gladgrowing, You may find that you end up with something more like crushed tomatoes than distinct halves---the cellular structure breaks down somewhat when you freeze & then thaw (your thawed toms may resemble deflated basketballs), so it breaks down even farther during the heat processing. But that shouldn't affect taste---use them in anything you're going to cook anyway and you'll notice no difference. That reminds me that I've got the makings (tomatoes and peppers) of one more batch of Annie's salsa in my own freezer --- I even froze the right quantities of hot & sweet peppers together in one bag so it'll be easy to make up. Whee! Preserving food is kind of like having Christmas all year long---you get little presents from your summer self all the time. Best wishes, Z

The instructions and processing time for the recipe I would like to try for Crushed Tomatoes (with no added liquid) from NCHFP is a little different than the one Dave posted. 1.If I understand it correctly I can pressure can pints/quarts with a weighted gauge: 20 min @ 5 lbs, 15 min @ 10 lbs and 10 min @ 15 lbs. Does it make any difference in the end product which I choose. I have all three weights. Or would they come out better if they were done in a boiling-water canner? 2. My tomatoes are frozen so would I be right to assume that I wouldn't want to thaw them out completely, as I will need the water that would drain off if I did? 3. If they shouldn't be completely thawed 1st, should I throw them in at the same time instead of in at 2 different times as the instructions say. That way they might be uniformly thawed and cooked? Sorry if I am asking too many questions. I really do appreciate the patience you've shown. Here is a link that might be useful: NCHFP CRUSHED TOMATOES (with no added liquid)

Well there are many recipes found online that range from minor safety issues to downright lethal ones. Which is why when canning it is important to only use recipes from approved sources. Yes, the guidelines for canning tomato sauce recommends the addition of added acid - even when pressure canning - since tomatoes are a borderline low-acid food. Does that mean everyone does it? Unfortunately, no. But in your case the added wine probably covered that issue for you. The oil issue will depend on how much you added, how long you processed, and the other ingredients. Can you provide us a link to your recipe? There are only a very few tested and approved recipes that allow oil since it has the effect of insulating bacteria and preventing the heat processing from killing them. So 'technically' you should toss the sauce and that is what I would recommend based on the info so far. But most folks probably wouldn't so ultimately the choice is yours. If you decide to keep it then I would freeze it and then make sure it is well cooked - boiled for 10 mins. - prior to eating. If you plan to do more canning please invest $6 in the Ball Blue Book for Home Canning and explore NCHFP for approved recipes. Dave Here is a link that might be useful: NCHFP - Canning Tomato Sauce

Someone clued me to freezing tomatoes hen we had too many to eat and not enough for a batch. I love it! So much easier than the vittorio strainer or food mill. I wash and core, slice off the blemishes, and freeze in a bag. When time allows or the freezer is full, just slip off the skins, whiz in a blender, and can the juice. No cold break in the finished juice and very little mess. Seems to eliminate some excess water as well. Use the tomato water for pasta cooking, or especially soup or chili water. I freeze in flat bags because im too cheap to spend a lid.