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Wow, thanks for all the recipes, everyone. I will try every one of them, hopefully. I love having different varieties of salsa to eat all winter. My tomato yield this year has been really low, and I've only been able to make eight pints so far. I usually make 75-150 pints, sometimes even more. But I'm afraid this year I'm just not going to get enough tomatoes. By the time my plants got any size on them this summer, the temps were so high, they quit producing. Now I'm just trying to water them enough to keep them alive for fall tomatoes. CcecilM, Your recipe sounds so yummy. I used to make one very similar to this and loved it, but lost my recipe years ago and could never find it. This sounds like one they used to serve at a Mexican restaurant I loved as a kid called Pick's Hot Tamales. I also like a little sugar in my salsa. I can't wait to try it! Thank you! Jessaka, Thanks for TWO recipes. Mimi's recipe sounds like one I will love. I LOVE Habaneros, my favorite peppers. I can't use them in DH's salsa as he can't take the heat. If I hot water bath this recipe instead of pressure can it, do you think tripling the vinegar will be enough to keep it safe? I don't have a pressure cooker. Ilene, I had seen Annie's recipe for the Pace type salsa on the Harvest forum. I asked DH if he wanted me to make that one, since he likes Pace picante sauce. I'm going to make this recipe for him. I don't care for Pace salsa, but it's DH's favorite store bought brand. That's the one I referred to above as "made in New York City", LOL, even though it's not. I also know what you mean about how militant they are talking about canning procedures on the Harvest forum. But you know, that's good because they won't be poisoning anyone with improper canning procedures. I always worry about that, even though I'm extremely careful with everything I can. I don't boil my jars (do the flats and lids though), but run the jars through the dishwasher and leave them on the heat cycle until I'm ready to use them. Then process for 15 minutes in the HWB canner. Susan, I will have to try the Sam's black bean and corn salsa. I LOVE cilantro too. I put up a bushel of corn on the cob in the freezer this year, and have been thinking about making some corn/black bean salsa (fresh, not canned) out of some of it. I saw a recipe for a Southwest salsa that sounded great while I was searching the Internet looking for salsa recipes. Have you ever eaten at Joe T. Garcia's restaurant in Ft. Worth, down by the stockyards? Yummmy, it's my favorite Mexican restaurant in the whole world. They only serve two entrees, enchiladas or fajitas, and are world renowned for their food. It's the greatest (and I even like their salsa they sell in stores)! Well, since I don't have a recipe to add to this thread, I will add my best time saving tip. When I make salsa - in past years when I've had plenty of tomatoes - I cook my salsa in my electricity turkey roaster. This works so well, and it yields about 30 pints in one batch. It also leaves the stove top for the canner, and extra pots of boiling water. I love using the roaster for making salsa! Dawna

Here are two recipes I have made. Both are moist. I once sold the Pistachio Marble Cake at a bake sale for $15! Pistachio Marble Cake 1 pkg. yellow cake mix 1 pkg. (4-serving) Jell-O Pistachio Instant Pudding 4 eggs 1 C water 1/2 C oil 1/2 tsp. almond extract 1/4 C chocolate syrup Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Measure 1 1/2 C batter; stir in chocolate sryup. Spoon batters alternately into a greased and floured 10" Bundt pan or tube pan. Zigzag spatula through the batter to marble. Bake @ 350º for 50 minutes. Cool 15 minutes; remove from pan and finish cooling on rack. Sprinkle with confectioners sugar before serving. Pistachio Inside Outside Cake 1 pkg. white or yellow cake mix 1 pkg. (4-serving) Jell-O Pistachio Instant Pudding 3 eggs 1 C club soda 1 C oil 1/2 C chopped nuts Preheat oven to 350ºF. Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased and floured 10" Bundt pan @ 350º for 50 minutes. Cool 15 minutes; remove from pan and cool on rack. Split into 3 even layers. Spread about 1C of frosting between layers, spoon rest into center. Chill. Garnish with chopped nuts. To make frosting: Blend 1 pkg. (4-serving) Jell-O Pistachio Instant Pudding with 12 ounces Cool Whip. Chill slightly to set.

I soak fruits and vegetables in a vinegar solution, then rinse and dry them thoroughly. I notice that berries, even without sugar, and other soft fruits last longer in the fridge after this treatment, so I'm sure it kills bacteria. Vinegar is a strong cleaning agent. I use apple cider vinegar, but any vinegar will do. If I didn't go through so much of it, I would buy organic apple cider vinegar. That would be the best. Also pouring vinegar on any copper pot or other copper item and then pouring salt on it, waiting a few minutes, and then scrubbing is the best copper cleaning method.