Freezes fine IME. A bit softer/soupier texture when thawed because of the ruptured cell walls in the tomatoes but since some make it using frozen tomatoes to begin with it isn't any big deal. You could always drain it a bit when thawed if you prefer. Dave

Cilantro is quite volitile and cannot be dried or canned well, as the smell and flavor are totally lost within a few days. Even fresh store bought, loses a lot of flavor within a few days. When I serve salsa, I always buy a bunch of cilantro to chop up some to be added once its opened. I also add a chopped onion, maybe a pepper or two and a tomato or two, just for a bit more fresh texture from the original home canned product

Of course you don't acidify beans or meat. They would be unpalatable. However because they aren't acidified you do have to process them for far longer times than tomatoes. You want to process your tomatoes for 75-90 mins. in a pressure canner like meat? Go for it. The goal is a safe AND an edible end product. what is the reason for additional acidification for tomatos , which is already high acid. Tomatoes are NOT high acid. For purposes of canning they are borderline low-acid. All of the research done since the mid-1970s on tomatoes and their canning requirements is available to all in the NCHFP publications on their website. You only have to go and read it. Additionally in PCing harmful bacteria, even including botulism bacteria/spores are killed. Only if processed for a sufficient length of time and that amount of time varies with each food. You want to eat a jar of chicken or beans that was only pressure canned for 10 min. and hope that all the spores were killed and that there are no cold pockets or insulated spores left in it? Good luck. The rest of us have more sense than to argue with all the research just for the sake of arguing. Dave

Ah, nope, that's not mine. I don't use suet in anything except bird feeders! I use this one but frankly, I like Nancy's (wizardnm) pear mincemeat better. Still, when I have green tomatoes but not pears..... Green Tomato Mincemeat/Pie Filling (No Meat) 4 qt. chopped green tomatoes 3 qt. peeled and chopped tart apples 1 lb. dark seedless raisins 1 lb. white raisins 1/4 cup minced citron, lemon or orange peel 2 cups water 2-1/2 cups brown sugar 2-1/2 cups white sugar 1/2 cup vinegar (5% acidity) 1 cup bottled lemon juice 2 tbsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves YIELD: About 7 quarts PROCEDURE: Combine all ingredients in a large saucepan. Cook slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill hot jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process in a boiling water bath, 15 minutes for pints, 20 minutes for quarts. My aunt makes green tomato pickles, she uses cherry tomatoes instead of sliced. I don't much like them, but I don't much like pickles.... Green tomato pickles 4 quarts sliced green tomatoes, loosely packed 1 quart sliced onion, loosely packed 1 cup pickling salt, divided 2 pounds light brown sugar 6 cups vinegar (5% acidity) 2 small red chile peppers 1/3 cup mustard seeds 1/4 cup celery seeds 1 teaspoon ground black pepper 1 tablespoon whole allspice 2 teaspoons whole cloves Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts. Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 pints No, the slices do not get watery when fried, as long as you start them frozen. They are a little more "moist" I have to cook them longer to get them crispy. If you thaw, you can't even fry them, they just fall apart. Salsa freezes OK, it gets a little more runny, but not bad. I've never tried to freeze the green stuff, though. Annie