Over summer, I free-flow freeze excess vegetables, berries, and tomatoes for midwinter jam and sauce making, and meal up-jazzery.
Last year delivered a bumper tomato harvest and there was still a couple of grocery bags full lurking in the bottom of the freezer once the sauce had been bottled.
This week I dug them out, boiled them up, put the resultant pulp through one of my favourite kitchen appliances, the mouli (food mill),and divided it up into meal-sized portions.
Nothing beats a store cupboard filled with homegrown bounty. I cant wait to enjoy the chilli, pasta dishes and slathered pizza bases while this years crop evolves.
Union Homestead 
I don’t aspire to be as dedicated as yourself to preserving, however, freezing cherry tomatoes is something I do. It is handy to be able to drop the frozen, red marbles into winter dishes. I have this season’s two cherry tomato seedlings waiting to be planted by early December.
Yum!! They’re just so easy to freeze aren’t they
A Mouli is a wonderful tool.
I love it; so effective and no noise (except maybe the operator singing)
I use ours for soup making, and I am too busy concentrating to sing. š
Soup making is a serious business
My mother used to swear by her mouli. She found it much more reliable than any of her other gadgets and kitchen appliances. I am not a very enthusiastic preserver and our vegetable and salad harvests of late haven’t been good for one reason or another. However …….. I really must try harder next year!
I don’t really do proper preserves; just jams, sauces and pickles/chutneys and only making things I know will be eaten. Nothing worse than spending all that time and energy for them to just sit on the pantry shelf.
I would call that proper preserves and to know they will be eaten with pleasure must be well worth all the trouble you take. š