Here's my recipe, porkster. It's a whole lot better than store-bought relish. You can double this. I did all the chopping by pulsing roughly chopped vegetables in the food processor. You might substitute hot peppers for some of the bells. Sweet Pickle Relish 4 cups chopped seeded, unpeeled cucumbers (about 4) 1 cup chopped green bell peppers (about 2) 1/2 cup chopped red bell peppers (about 1) 3 cups chopped onions 3 cups finely diced celery 1 tablespoon celery seeds 1/4 cup salt (I use pickling salt) 3 1/2 cups sugar 2 cups white vinegar 1 tablespoon yellow mustard seeds Combine all vegetables in large bowl. Sprinkle with salt. Cover with cold water, let stand 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes. Pack into jars to within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints.

Well, here's how I do (I use it in "apple" crisp as I cannot make a decent pie crust to save my life). Start by peeling a zucchini. If you want people to think these are apples, remove all the bits of green peel. Slice in half lengthwise and scoop out the seeds and pulpy center with a spoon. Lay the zucchini cut side down and slice. I use two large zucchinis (about 6 cups? - I don't know. I never measure anything.) Place in a large saucepan and add: 1/2 cup sugar 1 tablespoon cinnamon (or to your taste, but I love cinnamon) or 2 t. apple pie spice about 3/4 cup water 1/4 cup lemon juice Simmer until the slices are tender and the liquid has become syrupy. For a fruit crisp: Take out the slices and put into a 2 qt. baking dish. Keep simmering the syrup until thick. Add 1 tablespoon tapioca if you like it thicker. Dump the syrup over the slices in the baking dish. Sprinkle on your favorite crumb topping. Mine is: 6 tablespoons butter or margarine 1 cup flour (or substitute some oatmeal for part of the flour) 1/2 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt Mix until crumbly and sprinkle over the slices. Bake at 350 degrees for about 45 minutes.

Actually, a pressure canner is going to reach a higher internal temperature than a boiling water bath, so you should be fine using the 5 pounds at the same time, but if you're more comfortable with it, use 10 pounds, which is the standard pressure for canning. I don't think you'll notice any difference in quality. I doubt the time to bring the canner up to pressure and bring it down after processing is any greater than the time required to bring a big BWB to the boil, so as far as convenience is concerned and certainly weight, you're probably ahead with the PC. Carol

Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?