Zeuspaul, thanks for bringing the spaghetti sauce recipe from that site. I had overlooked their recipes since I was looking for the very simple processing of tomato pulp after passing it trough a mill and just adding a little salt. We would then flavor/season it right before using, depending on what we use it for. However, making sauce is a good option, and also, as you say, I can simply substitute the low acid ingredients (peppers, onions, garlic) with just more tomatoes, omit the oil and voila! it is even safer and I do not mind using the processing times of 25-30 minutes. After all, I would cook a pasta sauce on the stove top for a long time anyways. Doing this we still follow USDA recommendations and adjust for a potential lower acid tomato by using the pressure cooker. Thanks you Dave and Linda for your responses. After reading all your comments and going to the appropriate links I decided that I will follow the more stringent - Pressure cook for 25 or 30 minutes - rather than the U of M recommendation to just bring the pressure canner to pressure and turn it off. Processing for 25-30 minutes feels safer and will not hurt the product canned (sauce or soup). Also, as Zeuspaul points out, it is within the recommendations from the NCHFP! (it is just slightly hidden). TomNJ thanks for the report on pressure cooking salsa, glad it does not get mushy even with the PC. Now vinegar or lime/lemon juice does not bother me at all on salsa (I use it even for fresh salsa) so we will probably try Annie's salsa just like it is, changing only the scoville rating of the peppers (not the amount of peppers). That would be BWB though. No problem there. One type of tomato that gave us the most delicious pasta style sauce (and fresh gazpacho but I want to make hot soups too) was made with Kelloggs breakfast (large orange tomatoes). Unfortunately last year's were so sickly and weak it was not even worth saving seed so we are starting new orange tomatoes, to see what orange variety does well here. Persimmon is one we are trying this year (among others). Just from tasting these types of tomatoes my guess would be that they are the lower acid types. However, putting citric acid or lemon juice on them would not work for me. This is why I am so glad to have a pressure canning options just in case we get a good harvest of orange/yellows. Other orange/yellows we are trying are Golden Queen, Rainbow, Nebraska wedding and Azoyka (sp?). There are also two tomato soup recipes that do not require acid/lemon juice added and that I plan to try (both). I will bump that thread or copy/paste since this site seems to be loosing valuable old threads.

So I seem to have been able to do all that I wanted to know how to do. Now for some comments... I like knowing how to change the font, but I agree, I would use it rarely. What I find myself wishing I could do on a fairly regular basis, is putting something in italics, underlining a book title, putting a word in bold. As for the color, something else I would rarely go to the trouble of using, but again, I would like to know how to for that rare occasion when I might. Such as in a Christmas greetings thread or something like that. Most of the time I would not take the time to do that. As a matter of fact, I use the firefox browser and if you notice when I tried to use the color tags, I thought it didn't work. That is because firefox limits html commands when using their browser and I didn't see any red words. I realized that you did and I went and used Internet Explorer and sure enough, I saw the word red in red ink. Strangely, I didn't see the other effects. That was confusing and I have no idea why. BUT, in the browser that I use every day, the commands I wanted to use work fine with the directions you gave me. So I am all set. The thing I wanted most to do and will probably use more frequently than the others, is posting a photo inside the post. I used to use Tinypic, but at some point something changed and I was pasting the command they were providing and it still wasn't working. So these directions worked for me. I compared the command you were suggesting to the command Tinypic provided and they were different. But I think I would still use the Tinypic site to upload the photo and then just change the command where needed. Finally, on Nan's concern about resizing the photos. I assume that the concern is the time it takes to open a thread for someone on dial up when one of the photos is oversized. So the photo I posted above, is oversized? If that is a problem, I will go back and review the directions for resizing. Hope that helps. :-)

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

I found a way to get rid of all that blinding white. At least for Chrome users. Chrome has a extension for free called "Screen Shader". It changes the background to a softer color, their default is a soft orange, but you can change to a few other colors such as pink, soft blue, various tans, and black. You can also adjust the intensity from a very subtle color to more vibrant. I think it can also vary it automatically from day to night. Anyway, it's nice and it's free. Here's a link; screen-shader If you use other browers, check out their ext. and apps. most have similar free add ons. For Firefox there's no squint I didn't even realize how much it was hurting my eyes until I undid the white. Like when some annoying background noise stops, so relieved!