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?

Jill, You're welcome. Dried molasses is one of those things that sounds "odd" until you understand how it works to improve microbial life in the soil, isn't it? I think the molasses sold as a cattle supplement could work as long as you know they haven't addded anything to it that would be bad for your soil or for stuff grown in that soil. From what I understand, when sugar beets or sugar cane are processed to make sugar, sugar is the primary product they're after. So, after they've made the sugar, the leftover syrupy stuff is made into molasses for human consumption and for use in the garden. Then, the lower quality stuff that is left over from that process is turned into cattle feed. Unless something peculiar is added to it for the cattle, I don't know why it wouldn't work to stimulate microbial activity in the soil too. I'm less certain about the corn meal sold as cattle feed. Do you know if it is labeled as "corn meal" or as corn gluten meal" because I think it makes a difference. Corn gluten meal is the one used on the soil. How wonderful that you getting some ripe tomatoes! That is when it really feels like summer! And your daughter sounds like she's on the road to becoming a gardener herself! One funny thing about SunGold is that a lot of people who grow it the first time will complain that it doesn't taste that great, and then all of us who grow it every year are saying "What????" After a while, we figured out that a lot of newbies were harvesting it too early....as soon as it went from green to gold and weren't waiting for it to turn that distinctive golden-orange. So, clearly your daughter knew to wait for the Sungolds to get to the "yummy" stage which makes her a pretty smart cookie! I have tons of tomatoes on the plants, and it is a good thing, because "cool and rainy" are a distant memory here. Since our temps are in the danger zone, and are cranking up even higher this week, I probably won't get much additional fruit set on the plants that produce large tomatoes. If I can keep the cherry, currant, grape and paste types healthy, though, they'll set fruit for months yet. I did a walk-through of every row last night, and I have a handful of plants that look really bad. One of them is Wapisipicon Peach, which has never looked very good--just stayed wispy and wimpy and off-colored the whole time, literally from the day it was transplanted into the garden. It wilted and died over a 3 to 4 day period, so I'll take it out today. Two others that just look really bad and have had early blight for weeks are Caspian Pink and Valena Pink. Both of them are about 5' tall and the early blight has just traveled from bottom to top of the plant very rapidly. I've been trying to baby them along, but think I'll take them out today as they are getting worse and not better. The Valena Pink has two huge tomatoes that must weigh a pound-and-a-half or two. They are some of the largest tomatoes I've ever had on a plant. Those two are far enough along that I can pick them now and I think they will ripen. There are about a half-dozen smaller ones that won't though. Caspian Pink often looks really bad but outgrows the blight most years, but I don't think it will this year. Considering I have 140 plants, taking out a couple is no big deal. I do everything I can to avoid foliar diseases, except I don't spray with a fungicide as a preventive measure, and this is actually the best year ever. Usually I have blight on quite a few of them, so only having a bad case of it on three of them is not too bad. Long ago, I had to give up on the idea of having "beautiful" plants and settle for plants that produce ripe tomatoes! However, this year a lot of them do look pretty beautiful. I guess it is hard for early blight to grow and spread when there is no moisture. : ) Keep looking on the bright side.....because the weather has been wicked this year and you can't let it get you down. I am sorry you aren't going to have a good spring corn crop. Mine went in so late due to the late freezes that I don't know if I am going to get good ears or not. The corn itself looks great and has just tasseled, but with these high temperatures, the pollen may be sterile. I guess time will tell. Sorry about your pumpkins and okra too.....thank God for the fall garden! For fall corn, I think I am going to grow shoepeg corn ("Country Gentleman") because it is DH's and DS's favorite corn. I have "Seredipity" for spring corn and will just keep my fingers crossed that it pollinates before the heat gets too bad. M okra is making a slow recovery from being nibbled to the ground by the deer. About 8 plants came back although the others died. I should get okra from those 8, but have replanted more to replace the ones that didn't survive. One thing about fall gardening that I love (other than the fact that we get a "second chance" with crops that underperformed) is that a lot of the pests' life cycles are geared towards spring and summer crops. I never have as much of a pest problem on fall crops as on spring ones. And, now that I have a fence that truly seems to be deer-proof, I can grow more cool-season crops in the fall. Our deer have always preferred all the cool-season crops to the warm-season ones, especially cabbage and broccoli. Sweet potatoes love heat, so maybe it has been too cool for them to grow and maybe they will kick into gear now that more summer heat has arrived. With all the rain some of you have had, especially in your part of the state, I am amazed you have any garden left at all. I remember last year when my garden stayed wet for weeks and weeks, and even in the raised beds the moisture levels stayed incredibly high, and everything suffered greatly. To think y'all are having that kind of mositure again is mind-boggling. It is hard (but not impossible) to give peppers too much moisure (or soil that is too rich). Are your peppers off-color and dropping leaves? That probably would be too much moisture OR a nitrogen deficiency because the water-clogged roots can't take up nutrients because they are so full of water. If your tomatoes and peppers are in beds with identical drainage, the peppers "ought to" thrive if the tomatoes are thriving. Of course, your tomato plants probably are much larger than the pepper plants, so they can and do use more moisture. So, thinking about it in those terms, I can see why the peppers might be suffering. Last year I just kept my peppers in containers all summer and had a really good harvest and I don't think they would have done well here in last year's moisture. Too hot and dry....too cool and wet....too much this, and too little that. I'd like to have one year, just one year, with AVERAGE temperatures and AVERAGE rainfall. Instead, we seem to swing from one extreme to another, which IS (unfortunately) normal for us. At least we aren't in poor, flooded Iowa or in the San Francisco area where they are having temps in the 100s to 110s instead of their usual 70s and low 80s. A lot of California gardeners on the Tomato Forum have been begging for "hot weather plant tips" and, as you know from living here, there's not a lot you can do about the heat except hope it cools off. Our weather may be odd, but it still is pretty much what we and our gardens are used to having. Dawn

The party is over! It was a great success. We had about 80-85 people there, and yes, tons of food left over! I planned for close to the right number(planned for 100), but of course I expected them to eat way more then they did! Here's a picture of the cake that Emi's oldest sister made for her party. This is only the second one that she's tried decorating and I think she did a lovely job. Not professional yet, but very pretty and imaginative!

This year i decided not use any support on my 40 tomato plants. Not a single stake. Just let them sprawl. What did i learn? (Well, i learned that even if they did produce less, i was able to share with friends and family, the freezer is getting full and eating about 3-6 per day.) I learned that i need to plant more in the same amount of space to avoid sunscald on fruit. Around 60 plants may do the trick. My goal is to do less and less during the growing season. Just plant and pick. I did not water after transplanting and did not spray or fertilize :-)