Remember our parents and grandparents used 15% Vinegar for pickling! Now it’s only 5% Vinegar and you are cutting it 3:1!! Not a good idea! You have 2.5% Vinegar just using a 1:1 ratio! Your canning salt ratio needs to be 1 measuring cup per gallon of brine (vinegar + water combined). i don’t know if you are boiling them on a low boil for a minimum of 12-14 minutes for ”low-temperature pasturization” and making certain they ”set up properly” or stay sealed prior to storing them on the shelves to cure for 30 days, or if you are planning on refrigerating them once you finish canning and allow them to cool down! if you fail to boil them and place them on the shelf, they will develop a botulism that can be fatal! Just my thoughts! Been putting up pickles for over 40 years and two of my proteges have used my recipe and won the Blue in the Minnesota State Fair 2007 & 2014

This is a cooking recipe, not a canning recipe. Only safe, current recipes designed for canning from a reliable source should be canned. Otherwise you put yourself at a risk for botulism. Bottled lime juice or bottled lemon juice is used in some recipes. It is twice as acidic as 5 % acidity vinegar. You can always use bottled lemon or bottled lime juice where vinegar is called for, but never use vinegar in place of the bottled lemon/lime juice. Bottled juice is used since it has to meet an acidity standard to be sold. Fresh lemons/limes vary in acidity and will not be strong enough for safety. I am sending you a link to information and recipes. If you want your salsa recipe it needs to be frozen. Just plain tomatoes without any other added low acid things will take 1 Tablespoon of bottled lemon juice to process them. Here is a link that might be useful: Safe salsa preserving.

Here's my notes for the Multi-Use sauce. I made it once with peppers, but we didn't like it, so it kinda fell off my radar. * Exported from MasterCook * Multi-Use Tomato Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced [1 garlic clove minced = 1 teaspoon] 2 large stalks celery -- chopped [1 stalk celery = 1/2 cup diced per PPG (Ball's Produce Purchase Guide] 2 medium carrots -- chopped [6 medium = 1 lb. = 3 cups sliced or 2-1/2 cups shredded per PPG, so I weigh the carrots and usually average 1 scant cup chopped] 1 large onion -- chopped [3 to 4 medium onions = 1 lb. onions = 2-1/2 cups chopped per PPG. weigh the onions. 1 medium should be 3/4 cup - I use 1 cup chopped for "large"] 1 large zucchini -- chopped [3 medium = 1 lb = 3 cups sliced. 1 medium = 1 cup sliced. I use 1 "large" = 1 cup chopped] 1 large sweet green pepper -- chopped [1 large = 6 to 8 ozs. = 1-1/4 cups chopped] 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Yield: "12 cups" Basically, it ended up with one cup of each of the vegetables. Yes, you can use your own sun-dried tomatoes. Even though reconstituted, they add a much richer flavor and much better texture than just adding additional fresh tomatoes. I guess you could use cooking wine. I never buy the stuff and I have no idea if the pH is significantly different than a dry red wine. You might not need any salt. Taste it BEFORE you add any. Did you know that different salts weigh out differently? 1 cup table or pickling salt = 10 ounces 1 cup Morton's Salt = 7.5 ounces 1 cup of Diamond Crystal = 5 ounces Plus the others on the very nice blog post I refer to. I do a lot of brining and corning of meat, and the brine % is uber important in making a safe product. That's when I learned all salt is not created equal (in weight :-) Here is a link that might be useful: Salt by Weight

Here you go. Dave Here is a link that might be useful: Discussions on best canning/preserving books