Have you thought about growing a determinate variety next year as they are all supposed to ripen the same time

I did read you can blanch, skin and freeze them.

If you're making sauce, core any that need cored and then freeze them whole. When you bring them out and thaw them, the skins will depart the meat easily and a lot of the liquid you would normatlly boil off will also be separated.

Ted

Thank you,I think i wil start freezing them.