We always freeze our sauces (apple and tomato) in a rectangular cake pan. Once frozen, we pop it out of the pan onto the cutting board, cut it into squares, and then vacuum seal it. Flat squares stack better in the freezer.
Looks good, Dom. I cranked a Victorio for years. Before that we used the old fashioned food mill with the wooden pestal. That was work! Now we use a kitchen- aide attachment. Works as well as the Victorio only seeds and skins out the end like a little turd,and sauce out the bottom.