I don't know how to send a personal e-mail either in the harvest forum. I'm guessing we need to permit it on our membership page, then access a person's email address- maybe through the 'my page' blue link in the post after the person's name? It's only a guess. Did someone want to contact me about the labels by email? If so, I'll figure it out and repost to this post. dancinglemons- you notice I didn't put 'by Rebecca' on the salsa label, just so harvest forum/annie's salsa fans could use it. Kathy in Washington- you could try to use a photo or print program for a label you want to use and put a text box over my name... it's fine with me! Or, if there is a label you just MUST have, tell me and I'll make one with Kathy instead of Rebecca, just like.... Everyone- please remember- I use artwork without mercy from anywhere and everywhere and redo it to suit my label. That's why I never sell my labels. Except for that, I say have at it and use them one and all. Thank-you all for the compliments again :)) I should have more labels around the end of the canning season, (is it ever done?) and will post them here. Rebecca

Pep, it really doesn't matter what type, any type of sweet pepper. You could even use yellow or red if you like, or sweet banana pepper, according to your preference. Just not that many hot peppers or you might make salsa that could start a fire! Annie

Hi garden frog - Annie has mentioned in several past discussions of this recipe that the tomato sauce is optional because of the texture she prefers. Many use canned (store-bought) sauce and some of us use our own basic home-canned tomato sauce and some leave it out all together. But you can use any plain tomato sauce recipe you wish. There is a good one in BBB and the link below is to the basic sauce recipe. Dave If you want to read more about this salsa recipe there are hundreds of discussions here about it. Just search 'Annie's salsa'. Here is a link that might be useful: Standard tomato sauce recipe - NCHFP

Sadly yes, I'm limited to water bath at this time. The plan was to buy a pressure canner and a dehydrator this summer but when my husband got laid off, those plans were canceled. In the past I've not had good luck making spaghetti sauce my kids would actually eat. The Chunky Basil one had such good reviews, I wanted to give it a shot. Since my freezers are full, I figured if I was going to practice, I wanted it to be a recipe I could can if it turned out well. I have a good sized garden (and since my parents own a greenhouse, they gave me the plants for free) as well as access to a local amish produce auction where stuff sells dirt cheap (a bushel of green bell peppers for chopping for $1.00, canning tomatoes for $4-6 a bushel, Onions for 20-25 cents a pound etc and my parents buy stuff there regularly and give me their extras in exchange for some of the stuff I can). I also have a good supply of lids I bought last year when stuff was clearanced out. Overall I'm not too worried if the Chunky Basil Sauce recipe doesn't taste as good as I hope. I can always use the extras up simply by dumping a jar in every time a make a batch of chili (my pot is 4 gallons so a quart can easily get lost in there), I just know I won't have $ to get regular wine anytime soon. And since I have virtually free supplies at hand to make it, I'm not out much besides my time if the cooking wine tastes funky. As long as I know the substitution is safe, I can use it up in one fashion or another. I just won't make more than 1 batch until we can test it out. Since we have spaghetti almost every Sunday since it's a supper quick meal to make after we get home for church, if I can find a suitable sauce, it will definitely help the wallet come this winter when I don't have access to so much produce. I got the salsa done today and if the kids behave well tomorrow I will be making the spaghetti sauce. I'll let you know how it turns out. Thanks again.