Hi Dave, Probability is an essential element of decision making, along with reward and consequences. Most of life's hazards are actually within our control, but we chose to take the risk. For example, one of the greatest risks we all take each day is driving in a car. We can completely eliminate this risk by not getting in a car, but then the quality of life that comes with mobility is reduced below our acceptable range, so we choose to take the risk. Similarly I can eliminate all risk of dying in a plane crash by not flying, yet I have flown in over 1,000 airplanes because I judged the reward of keeping my job to outweigh the extremely low risk of a plane crash. To eliminate all risk of botulism, we would not only have to stop eating home canned foods, but also stop eating in restaurants (25 cases of botulism in the CDC report) and stop eating commercially canned foods (10 cases). So really it is degrees of risk that we deal with, and make decisions versus reward and consequences. If there was no consequence to using an approved recipe, then I would agree with you that taking additional risk makes no sense. In my case, however, there is a consequence. I grow my own vegetables and create my own recipes with them, and I get great pleasure from this. My salsa, for example, is quite unique and tastes much better than anything I have ever found commercially. I am not willing to give this up, so I choose to accept what may be slightly more risk to keep this pleasure, just as I choose to drive, fly, and eat out. Naturally if I truly believed that my recipes and methods were materially unsafe I would abandon them in a flash. That's where statistics come into play. According to Ball there are over 20 million home canners in the USA, putting up hundreds of millions of jars of food. With tomatoes being the most popular home garden crop, I have to believe there are perhaps tens of millions of jars of tomato products put up annually. Add to this the fact than many, if not most, home canners have never heard of the NCHFP, nonetheless follow their guidance (we see this everyday on this forum) and I would expect people to be dropping like flies - but they are not. With no reported cases of botulism in the CDC report caused by home canned salsa over the 10 year period, I conclude that the probability of getting botulism from tomato products, even unapproved recipes, is extremely low and acceptable for me. Certainly not acceptable for everyone, just as there are millions who refuse to fly, but with these statistics - along with my careful canning techniques and 35 year clean record - I truly believe my salsa is very safe. I wouldn't eat it otherwise. As I have said before, the teachings from you, Linda Lou, and others on this forum are extremely valuable in guiding people toward the lowest known risks, provided they are willing to only can approved recipes. But there are many of us who chose a slightly different risk/reward equation. To each his own. For the record, although my salsa is not an approved recipe do to higher levels of onions and garlic, I did change to acidifying it with citric acid and pressure canning as I found these did not materially change the taste. TomNJ

Here's the canned ghost. I'm sure we here could do a much better presentation than the one in the image! Here is a link that might be useful: Ghost in a canning jar, only $51K on Ebay

I was wondering if I could substitute a mix of the squash, peppers, and onions for the zuke/okra in the recipe with the 35 minute PC time? Technically, no. Squash for zukes, yes. Peppers and onions for zukes or okra, technically no. However, when you look at the various pHs - possibly could but with no assurances because of the amounts issues. Zucchini, 5.69 - 6.10 Okra, 5.50 - 6.60 Squash, yellow, 5.79 - 6.00 Peppers, 5.20 - 5.93 Onions 5.37 - 5.85 You'd do better to use the Spaghetti Sauce without meat as it provides for all the peppers and onions and subbing the squash for the mushrooms (6.00 - 6.70) should fly, OR best/safest bet - the Mixed Vegetables processing time. As long as you are comfortable with the risk it is your choice. Personally, if i was doing it I'd can Tomatoes with Zucchini (Squash) using that recipe and then can Tomatoes with Onions and Peppers separately using the Spaghetti Sauce recipe leaving out all the other ingredients. Much more variety of use that way. JMO Dave

1. Yes you can in those cases for which a pressure canning processing time has been determined. In some cases there is none, only BWB processing time is available, so in those cases you couldn't pressure can as you would only be guessing at the time needed. But many food instructions, including applesauce, provide pressure canning instructions. Further, some people don't like the results obtained from pressure canning some foods that are normally done in a BWB. The texture, taste, and quality may be affected by pressure canning. In some cases it is improved, in some it isn't. So as a very general guideline, pressure canning is usually reserved for the foods that require it. 2. Yes, if it is deep enough. Many of us do it. You just don't lock down the lid nor put on the weight. It has the drawback of being quite heavy - a PC full of jars and water - but it works fine. 3. Is there a benefit? Not really. Some prefer Presto, some All American. Some swear by each brand. Some of us have both the Presto 23 quart and the All American. Some, myself included, prefer working with the Presto, some prefer the All American. The BIG difference is the price between the 2 models/brands. Just stick with one of those 2 brands only. You'll find lots of discussions here about the pros and cons of both brands and it boils down to a matter of personal preference. Dave PS: and in case you aren't familiar with it, be sure to explore all the info at NCHFP Here is a link that might be useful: NCHFP