Making substitutions in Annie's Salsa

16 years ago

This is the original as posted by Deanna in another subbing thread that is getting too long:

ANNIEÂS SALSA

8 cups tomatoes, peeled, chopped and drained

2 Â½ cups chopped onion

1 Â½ cups chopped green pepper

3 Â 5 chopped jalapenos

6 cloves minced garlic

2 tsp cumin

2 tsp pepper

1/8 cup canning salt

Â¼ cup chopped fresh cilantro

1/3 cup sugar

1/3 cup vinegar (1 c. for BWB, may use combo of lemon or lime juice and 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.

Or BWB for 15 minutes for pints.

Makes 6 pints (or 7 sometimes).

Using it for a safe recipe guide I want to try the following subs:

4 cups diced tomatillos

3 1/2 cups (2 15 oz cans) turtle (black) beans

1 1/4 cups (11 oz can) shoepeg corn

2 1/2 cups diced onions

1 1/2 cup diced bell peppers

4 or 5 chopped habanero peppers

7 minced garlic cloves

2 tsp whole cumin seeds

2 tsp fresh ground black pepper

1/8 cup sea salt

1/8 cup chopped parsley

1/2 cup 5% acid cider vinegar

1/2 cup bottled lemon juice

12 oz can tomato paste

I want to BWB this for 15 minutes

Can I add another 11 oz can of shoepeg corn and a 15 oz can of tomato sauce w/o adding more vinegar? This is assuming that the above passes muster.

I hope to make this tomorrow or Thurs.

10Q in advance

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Comments (28)

readinglady
16 years ago
This is great. I needed a good laugh.

Thanks,

Carol
John__ShowMe__USA
Original Author
16 years ago
It's laughable all right. To do according to USDA guidelines I would have to process for 75 min at 15 lbs pressure which considering all the vinegar seems ridiculous. And to leave out the corn and beans would ruin the entire recipe.

Here is a link that might be useful: tomatillos
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I agree, I'd just use the tomatoes. Squishing them all up would result in a paste like texture, not the chunky salsa that I make. In fact, I'd probably just chop 'em up and not worry about the skins, or slip the skins from the frozen tomatoes and chop them up, maybe drain a little. You will probably get a thinner "sauce" instead of the thick and chunky salsa, but it would still be good. ruthie, you are right, I just added the sauce and paste for texture, I wanted that thick/chunky salsa, not what we call "taco sauce" here, which is more runny and has smaller chunks of the veggies, or no chunks at all. Annie
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There is no reason why you can't use them other than the cost and inefficiency of double processing anything. But if you have then then sure use them if you wish. The general conversion of fresh to dried is 4:1 so 1 cup of chopped fresh onion would equal approx. 1/4 cup of dried chopped onion. But it is always recommended that you rehydrate them first so that they don't use up the liquid in the rest of the recipe rehydrating and so change the overall density. So if you take the time to rehydrate them you can just measure them normally and use whatever the recipe calls for. Not sure how much time and effort it would save in the long run but there is no safety issue I know of. Alternative suggestions: just freeze all the ingredients for now and make the salsa in the fall when things slow down, of 2) find a better, faster way of dicing onions - food processor takes about 2 min. :) Dave
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Megan, Oh, I am having a malfunctioning brain. I am in the middle of six batches of Habanero Gold and for some reason I thought you asked about it instead of Annie's Salsa. Where is my head today? I can't imagine honey wouldn't work as there is such a small amount in the recipe, and I feel better about it knowing Marcy has safely used honey in her salsa. Carol, I know. When I first found the recipe, I found the pressure canning version and, even though I have a pressure canner, I prefer BWB so I didn't try the salsa until a year or two later when I realized it could be water-bath canned. I, too, watch for the answers from Readinglady, Digdirt, Linda Lou, Annie and a couple of others because I know they know what they are talking about, and with some of the others, I am not as certain. I even miss Ken, even though he had his cranky moments, because his answers were always so technically correct. I have old canning books too, but if the recipes in them that I've used have worked out well, I keep using them. Many of the more modern changes apply more to pressure canning than BWB canning as far as I can tell, and I mostly BWB or freeze or dehydrate. With the new (OK, it is two years old now but still feels somewhat new to me) glass-topped stove not being ideal for canning, I'm afraid to put a loaded pressure canner on it. If the combination of weight/heat cracked the glass top, I'd be buying myself a new stove because it is not warrantied for the use of pressure canners. Marcy, I miss using my pressure canner, but the new glass-topped stove has a built-in dehydrator mode, so I like that better than the old stove. My newish glass-topped stove had an instruction manual that said, basically, you cannot can on this stove and if you do and you break the stove's cooktop, your warranty is voided. I do BWB but carefully because I know it is mostly discouraged for other reasons than just the cooktop breaking. The weight of my BWB even when filled shouldn't be heavy enough to be a problem like some people have had with a fully-loaded pressure canner breaking the glass top, and none of the BWB processing times are long enough that the cycling on/off of the heat is an issue. I know my burners cycle on and off to avoid overheating, but they never cool enough that the canner stops boiling, which some folks have experienced with the glass-top stove. Since most BWB times are for 10 or 15 minuts only, I don't think any of the BWB times keep the cooktop hot enough long enough to crack the glass as some people have experienced with pressure canners. If my burner cycled off long enough for the boiling to cease, I'd BWB can on the side burner on our grill outdoors or something. I think most of the people who have trouble with the glasstop stoves breaking or cracking have older models and that the newer models hold up better to canning, but I might be wrong about that. Also, we put the old stove in the garage and kept it in case I didn't like canning on the new stove, but I suppose we can give it away or sell it or something because I have canned for 3 summers now on the new stove and like it fine. Carol, My peppers, okra and beans were wilted today, so I put the sprinkler on the garden and I don't care if having wet foliage on the tomato plants kills them all because they are starting to burn up some in the heat too. I noticed the ones on the edge of the garden near the driveway are burning up the most. I need to get back to the jelly making. After I finish, unless it starts raining or something, I'm going back out to the garden to harvest beans, tomatoes and peppers. I might be making salsa again on Sat. or Sun. afternoon. The paste tomatoes are producing fine, but my heirloom tomatoes are slowing down and the plants are burning up. August might be a 'skimpy' month for tomato production. Dawn
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Image by: Barnmom 8 cups tomatoes, peeled, chopped and drained 2-1/2 cups onion, chopped 1-1/2 cups green pepper, chopped 3 - 5 jalapenos, chopped 6 cloves garlic 2 teaspoons cumin 2 teaspoons ground black pepper 1/8 cup canning salt 1/4 cup fresh cilantro, chopped 1/3 cup sugar 1 cup 5% apple cider vinegar 2 cups (16 oz.) tomato sauce 2 cups (16 oz.) tomato paste Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2" headspace, seal and process in a boiling water canning bath for 15 minutes. Adjust for your altitude (see below). Makes about 6-7 pints. Additional Notes for Ingredients and Processing 8 cups tomatoes, peeled, chopped and drained Any type or color of tomato may be used (paste, canning, beefsteak, a combination of different types, etc.) The paste types will be meatier, the canners such as Rutgers are somewhat juicier than paste types and the beefsteaks the juiciest of all. Some prefer, as Annie does, to remove the tomato seeds and gel sacks. Some don't remove the seeds - this is personal preference. Measure after peeling, chopping and draining. 2-1/2 cups onion, chopped Roughly a 1/4" chopped size (this is the size used in the NCHFP testing - a little larger won't matter, but try not to have the pieces larger than 1/2" maximum). 1-1/2 cups green pepper, chopped Roughly a 1/4" chopped size. 3 - 5 jalapenos, chopped Any combination of green, red, whatever color peppers is fine. 3-5 jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4 cups. For a spicier salsa, you can decrease the sweet peppers and increase the hot peppers by the same amount. Or, you can use hotter peppers (such as habaneros or serranos) but the TOTAL amount of peppers cannot exceed 1-3/4 cups. 6 cloves garlic, minced or finely diced Do not increase. Small differences in size of cloves should not matter. 2 teaspoons cumin For taste only. Can be reduced or left out entirely. 2 teaspoons ground black pepper For taste only. Can be reduced or left out entirely. Any dried ground pepper such as cayenne may be substituted for a portion of or all of the black pepper. 2 tablespoons (same measurement as 1/8 cup) canning salt For taste only. Can be reduced or left out entirely. 1/4 cup fresh cilantro, chopped Can be reduced or left out entirely. Do not increase. Dried cilantro or other dried herbs may be added, but not more fresh herbs (fresh herbs change the pH - dried herbs do not). Add additional fresh herbs only after you open the jar. 1/3 cup sugar For taste only. Can be reduced or left out entirely. 1 cup 5% apple cider vinegar Can use any flavor vinegar (white, cider, etc.) as long as acidity is at least 5%. However, you can substitute bottled lemon or lime juice in any proportions according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup lime juice) as long as the total equals one cup. 2 cups (16 oz.) tomato sauce Can be reduced slightly. See "Canning & Processing" notes below. 2 cups (16 oz.) tomato paste For texture only. Can be reduced or left out entirely. JAR SIZES You may: Process in pint jars (either regular or wide mouth) or smaller (12 oz., 8 oz. half pints, or 4 oz. quarter pints). Process all smaller sizes at the same processing time for pints. You may NOT: Process in larger jars (24 oz., 32 oz. quarts or 1/2 gallon jars). Testing was done only in pint jars. CANNING & PROCESSING The recipe for pressure canning originally specified 1/3 cup vinegar and copies of that recipe are still available on the Internet. Pressure canning salsa has not been tested, therefore it is not officially recommended. If you wish to pressure can the salsa, you must include a full 1 cup of vinegar. Processing time that is currently used by some is 10 lbs. pressure for 30 minutes. Adjust for your altitude (see below). Because salsa is eaten out of the jar without heating and includes low acid vegetables such as garlic, onions and peppers, it is one of the riskier products to can at home due to two factors: the pH or acidity level (the normal cutoff point for boiling water bath vs. pressure canning is a pH of 4.6 and salsa can edge very close to that) and the density of the product. The salsa should be thin enough for the liquid portion to thoroughly suspend the chopped vegetables so the very center of the jar heats up to the same temperature as the outer portion next to the glass during processing. If you want it thicker, puree it AFTER you open the jar. DO NOT puree before processing - this would affect the density. Or, add a thickener such as Clear Jel or cornstarch AFTER you open the jar. DO NOT add other low acid vegetables before processing, such as corn or black beans. Only add them after you open the jar. ADJUSTMENTS If you live above 1000' in elevation, you need to calculate your altitude adjustments for both boiling water bath (BWB) and pressure canning (PC). As your altitude goes above 1000 feet the atmospheric pressure is reduced. This causes water to boil at temperatures lower than 212 degrees Fahrenheit. For safety in water bath canning, you must bring the contents of your jar to at least 212 degrees Fahrenheit. To compensate for the lower boiling temperature at altitude, you must increase processing time. For this salsa recipe, BWB times at altitudes of (per the Ball Blue Book): Up to 1000 ft. Processing time is 15 minutes. 1001 - 3000 ft. Increase processing time an extra 5 minutes to 20 minutes total. 3001 - 6000 ft. Increase processing time an extra 10 minutes to 25 minutes total. 6001 - 8000 ft. Increase processing time an extra 15 minutes to 30 minutes total. 8001 - 10,000 ft. Increase processing time an extra 20 minutes to 35 minutes total. Adjustments for pressure canning can be found in the Ball Blue Book or on their website. Do make sure you know the altitude where you do your canning. People that live in Denver know they are in the Mile High City and have to make adjustments, but portions of cities like Atlanta, Pittsburgh, and Oklahoma City are all above 1000' and it may be something you're not aware of and need to be compensating for. DO I HAVE TO USE BOTTLED LEMON JUICE? The pH scale runs from 0 (very acidic) to 14 (very alkaline). Each increment from 0 to 14 is 10 times more acidic/alkaline (remember the "magic" number of pH 4.6 for BWB vs. pressure canning). pH testing on fresh lemons ranged from 2.20 to 3.20, so one variety of lemon or even an individual lemon grown in a different orchard might be 10 times LESS acidic than another. Bottled lemon juice, which is processed to a standard acidity, is used for testing in recipes and is also pasteurized, therefore it also will not create any further enzyme reactions in your canned goods (per the folks at ReaLemon a couple of years ago). Note: Bottled lemon or lime juices are only called for when canning borderline pH foods (tomatoes and salsa usually). If you are making jams and jellies with high acid fruits (any fruit excluding Asian pears, bananas, mangoes, figs and melons), feel free to use fresh lemon or lime juice. Do I personally like using bottled lemon juice? Not particularly, but when a canning procedure SPECIFICALLY CALLS FOR IT, I use it without questioning it. A very good explanation is in this publication from North Dakota State University - "Why add lemon juice to tomatoes and salsa before canning?" Especially note the different pH values of individual varieties of tomatoes (and there are thousands more varieties). For the more science oriented, this 2004 paper from the NCHFP: On safe acidification of salsa for home boiling water canning
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readinglady
16 years ago
Sorry, John. I must be getting burned out on substitution questions. I thought you were joking.

If you're serious, I'd look at a corn relish recipe. You're not really aiming for a plain pressure-canned vegetable. Processing time is much shorter and lists of ingredients are pretty similar. You can see what proportions of vinegar to corn/onions/peppers etc. are recommended and go from there.

Carol
John__ShowMe__USA
Original Author
16 years ago
It's my fault, Carol.

At the time I posted I had not completely done my homework and honestly thought that the subs I wanted to make were feasible. The idea came from a black bean, corn & tomatillo salsa that was posted on another forum. And I knew there are commercial salsas based on the same 3 ingredients.

Pressure processing a salsa for 25 min at 15 lbs pressure turned out better than I had hoped for and I could accept that, but the 75 min just seems too much.

Anyways, I'm making a batch of what I posted as we speak. It will be refrigerated for a day or so until I decide how to process. Might freeze some and pressure process some. And who knows, I might just eat it all! But what I think will really do is make burritos with it.

Thanks for your help... you are one of the very best contributers to this great forum!

jt
readinglady
16 years ago
Thanks for the pat on the back. We can all use it at one time or another.

I didn't think to mention that Annie at one point tried including some corn and black beans in her salsa. She did follow the longer processing time. She thought the results were disappointing. It seems the corn and beans lost a lot of their character. Instead of separate ingredients it just sort of melded into this anonymous mixture.

I still think a good look at a corn relish would be the way to go. Tomatillos are not a problem with that and a lot of recipes do include peppers, onions, some herbs. Cumin would certainly work. You might find doing some sort of "corn salsa" works best then stir in the black beans upon use.

Just a thought. Let us know what you come up with. It should be an interesting experiment.

Carol
kayskats
16 years ago
has anyone looked at the salsa recipes in Small Batch Preserving?
There's a freezer recipe for Southwest Black Bean and Corn Salsa... no tomatoes, but I think you might be able to make a larger batch and put in some tomatoes.

If you're interested, I'll type it ... unless Carol already has it in her data base
Kay
readinglady
16 years ago
I'm laughing. No "Carol doesn't have it in her data base."

Makes me sound much more "together" than I am. Kay, I'd love for you to type it in. I can't even find my copy of "Small Batch Preserving." It took me 20 minutes today to find my jar lifter. In the garage. Buried. The couch is in there, so is the old refrigerator and numerous boxes of books, including most of my canning references.

(Carol, who finally has a kitchen after 5 months and is now prepping her first batch of salsa for canning.)

Carol
prairie_love
16 years ago
I made a corn salsa last year (am including the link regarding it). I have to say, it was a bit disappointing. It was okay, but not great. I think, now that I've tried it, in the future I would probably simply make a salsa "base" and add frozen corn to it. And fresh cilantro. I am just not very happy with the corn after processing, I much prefer the frozen.

Ann

Here is a link that might be useful: corn salsa
kayskats
16 years ago
Wonderful ..So when do we see pictures of the long awaited kitchen ...
We redid our kitchen two years ago, kept the same footprint so we were down only four weeks ... but I nearly went crazy.

So here goes

Southwest Black Bean and Corn Salsa

Source: "Small-Batch Preserving," Topp & Howard
Yield: About 2 3/4 cups

1 cup cooked black beans
1 cup frozen or fresh corn niblets
1/2 cup finely chopped celery
2 jalapeÃ±o peppers seeded and finely chopped
2 cloves garlic chopped
2 tbsps lime juice
2 tbsps balsamic vinegar
1 tbsp red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/2 cup finely chopped sweet red peppers
1/2 cup finely chopped green onions
1 tbsp olive oil
1/2 cup chopped fresh cilantro

Place beans, corn celery, jalapeno pepper, garlic, lime juice, balsamic vinegar, red wine vinegar, cumin, black pepper and salt in a large saucepan. Bring to a boil, reduce heat and boil gently for 5 minutes.
Stir in red pepper, green onion, olive oil and cilantro.
Spoon salsa into clean jars or plastic containers to within 1/2 inch of rim. Cover with tight fiting lids. Label jars and refrigerate for up to 1 week or freeze for longer storage.
John__ShowMe__USA
Original Author
16 years ago
Thanks, all. I'm still looking. Spent 2 hours googling and am so sick of looking at hits that were just not relevent. Even so-called advanced search freatures on recipe sites just delivered too much junk to sift through.

Too nice a day to be sitting here at the computer. Lots of peppers need picking and freezing and tomorrow is supposed to be really cool.

Later....
User
16 years ago
I've made Annie's wonderful and versatile salsa for 2 years now (if you're reading, thanks, Annie, in our house it's become a tradition) with fresh corn and canned and drained black bean additions. We used 1 cup of cider vinegar and 1/3 cup lime juice and processed in a BWB for 15 minutes (pints). I see now that it doesn't conform to USDA BWB guidelines, but it worked for us (and it was delicious).

sandyponder
John__ShowMe__USA
Original Author
16 years ago
sandyponder,

You should have seen the recipes that I found on the internet for salsas/relishes that contained corn, black beans etc. Some looked outrageously dangerous. A couple of them said basically to boil, pour into hot jars and cap. That's it! No processing, no freezing or refrigerating.

The canned corn and the turtle beans that I'm adding have presumably already been processed by Bush's Best & Green Giant.

I'm trying to decide what kind of cheese to use if make burritos out of the majority of it. Really don't need more burritos in the freezer right now though.

Frustrated...

jt
readinglady
16 years ago
You're right. Corn and beans do present definite challenges in canning. Not just low pH but density issues. I personally would be very careful about merely adding it to Annie's salsa with a little additional acid as the previous poster mentioned. That could be a risky proposition. For one thing, I don't see that you could use the same processing time.

You can pickle green beans, corn, etc. but the problem is you have to add so much vinegar it definitely is a pickle, not a salsa.

It's interesting that Topp & Howard did a freezer version of that kind of salsa. They're very good at coming up with imaginative, safe, can-able recipes. The fact that they didn't in this case says something.

I'd really like to see the new edition of their book. I wonder what's been added?

John, if you're like me you may find yourself researching this as a winter project. Sometimes it takes more than one season to figure something out that's tasty and also safe.

I always end up wishing I had more freezer space. Some kind of humungous commercial walk-in, LOL.

Well, I'm canning salsa today. The first and only canning of the season. Good thing I over-canned last summer. I have lots I need to use up anyway.

Carol
mellyofthesouth
16 years ago
I found this in the description of the new book at amazon.
"A brand new chapter features freezer preserving as an alternative to the traditional methods. "
I'll hold to see a review by someone who had the old book.
User
16 years ago
jt-

I used drained and well dried store bought black beans and fresh corn which had been cooked for 10 minutes at a rolling boil, cooled in ice water and cut off the cob (then cooked again with the salsa of course). I had no problem with the jars sealing or spoilage, however, the salsa was gone by February, so I cannot comment on long term storage.

I learned to BWB can from my mother and grandmother, and they grew and canned *everything* (out of necessity), so what I know about canning is familial knowledge, not scientific info.

Now I can because I enjoy it and because it keeps food without energy usage (save for the initial processing propane use), there is no hated plastic involved and my precious freezer space is then available for meat, pesto, pie crusts, cookies, etc.

I'm sure readinglady is correct, as I've read many of her posts, and I know how knowledgeable she is about canning. I will only say that I have had tasty results and no spoilage using black beans and corn in my version of Annie's Salsa.

sandyponder
readinglady
16 years ago
You may continue to eat the salsa with perfect safety. (Well, that sounds like I'm giving permission, LOL, which is not what I mean.) But it's like Russian roulette - a gamble.

We all have to decide where our comfort level lies in regard to canning. One thing I try to keep in mind, having grown up in a canning family, is that bacteria "evolve". We live in a different world with different challenges in regard to what threatens our health.

When I think back to my grandmothers and "greats" I try to remember they were canning according to the best information available at the time. We should do no less. Food science has changed exponentially and I wouldn't be surprised if the next generation has its own concerns about our methods.

Carol
John__ShowMe__USA
Original Author
16 years ago
Hi guys & thanks for the replies!

I ended up with quite a bunch after adding the beans and corn. The heat level was just right for me and I wasn't about to pressure process and ruin everything. Ate all I could for two days with corn tortilla chips. It shouldn't be a surprise where it ended up...

One of my best ever! Looks skimpy in the picture, but 15 of them weighed a little over 10 lbs. Had one for supper last night and was so happy. Sometimes things just work.

JohnT
readinglady
16 years ago
John, that does look great. I'll keep that in mind; it just sounds a treat for winter. So did you end up freezing sme?

Carol
robinkateb
16 years ago
sandyponder, With the recipe you canned spoilage is not the issue. That recipe is unsafe to can without a pressure canner (and possibly even then) because of all the low acid ingredients and the potential for botulism. Most of the time you may be safe, if there was no botulism present when you canned the salsa. However if there was the jar without air is the perfect place for it to grow.

As Carol said it is like Russian Roulette. SO far the chamber has been empty. Or like my DH said when I could not find my pressure canner instructions, "It's all fun and games until somebody loses a family member."

John, that looks wonderful!!

-Robin
annie1992
16 years ago
John, that does look wonderfully yummy.

I agree with Carol and Robin. Everyone has their own comfort level as to safety, and that's their own personal choice, but I'm pretty diligent when low acid vegetables are involved, even more so when it's meat products.

Yes, I know our grandmothers did it for decades. Yes, I know only a couple dozen people got botulism last year. I don't want to be one of them...

As for changing safety issues, I rode all the way to Canada one summer in the back of a pick up truck too, but I'd sure never do it with my kids or grand kids. Heck, my parents didn't even know that smoking could kill them when they started. As our knowledge grows and our technology improves, my procedures change and adapt. It seems reasonable to me. (shrug)

Annie
John__ShowMe__USA
Original Author
16 years ago
Event was last weekend and was a phenomenal success. An auction of donated items and the $10 contest entry fees raised over $1400 for "Step Up For Charity" and the first ever annual hot sauce competition was held. There were over 120 entries of both commercial and amateur sauces. In the salsa category Annie's Salsa took 1st, Annie's Peach Twist Salsa took 2nd and a variation on Annie's Peach Twist Salsa took 3rd. (my entries) My Tomatillos Turtle Bean Salsa took 2nd in the "Fresh From the Fields" category which used peppers picked there and prepared entirely on site.

Only entered 4 items and they all ribboned so felt did really well. I so wanted to enter my fermented sauces, but until I can get them certified safe am going to continue to use for my own consumption only and dehydrate the rest for powder.

Swept the salsa category with these.....

1st

2nd

3rd

And my entry in the "Fresh From the Fields"

2nd

jt
kayskats
16 years ago
WOW ... congratulations...
I like your combination of acids 1/3 cider vinegar, 1/3 lime juice, 1/3 lemon juice. Think I'll use that.

Kay
John__ShowMe__USA
Original Author
16 years ago
Thanks, Kay

I screwed up the Annie's Salsa label though. Should have looked like this:

#1

jt
dgkritch
16 years ago
Nice job jt!!

tap...tap.....tap.....we're waiting for pictures!!

Deanna (ain't Annie grand???)
booberry85
16 years ago
Fantastic! Congratulations on your ribbons!

Boo
kim47
16 years ago
Well I wanted to try making Annie's Salsa but it was going to be my first attempt at canning so I chickened out. I did make, don't laugh, 5 half pints of peach preserves. First time and it turned out pretty good. Will make stuff again.
Annie is your recipe for pear chutney here somewhere? Sounds good.
Kim
John__ShowMe__USA
Original Author
16 years ago
Thanks Boo! There was a Boo in attendance. Any relation?

Deanna,

I haven't rounded up all the pictures yet and only have 1 of me that someone else posted on another forum. Should give an idea of how primitive it was. It took me a couple of hours to dice everything in my Onion Chopper. I had an ice chest to keep everything cool.

Yes, Annie ROCKS! I hope she isn't mad that I used her name and made so many substitutions to original recipes.

jt

Here is a link that might be useful:
jude31
15 years ago
Gosh, you guys are busy! I have a question about substituting canned diced tomatoes, drained, for the fresh chopped ones in Annie's salsa. Would I need to adjust any of the other ingredients? I got started too late in the summer to make enough of this wonderful stuff....7 more pints today. This would also be a big timesaver for me but I don't want to screw it up. By the time I share my 22 jars with 4 kids and grandkids I won't have any left and that would NOT be a good thing.

Thanks, Jude

Making substitutions in Annie's Salsa

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