Freezing may help for flavor, but it can still get mushy there too. The use of an added fresh onion and/or pepper or tomato added, along with fresh cilantro can change almost any mundane salsa back to a special treat for a short term. Cilantro is very volitile for flavor, so its character is lost in the formula after any day past day 2. You may want to bring up a few salsa threads here, for more ideas..

Freezes fine IME. A bit softer/soupier texture when thawed because of the ruptured cell walls in the tomatoes but since some make it using frozen tomatoes to begin with it isn't any big deal. You could always drain it a bit when thawed if you prefer. Dave

Yep. I do it every year when the harvest starts to get ahead of me! (Alas, this year everything is so late I am wondering if it'll ever even catch up...) Skins will come off easily, as you heard. Also, as they thaw, the water component will seep out first, so if you have them sitting in a bowl to thaw you'll end up at one point with what looks like partially frozen tomato "bodies" sitting in a little pool of clear (or almost clear) liquid. Eventually they'll thaw all the way and be sitting in something looking more like tomato juice, but if you want to, at that part-way stage, you can pour off some or all of the watery liquid, resulting in meatier tomato stuff and a thicker salsa. Enjoy! Z

" How does one know if bwb canning is okay.." The first clue if something can be canned or not is if canning/processing instructions are provided in the recipe. In this case they are not and the recipe makes it clear it is for fresh eating or fridge storage only. Freezing is always an option. The second clue is the amount the recipe makes. This is a small batch recipe, a limited amount. Canning recipes are normally for very large batches of food. The third, and most important clue is the source of the recipe. Safe canning recipes are only found in NCHFP/USDA approved books and sources. The first rule one learns in safe home food preservation is that "cooking is art, canning is based on science so you cannot safely can your own personal made-up cooking recipes. Then once you have some training, a working knowledge of the current guidelines, and experience you can look deeper into recipes to see IF they can be adjusted to meet safe canning requirements. In this recipe you are using already canned/processed foods. The standard canning guidelines strongly discourage doing that for several reasons. It uses large amounts of fresh herbs. Safe canning recipes will usually call for only very limited amounts of fresh herbs if any and recommend using dried herbs instead to reduce the effect on pH. It also contains too little added acid for all the low-acid ingredients it contains to safely allow it to be sealed in a vacuum. If it were to be tested its pH would very likely be well above the required 4.6 minimum required. So I'm sorry but this recipe cannot be safely BWB canned. It very likely cannot even be pressure canned safely because its density is unknown and the processing time needed is unknown. Canning salsa is one of the most risky type of canning there is simply because it contains so many low-acid ingredients, the pH is so close to the line, and because it is eaten fresh from the jar with no further cooking to destroy any toxins. Burning Issues: Trying to Can Your Own Salsa Dave