Well I made a batch (with just a few minor adjustments) here's what I did differently. I added more garlic (like double), more onions (by accident, I food processed 6 onions and it gave me 3 cups, so I used it all). I also squeezed one lime into it. Everything else was the same as the recipe states. My husband thought it was too sweet (possibly the cumin? of course the sugar too). He would like a more tangy salsa For future batches, I'd consider leaving out the sugar and cut the cumin in half or leave it out all together, tasted too much like chili. I liked it, but he's the salsa coneseur so it was not a grand slam unfortunately, but a very good overall content. I'm wondering how I might now adjust the balance of what I made to reduce the sugar taste. We only ate one bowl full so far. There is a lot left. Any ideas/comments/suggestions? thanks!

I never put the sugar in and I like half vinegar and half lime juice. I really thought I would like to sub all lime but I tried it once and not as good. I think this salsa is super mild so I subed peppers. Today I threw 1 bell pepper, 2 green chiles and a few hot peppers in the food processor and it came out to a cup and a half. Tasted the salsa after I got that together without the 3-5 jalapenos and it was pretty good, but decided to add the jalapenos anyway. Like the paste and the sauce. Oh yeah, I water bath this too. I tried the pressure can once but I like the bite from the extra vinegar and lime.

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

nevermind! posted this on the "other side" haha! The answer was 6 lbs.