If I could just sub the peppers and roast them and the tomatoes, would using Annie's recipe still be safe? We have often discussed here that you can sub any peppers you wish as long as the total amounts remain the same (or less). So yes, hots can sub for the sweets or vice versa. And roasting the tomatoes and peppers poses no issues except for the measurements. That is why I said measure the called for amounts first before roasting as it will change the measurements after and you could easily add way too many peppers. The oregano, if you use dry pose no problems. Dried herbs and spices don't change the pH so you can add it to the Annie's Salsa recipe with no problems. Dave PS: for future reference, recipes from that particular source have to be evaluated individually for safety. It isn't a valid source for canning recipes - cooking, fine but canning, no - unless it provides the specific source info.

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

Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer

Fire roasting tomatoes would result in a similar situation as when roasting peppers as far as ease of skin removal. The skins will usually fall off very easily. Roasting the tomatoes too long with soften them more, so just roast until the skins come off. Cut into halves or quarters to remove most of the liquid and seeds. If adding a tomato juice, be sure its cooked down quite a bit first so that it will add thickness to the diced tomatoes. The jars should probably be cold packed with a half teaspoon of citric acid per quart, and about a teaspoon of PICKLE CRISP, to aid in retaining firmness during storage. Process using a BWB, at a fairly short interval, so that the tomatoes don't get cooked down to a sauce while in the jars. The added citric acid is necessary, and its your choice about how much salt to add. The diced pieces should only be about a half inch in size. Fill the jars with the drained diced tomatoes, then top off each jar to 1/2 inch with the thickened juice which can be added when its boiling. I prefer to add the acid, salt, and calcium chloride (Pickle Crisp) before filling each jar. In that way, you know that each has the necessary amount needed. The fire roasting can be done using the heat area of the grill. I have a Weber gas grill and remove grates and place the vegetables directly on the heat bars, or lava rock, or coals, while constantly turning to avoid to much heat on one area of the tomatoes. This will be about as close to store bought, but not quite the same. Its virtually impossible to make the texture exactly like store bought because we do not have sufficient flash heat processing equipment for these to be done at home.