On Aug 30, 10:07*am, Melba's Jammin' >
wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > On Aug 29, 10:57*pm, sf > wrote:
> > > Either I haven't noticed or I'm the last to realize how good the no
> > > salt added tomatoes are. *Unbelievably fresh tasting. *I'm going to
> > > buy that stuff from now on.
>
> > Have you found some that don't have sugar added? *That's
> > always a showstopper for me.
>
> > CIndy Hamilton
>
> Try this, Cindy. *Halve the recipe, if you wish. Cook as directed and
> freeze in 2-cup portions in freezer-weight Ziploc-type bags. *The recipe
> was developed for canning for shelf storage; if you're inclined to do
> that, contact me privately for information because there are adjustments
> to be made. *IF you DO NOT want to can it, you may increase the amount
> of the celery, onion, and green pepper. *If you plan to can, **stick to
> the proportions shown;** there is a reason for it.:
>
> Stewed Tomatoes
> Recipe By: Posted to r.f.cooking by Barb Schaller, 8-30-2010
>
> Yield: 14 cups
>
> 12 cups cored, peeled, and quartered 2" diamater tomatoes
> 1 cup chopped celery
> 1/2 cup chopped onion
> 1/2 cup chopped green pepper
> 3 teaspoons salt (may be omitted)
>
> Simmer the vegetables for 10 minutes.

Thanks.

Cindy