I've done them the method you are planning to use without any problelm. I have also blanched them and put them through a ricer and froze the jucie only, as well as cooking the juice to a thick sauce like consistancy. My mother would just put them in containers and freeze skin and all with out blanching. I know they were good after 3 years, because I found them in her freezer after she had passed away. I decided to try them, just to see and couldn't tell the difference.