another thread. I haven't had a chance to look it over but I did save it. I will check it out more.