It is a common practice for many and often discussed here. Be they green or ripe, the only issue is the difference in texture. They will be much softer when thawed and will need some draining.

Freezing tomatoes discussions

Dave

Thank you, Dave. You always come through, and are very unselfish. :-)

Donna, good luck, it sounds like you have a lot going on. Life doesn't get boring, does it?

I often freeze things and can them later, mostly fruit for jam because it's so much more pleasant to make jam in January than it is in July!

As Dave said, though, sometimes texture suffers. If you're going to make mincemeat or relish, though, you could probably simmer it enough to thicken to a point where the watery textural difference wouldn't be noticed.

Annie

Annie~ you are so right~ life never gets boring for most of us! I ended up making 11 pints of green tomato relish today, and 9 3/4 pints of the mincemeat. The mincemeat is sooo delicious. My mother helped clean peppers & onions for the relish. She got a real kick out of the mincemeat. She made cookies with it when I was a girl. That is what I will do with this. Maybe a pie or two- but mostly cookies. Thanks for your sweet comment.

Donna, my grandmother lived with us and raised me. She also canned green tomato mincemeat and she made cookies with it. Not filled cookies, but cookies that had the mincemeat stirred into the batter.

You are the first person I've ever encountered who also has had green tomato mincemeat cookies!

Annie