I've prepped up tomatoes into a gallon pitcher and stashed it in the fridge overnight for canning the next day. I have pitted cherries or cleaned other berries and stowed them in the fridge for next day canning. I've also done shredded zukes and vacuum sealed them in quart jars in the fridge to keep them on hold for dehydrating- haven't done that for canning though.

This year is the first year I've had freezer availability for helping along with the canning process. I've always done it fridge- often with vacuum sealing in quart jars to help it along. But this year I'm peeling my tomatoes with freezing, and pulling out a gallon at a time for canning up.

I do use the freezer to keep fruit and berries in season and then make jam in the winter, a jam pot is so much friendlier in the winter in Michigan, when it's snowing and blowing, than in August when it's hot and humid! I've also been known to prep all the vegetables for something like salsa one day, and can it the next, but I've never tried to freeze individual ingredients. I even have a pear preserves recipe from Readinglady that takes 3 days, calling for a "rest" in between steps!

Annie

This year I am freezing lots of fruit! I just bought a chest freezer to store homemade dog food and it's already half full with fruit and tomatoes! I never have the time to do it all in one day, so I'll wash, prep, chop and freeze in portion sizes based on each recipe. Don't forget to sharpie the contents/amount/date on the bag (I've forgotten and ended up with mystery jam). When I have time to can, it's pre-measured, just defrost and process. The food sealer works really well at preventing freezer burn.