First of all, it is safe to make tomato sauce out of your not quite ripe tomatoes, but the color of the sauce might be a little on the brownish green side instead of red and probably not great tomato flavor.

  You might try picking your tomatoes and bringing them indoors.  Put them in a closed paper bag and add a couple ripe bananas and or apples.  They put off ethylene gas that will hasten ripening.  Be sure to keep an eye on them and remove any that deteriorate.   

If you don't have time to make sauce right now you can freeze your tomatoes and then make sauce this winter when you need it.  They will cook down fast because freezing breaks down the cells.  

It is not recommended that you can tomatoes that come from diseased, or frost killed vines since they plant pulls the acid from the fruit as it is trying to survive, and they might not be acidic enough to can using research tested processing times.  

As for your dill pickles, it is safe to can them whole.  They recommend splitting the larger ones in half because you can pack more into the jars and the brine penetrates the big pickles quicker.  Dill pickles are also fermented whole.  It is recommended that you cut off the blossom end of the cucumbers because the blossom contains enzymes that can soften your pickles  

The dill pickle recipe listed on the National Center for Home Food Preservation does not call for cutting the pickles in half.  

https://nchfp.uga.edu/how/pickle/cucumber-pickles/quick-fresh-pack-dill-pickles/

I highly recommend you try the low temperature pasteurization method for processing your pickles.  It keeps them much crisper.  

I cannot answer your last question.  I assume they ask for that information so they can keep records of what state have the most questions or what topics are popular.  They don't want you to list personal information in the question since many of the questions are public and I am sure you don't want the world to know your personal information.  

Thanks for using Ask Extension

Nellie Oehler