In article . com>,
"aem" > wrote:
(snippage throughout)
> Melba's Jammin' wrote:
> >
> > Thanks for asking. Ida Know the answer. I've never made them before.

> > The recipe that I used is called the Minnesota Tomato Mixture. It was

>
> > Here's the recipe from the U of M Extension Divn site:
> >
> > TOMATO MIXTURE
>
> > method and times given for tomatoes. Do not add any more pepper, onion
> > or celery than called for in the recipe.
> >
> > Minnesota Tomato Mixture (for 7 pints)

>
> [snip rest of process and potential uses for product]
>
> Thanks for all the details. Gives me a definite direction to follow
> now that is pretty much 180° from where I was. In the few times I've
> tried these I was trying to recreate a taste memory from childhood and
> was missing it. So I added additional things each time I tried. Now
> I'm going to go back and subtract things -- lemon juice, sugar, herbs,
> bread cubes. As it happens today was Farmers Market day and I picked
> up some good tomatoes. Not enough, but enough to do a little
> experiment with. -aem

A note of possible interest. I use citric acid instead of lemon juice
because it adds no flavor, just acid. The amounts of vinegar to use if
that were your acid of choice is, IIR, twice the amount of lemon juice.
THAT adds taste, no thanks. A *pinch* of sugar isn't a bad thing - it
seems to enhance many vegetables. I thought about adding herbs but I
don't know what the judges would think about something that's not quite
so plain for what the lot describes (Tomatoes with Peppers, Onions, and
Celery).

I'm thinking Hotdish for supper, using the pint that they opened and
judged. :-) Nothing you'd eat, I'm pretty sure.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller