It should be fine as long as the packaging is good and there isn't freezer burn.

Carol

Agree. Properly frozen presents no issues other than mushy. We freeze onions and peppers all the time, celery not so much.

Dave

Thanks Dave and Carol. It was worth my while to freeze it than to let it go bad in the fridge. I'll be thawing out this week, as I believe I've found the perfect sauce for pasta that is "kid approved" here. That Ball Blue Book Special Diet "Italian Tomato Sauce" was the jackpot. No added sugar, no added salt or too many seasonings. It's a touch "watery" as far as an instant sauce goes, but I added a can of (commercial) tomato paste, my own amounts of sugar and salt, and parmesan cheese, and my kids were elated!
Am I correct, or incorrect, that the minimal cooking time (only 10 minutes) helps to retain nutrients? The processing time is 25 minutes for quarts. Because this sauce was a touch watery, I find it makes a great seasoned juice. Though the directions are to use the tomatoes "chopped, seeded, peeled, and cored" for the sauce (and I did), if I wanted to use this same recipe as a juice, can I juice the tomatoes (using my Victoria juice strainer) and use this same recipe (pressure canned process) and use it as a juice as well? Again, I do not want to waste my tomatoes trying things that may go to waste. Ive made tomato juice and sauce plain for many years (Bwb), but Im really digging this recipe.
I respect each of yours advice, immensely!!