What attracted me to this recipe was the fact that it had no salt. I had read the reviews and noticed some said the end product was too watery. So, when I followed the instructions, the only change I made was straining the tomatoes and only using 2 cups of the juice. (I drank the rest. Refreshing.) It still turned out a bit watery, but that's fine. Once the jars cooled, I had to open one and try it. It was a bit bland (sweet maybe?). That was a bit surprising to me since I don't cook with salt. I added a tiny bit of sea salt and that made the difference. The next time I make this, I will reduce the sugar to 2 tsp and add 1 tsp sea salt. I think that will balance it better for my particular taste. The tomatoes are not squashy; they've managed to maintain a bit of firmness and the other veggies still have some crunch to them. All in all, this is very good. It is attractive to the eye, has an excellent texture, and very nice flavor. It was my first time ever canning, so I was afraid I'd mess it up. However, it was a positive experience. There was no specific processing time given, so I did a 15 min. water bath. I'm eating my second bowl of Italian Stewed Tomatoes right now. I was wondering if they taste better with age, after they've sat awhile and the flavors have blended. However, I don't think they'll last long enough to "age."
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What attracted me to this recipe was the fact that it had no salt. I had read the reviews and...