No corn just a little tomato paste chopped fresh tomatoes, finely chopped onion some jalapenos diced in seed an all, not big on cilantro but i do ad the smallest ammount of it. I also like a teaspoon or 2 of OLDBAY in it If there are poblanos at the farmers market I like them in there too this is my odd ingredient Roses lime juice about a tablespoon sweet and tart.

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

I agree a lot of containers are better for freezing than the canning jars, although I do use them for home pressed cider because they are convenient to thaw and then pour from. You can even buy special plastic freezer boxes and round containers with the canning supplies if your jars don't say "can and freeze". Be sure to leave some headspace for the product to expand when freezing too. However, it's easier to just use ziplock bags, seal 'em up and freeze them flat on a sheet tray. I stack 'em up in my freezer like books, although mine are actually "pucks" of frozen eggs, 2 per "puck". Annie

Lanae's Salsa 5 C tomatoes 1 onion 1 green pepper 1 clove of garlic (I use the minced garlic in a jar) Jalapeños pepper or any hot peppers Cut above and cook in pot for 30 minutes, then add spices ½ tsp cumin ½ C cider vinegar 1 tsp oregano 1 ts 5 C tomatoes 1 onion 1 green pepper 1 clove of garlic (I use the minced garlic in a jar) Jalapeños pepper or any hot peppers Cut above and cook in pot for 30 minutes, then add spices ½ tsp cumin ½ C cider vinegar 1 tsp oregano 1 tsp salt 1 tsp sugar Cook down to the consistency that you like. Can in hot bath for 10 minutes or freeze. Amber and I make this from her tomatoes each year, it is my nieces recipe. You can make it a little sweeter if you like. Very good. Sue