I am overcome with produce just now, and was contemplating doing something I've done before with tomatos, and I thought I'd share it. Sometimes, when I'm really inundated with stuff to put up, I will wash my tomatoes, core them, cut them up and freeze them (no blanching). I don't find them very convenient to use this way, but it makes it so I can wait a whie to can them. Later on, when it gets cool, and I don't have as much stuff pressing, I will take them out again and slow-cook them on a chilly day, then put them through a strainer and can them. This way, I get to have the heat in my kitchen when I can use it, and not when I'm dying! My sister does this, too, by coring her tomatos and freezing them whole, then they skin easily when they are thawing.