I concur with Star. One very big plus to non-freezing methods is that they do not rely on an energy source to stay preserved. You don't have to be in a hurricane to have the electricity go out for several days. Stuff will usually stay frozen if you have a full freezer and don't open it, but you still worry. In the past I've frozen a few whole tomatoes, but they are a mere shadow of fresh or canned stewed, in my opinion. Plus they take up a lot of space in the freezer (spheres don't pack efficiently).
We use all kinds of varieties of tomatoes in canning--remove the skins and core but not the seeds, then cook them down considerably before putting them in the jars to can. Then later I can open a jar, dish some out, add a dash of salt, and oh my they are delicious!
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--Ruth
Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.
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