Annie, I served it tonight to my parents, DH and kids. Everyone loved it and I can see that I'd better get comfortable making it! I'm a nervous Nellie as I've never canned before but I bought a BWB canning pot, tongs, funnel and jars this past week. I'm a bit confused about the types of tomatoes, but the local farm stand should help me a bit. Did we use tomato paste at Sherry's? I was off at the Amish market buying other goodies when we finished it off.

I used a recipe from the Ball Blue Book for tomatillo salsa. Came out awesome! Will use Annies recipe for my red salsa as tomatoes from the produce market are cheap and good right now. Can I roast it a little before adding the vinegar? My tomatoes are struggling but I finally got our flood irrigation problem solved, hoping they'll recover from multiple days underwater. Starting a fall batch of seeds tomorrow and will include ground cherries, mild/sweet habaneros and plenty of tomatoes. Need salsa, having salsa withdrawals. Any idea where I can buy Asian cilantro seeds? My cilantro has been done for two months.

Here you go: ANNIES SALSA 8 cups tomatoes, peeled, chopped and drained 2 ½ cups chopped onion 1 ½ cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1/3 cup vinegar 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Makes 6 pints if I want to process in a BWB up the vinegar to one cup and process 10 minutes in BWB. You can safely leave out the cumin abd/or the green peppers but do not increase the cilantro NOTE: To repeat what Annie said, the Extension agency no longer recommends canning in quarts or pressure canning her salsa (probably because they don't have the resources to test it). For those who have made it in the past, the pressure canned recipe called for a smaller amount of vinegar. So, to update, make Annie's salsa with a full cup of vinegar, can only in pints and boiling water bath for 15 minutes. (From Carol) Use the Harvest forum search at the bottom of the front page not the GW-wide search at the top of the page. Dave

Here's the Habanero Gold Jelly, invented by Bob Rouleau of Ottawa, Canada. It's in the Bernardin book and now in the new "Ball Complete Book of Home Preserving." Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Bernardin liquid pectin (For USA other brands of liquid pectin are fine) Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids are nicely suspended. Here's the Peach Preserves for Winter Mornings, created by Doris, a CF member. Peach Preserves for Cold Mornings (Doris, Ruddmd) 3 pounds ripe peaches, peeled and quartered l/2 medium-size orange, quartered and seeded 2 Red Savina habaneros, (seeds and all) 4 cups sugar 1/4 teaspoon almond extract 3/4 Cup honey (the lightest, mildest you can find) Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Place knife blade attachment in food processor bowl; add orange quarters and habanero chiles. Process until finely chopped, stopping once to scrape down sides. Place orange, habanero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender. Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon. Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints. I see earlier in this thread the question was asked about what to do with a jam that's too stiff. The best thing to do (to avoid further cooking) is just to stir in a tablespoon or so of hot water when you open the jar. Whatever is needed to achieve the looseness you want. Carol