I really don't like onions and peppers. I know i'm strange. Pretty hard to have salsa without onions or peppers. Leave those out, which you can, and all you have is seasoned tomatoes with pineapple and spices. :) So you want pineapple (no peaches?) salsa with no onions and no peppers and no sulfates, correct? Then the recipe would be Tomato-Pineapple Salsa 6 cups tomatoes, peeled, chopped, drained 2 cups chopped pineapple tidbits No chopped onion (or any amt. you want up 2 1/2 cups) No chopped or jalapeno peppers (amt. you want up to 1 1/2 cups)** The rest stays the same except you can use 1 cup lime juice so there is no vinegar in it. You can always leave out low acid ingredients as doing so actually increases the safety margin. But the volume and consistency is going to be way off. **If you want to substitute more tomatoes for the onions and more pineapple for the peppers you can as both are much more acidic. Just don't exceed the total amounts of solids ingredients or reduce the required amounts of liquid ingredients. But what the resulting taste is going to be like is unknown. Keep in mind that the salsa needs to be very sloshy/soupy when it goes into the jars. Do not use paste tomatoes (not enough liquid in them). You can drain off the excess after you open the jars, not before. And if you want it pureed (no chunks) then you have to do that after opening the jars, not before. Dave

Yes, I know Bernardin is the Ball Canadian partner (or Ball is the US Bernardin partner, LOL). But when KatieC first posted, Bernardin books were only available in Canada unless you crossed the border to buy one or traded Ball & Bernardin books with a friend. The Bernardin formulas only became generally available with the publication of the Ball/Bernardin Complete Book of Home Preserving. I always thought it was stupid that Jardin corp. refused to sell the Bernardin book this side of the line or the Ball book that side of the line. As if Americans were too stupid to work with metric or Canadians couldn't use Imperial (which is ultra-silly). Carol

Emily, why would you need to pressure can it? If you have a pressure canner, just use that as a water bath canner, but don't tighten the lid. Ann, I can answer a few of those: Yes, you can decrease the amount of sweet pepper and increase the amount of jalapeno Yes, you can replace vinegar with lemon or lime juice. Yes, you should peel the peaches (I don't like getting the little bits of peel, but I think you wouldn't HAVE to peel them). I can't address the taste issue, I think either of the citrus would add a nice flavor note, but I don't know about replacing them, mine never last that long! I usually add 5 minutes for pints if the time given is for half pints, but I see that Katie has not specified the jar size. Annie

Acidification is required in "plain" tomato products. I believe it has to do with the variability in acid content. (i.e., they can't test everyone's individual tomatoes to determine acidity). The recipe above was probably tested with lower acid types to ensure it would be safe no matter what. The guidelines are published after extensive testing. Many are typical "governmental CYA". They won't say it's safe unles they've done the testing. They tell people NOT to do things that they haven't tested. Yes, there are probably safe ways to "can salsa in quarts" for example, but because no testing has been done, they recommend "NO quarts". Clear as mud? So, there are times when the information seems to conflict like adding acid to plain tomatoes, but not to tomatoes with low acid ingredients added. It's because this ONE recipe has been tested. They aren't recommending "free reign" with ingredients and quantities, but are willing to ensure the safety of this one. That's why it's important to stick to tested recipes. The risk factor is high when people get "creative". The government is always going to err on the side of caution. A couple of other comments from above: I think the difference between 'sauce' and 'crushed' is texture and thickness. Sauce would be smooth and thicker, Crushed would still have some chunks of tomato with a more watery sauce. And, you mentioned that your pressure canner isn't big enough to do quarts. That is another concern. You need a canner (not cooker) that is large enough to fit 4 quarts, or it doesn't function adequately for canning. You can cook in a canner, but sometimes you can't can in a cooker. :+) say that fast five timessize> Lastly, you mentioned that you can put enough water in your canner to cover quarts. I hope you're not pressure canning with water covering quarts. There should just be a couple of inches in the bottom for Pressure canning. If you are using the same pot for water bath, then I misunderstood what you wrote. Deanna