tag:blogger.com,1999:blog-3429261233990123314.post44862182554246873..comments2024-02-14T23:47:38.543-07:00Comments on judysquiltsandthings: tomato soupJudyhttp://www.blogger.com/profile/06530748998376076224noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3429261233990123314.post-37939645335358918832011-10-23T22:51:31.408-07:002011-10-23T22:51:31.408-07:00I read somewhere, probably Jackie Clay's blog,...I read somewhere, probably Jackie Clay's blog, that sugar was used in canning recipes to soften the acid taste of foods that are pickled. Not to use less vinegar but to add sugar. I've also read that adding sugar can intensify some flavors kind of like MSG. At any rate we really like the soup without the sugar.<br /><br />Thanks for stopping by and leaving a comment!Judyhttps://www.blogger.com/profile/06530748998376076224noreply@blogger.comtag:blogger.com,1999:blog-3429261233990123314.post-89277812273956605862011-10-23T18:47:04.564-07:002011-10-23T18:47:04.564-07:00Sounds wonderful. I love tomato soup and use it i...Sounds wonderful. I love tomato soup and use it instead of tomato sauce in a lot of recipes because it is less acidic. I have always heard that adding a bit of sugar to spaghetti sauce (any sauce using fresh or canned tomatoes) makes it less acidic. I don't know if that's true but that's what I've heard. I think I like your version of the recipe best. <br /><br />: )HossBosshttps://www.blogger.com/profile/13444735851486747330noreply@blogger.com