Melba's Jammin' wrote:
In article ,
"Kathi Jones" wrote:

(big snip)

Looks like I'll have about 30 or so jars of goodies put up by the end of
the day. And more room in the freezer.

Kathi

I never bother to skin tomatoes that I bag and freeze. Just wash them,
dry them off, toss in a vac seal bag or zipper bag, toss in the freezer.
When you need some for cooking just take out a bag and let it thaw, the
skins slip right off and most of the water just runs out of them.
Sometimes I use the juice run off to make soup sometimes I just dump it.

George

That clear yellowish juice is real nice with a beef bouillon cube and a
pinch of red pepper flakes.

Bob
really?! I've often wondered what to do with it - cuz I've always thought
it was a waste in some way. I'll save it next time and try it.

thanks, Bob,

Kathi

A year or three back that was A HOT ITEM in hoity toity New York
restaurants.

Well, dang! Reckon I'll have to go with Bob's recommendation so my
kitchen will be hoity toity. Course Suffur, LA ain't New Yawk City.

George