Marcy, Just to clarify, it's not like you can never, ever can anything but totally plain tomatoes in a BWB. There are plenty of recipes tested and deemed quite safe for water-bath canning that include peppers, onions, basil, garlic, and all that good stuff! But because there are limits to the overall pH, and the density, of a food to be BWB-canned within modern safety tolerances, you need to measure the amounts. But you can make yummy Italian- or Mexican-style tomato sauces, salsas, etc., even roasted red pepper-and-tomato spread. The Ball Blue Book is a good investment (cheap, with recipes AND canning instructions). As for freezing those as-yet-unborn tomatoes, you can, as has been said, freeze them any way you like --- when the harvest is coming in fast and furious in September here, I often just fill freezer bags with 'em whole and shove 'em in the freezer (removing only the stems), to can when things cool down. They can be put whole into a pot and made into sauce, which I put through a food mill (you can just use a sieve) to take out the skins & seeds. OR you can pop off the skins with a quick dip in boiling water before you cook 'em (this is even easier to do when they've been frozen---take about 5 seconds in hot water to loosen skins; nonfrozen tomatoes you boil for 30 seconds, then plunge into cold water). The one thing is that if you want to make a sauce or other recipe that has CHUNKS of tomato --- like Ellie Topp's Chunky Basil Pasta Sauce, or tomato quarters --- you may want to do the chopping BEFORE you freeze the toms. When they are frozen they're too hard to chop easily and when they thaw they are pretty mushy. Good luck, and let us know how it goes! Z, who produces a pantry full of tomato-y products ever fall with only a BWB canner

Personally I wouldn't think there would be a problem if the NCHFP guidelines were followed regarding proportions of liquid to solids and processing time. However, if you have a specific BBB recipe in mind, it might be best to cite it, as there may be factors my response hasn't anticipated. There's always a risk in generalizing. Carol

You can but thaw and drain them first. Freezing breaks down the cell walls so much of the liquid they contain is released. Trying to "roast" frozen/thawed tomatoes without draining first wouldn't be roasting. If would be stewing. :) Dave

I've never frozen cornbread, but I've frozen corn muffins, which are basically the same thing. The girls liked to be able to just grab a muffin from the freezer for breakfast when they were still home, have it with some yogurt or string cheese and it was a fast breakfast before school or work. When I bake cornbread we usually have it first hot with a meal, then I crumble it into beans, make stuffing out of it, or make a cornbread salad. Elery also likes it cut into squares and toasted for kind of a cornbread crouton for salads or to top a bowl of chili. I sometimes also make a batch, use half of it for cornmeal pancakes or waffles and bake the other half. I've never seen frozen cornbread for sale but the bakery section of the bigger grocery stores often have it available already baked. I think it's one of those things that is just so easy and fast to mix up that it's not necessary to make it ahead. Annie