Teri, As Annie says, I made a whole bunch of little jars of preserves for a friend's wedding favours a few years back. I made several different kinds of things, spread out over the harvest season; all the jams and jellies went into those little 4-ounce jars. I did some salsa and some red onion relish in 8-ounce jars. In fact, I can most jams and jellies in those 4-ounce jars, whether for me or to give away. (We don't eat a lot of jam so we don't through them very quickly, and that way they don't go bad in the fridge once they're opened.) You can always put a recipe into smaller jars than it calls for. So if the recipe says it makes 4 pint jars or 8 half-pints, you can make 16 wee 4-oz jars instead! Just process for the same time for half-pints. (Jams and jellies you usually only need to process for 10 minutes, or for only 5 minutes if you start with sterilized jars.) The down side to the tiny jars is that it takes more batches to can a lot of them. If you have a rack you can put between them you can do them in two layers at once --- I use a dollar-store cake-cooling rack that is about the same size as my canner. Good luck! I hope you have TONNES of fun canning. Zabby

Yes you can core and freeze them. Many do and its often discussed here. Yellow tomatoes are treated just like red ones or any of the other colors. Same methods for canning, same packing instructions, same processing times either BWB canned or pressure canned, same amounts of added bottled lemon juice or citric acid. Dave

This is unfortunately a common problem when one tries to double or triple recipes. And why it is generally not recommended to do it without detailed notes like re-writing the entire recipe first and then triple checking the math. ;-) In this particular case IMO you are safe but not just because of the reduction in onions. Not only is their pH quite different but the onions contain much more free water and that alone can be a pH issue. IMO what saves you in this case is the use of the bottled (I assume) lemon and lime juice since they are so much more acidic than the vinegar called for in the recipe. Just my personal opinion and I wouldn't encourage doing this again but I'd be comfortable eating it. Dave

Thanks, cookebook and mamapinky, I've been busy canning and just haven't been here earlier in the evenings any more. cookebook, that's the best version, it's extremely detailed and has all the notes! I did not have enough tomatoes to make salsa this year, or even can any plain tomatoes, but I did have peaches and so I canned 34 pints of salsa made with peaches in place of most of the tomatoes, and using last year's canned tomatoes for the tomato portion. It's pretty good and my son-in-law loves it, wants it every year instead of the original stuff, LOL. Happy canning, agmss! Annie