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.

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.

For a while, that juice was the rage in the gor-may NYC restaurant scene.

B/