The quality of the peppers would be so low for canning that I would say you will not want to use them for that, unless it is as part of a sauce or something that will be cooked down. I chop and freeze peppers throughout the season, because I use them throughout the year, to mix into recipes, I can grab just what I need. I love my hot peppers mixed in with eggs or cheese grits(with garlic and polish sausage it's hard to beat). Usually at the end of the year, just before frost, I have plenty of peppers to can in relishes, or to include in my green tomato salsa(the only kind I do now since it doesn't have the "excess water" problem of ripe tomatoes).

No, the hamburger is fresh, with fresh onions, and garlic added. I use a 30 minute cooking time Basmati rice and only cook it for 10 minutes, then cool it. I absolutely HATE Minute Rice (ugh!) Each pepper is stuffed with the mixture raw and then are wrapped in a small sheet of silicone coated paper (like the kind you see at some places were side orders and sandwiches are served), then in the FS bags. The paper wrap helps keep their tops on, as well as preventing sticking togther when frozen, and is easy to sperate when I want to bake them. Because some of my peppers are pimento types, they have a pointed bottom. I can't bake these standing vertically unless I prop them up against others. For a quicker baking, I will take from the freezer and microwave for about 3 minutes, and then bake for the rest of the time in the oven. I also added a bit of grated cheese to the meat rice filling. My frezer is a 20 cu.ft., and is a replacement for the now 'funky acting' 30+ year old one my dad used. After I almost lost everything due to the sudden failure of the old freezer (yes there was an alarm in it too!), I decided not to take any more chances and ran out at 7:30 am to buy another as soon as I could, so the rest of the food didn't thaw. I will be cutting up all therest of my peppers and freezing these too. Some of the stuffed peppers are in riper red peppers, as I had many ripening stages for my peppers ranging from green to yellow to red. I don't need to dry any for future sausage making as I have about 15 pounds of dried peppers too.

Saving whole tomato as frozen, requires TOO MUCH storage volume. But if you convert it into sauce you will reduce its volume by more than half. There is no advantage in freezing tomato as whole or as smashed. When you lightly smash it, you get the juice out quickly. Then freeze the remainder in zip bag. But as somebody mentioned, freezing them whole is easiest and the quickest way to deal with it. Call it comfort factor.

I'm the Queen when it comes to cooking this way. The trick is to think about what you're going to do with it, and do the prep from the grocery store to the fridge/freezer. For example, I often pound chicken breasts flat and freeze them, so when I forget to take something out, these will actually thaw out by the time I need them. Whenever you throw something on the grill, throw something else on as well, and freeze it to use later. I almost always have cooked hot dogs, turkey burgers, chicken or beef in my freezer ready to put in some kind of casserole. I preprep my veggies ahead for the whole week. Last week when I made a Broccoli & Beef stir fry, those were already cleaned and cut, which helped the process immensely. Cleaning vegetables is like mopping the floor to me, so dealing with them all at one time when my energy is high is a huge help for me. For pizza: Sausage is pre-browned and frozen in packages for two pizzas (One sausage link will cover two for us.) Veggies are pre-cut, and my sauce is already made from the pizza I made last week. The one thing I could do that would help to cut down the time is to pre-cut my parchment pizza rounds. Whenever I make a casserole, I make two. It doesn't take much longer to make an extra when you're making one anyway, and I ''bank'' the casserole in the freezer for those days I don't feel like cooking. I'll take a bag of potatoes and make twice-baked potatoes from the whole thing. I add broccoli (and sometimes bacon) along with cooked onions, and stuff to make the potatoes creamy, sometimes with a little peppercorn dressing, topped with cheese. Those potatoes are a complete meal for us, and So Delicious! When I make soup, I always freeze half for later. A quart jar is a perfect size to put the leftovers into. I often make tomato/meat sauce for lasagna and freeze it for later. Sometimes I'll boil ground beef to cook it (if you're looking to get rid of the fat) and put it in the freezer, ready to use for a meat sauce. And often, it's the extra pan of lasagna that's frozen, which I need to cook. Once it's cooked, I'll freeze slices of it, so it only need to be nuked. Whichever way, it's always delicious. When I make cookies, I roll them into balls and freeze them so I can make them when the urge strikes. There's nothing better than a warm cookie. I always have a loaf of garlic bread, sliced and in foil, ready to go in the freezer. One of my favorite appetizers is a Broccoli Ball made with stuffing mix and parmesan cheese. I always freeze a double batch, so I can take how however many I need and bake them. (I often pair these with barbequed meatballs which I prepare the same way.) I try to freeze packages flat, so they thaw in less time. I'll go ahead and slice some things when I get them home from the store, before I prepackage them for the freezer. Freezing things in ice cube trays, then repackaging them for meals really does help matters. Right now I have little blocks of chili sauce to pair with kosher beef hot dogs. Forgive me, please; I think I got a little carried away!