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..

I'd advise, like Deanna, to refrigerate if it's only going to be a few days. Usually I keep tomatoes at room temp because they taste better that way, but the difference won't be noticeable after canning. If it's going to be more than five days or so, I'd freeze 'em. You can put 'em into Ziplock freezer bags and pop them in the freezer whole, even with the little green stems still on, and do all the processing afterwards. They'll be mushy, but they're going to get that way anyway when you cook & can them, so no problem. And they will ooze some water, but that will only make your salsa thicker and yuummier! Enjoy, Zabby

I do some of both. I like the fresh flavor of the frozen and the kids eat the half frozen ones like popsicles. But then the canned ones still taste better than the ones that are commercially canned so to save room and for convenience I do can some. Last time I canned them I used honey for the light syrup, they really have a good flavor and you can taste just a hint of honey, okay for the girls but won't work for the baby. I also made a bunch of peaches into babyfood for the baby to come in November. Stacie girlsingardens

As a longtime home flour miller, FRESH IS BEST when it comes to maintaining the nutrients in flour, as you already know. Studies have shown that vitamin loss begins as quickly as 3 hours after milling. I'd choose to make bread and freeze it, but you can also freeze the flour ASAP after milling. Freezing only slows down the nutrients and germ oil from degrading in the flour, it doesn't stop it, so it's also only a short-term solution. Bread (baked) will have a storage life of about 3-months in the freezer. Using honey in your breads destined for freezer storage will help them keep better than using sugar in the recipe. It helps maintain the moisture in the crumb. It's also important to wrap breads tightly. I suggest one or two layers of plastic wrap, then foil. The tight wrapping helps keep the moisture from migrating from the crumb of the bread, through the crust and forming ice crystals. I freeze nearly all my breads and I never have a problem with ice crystals. I also slice the bread AFTER it's thawed. Unfortunately, frozen dough has an even shorter freezer life than either the baked bread or freezing the flour. Frozen dough keeps 4-8 weeks. And as Annie pointed out, you can have a yeast failure when you freeze dough. A "good" freezer dough recipe will use more yeast than a normal recipe because freezing will kill some of them. Commercial frozen dough has a much higher ratio of yeast in it. I hope you get your mill soon because I'm sure you will love it. I saved my $1 bills (seemingly forever) so I could purchase my first mill, and now I have a bevy of them!!! -Grainlady