just realized you're talking orange. Annie says her recipe was tested without the sauce or salsa. So if you use orange tomatoes, you have orange salsa. there's also a version called Peach Twist, but you could make Annie's Pineapple Twist Salsa. I think I'd use fresh pineapple AnnieÂs Peach (Pineapple) Twist Salsa Yield: about 6 pints Harvest Forum 1 quart tomatoes, skinned, chopped, drained 1 quart peaches, skinned, pitted and diced, including juice (or pineapple) 2 1/2 cups onion, chopped 1 1/2 cups green peppers, chopped 3 to 5 jalapenos, chopped fine 6 cloves garlic, minced 4 teaspoons cumin, ground 2 teaspoons pepper 2 tablespoons canning salt 1 cup cider vinegar brown sugar to taste Mix all ingredients, bring to a boil and cook 10 minutes. For boiling water bath, process 15 minutes for pints.

There are still all those ingredients that came from a laboratory. Grandma used to tell me that if it wasn't food 50 years ago, it's not food now. So we still have the added chemical ingredients, which I dislike and avoid whenever I can. As I mentioned, that can of baked beans doesn't have anything in it that I can't pronounce. I love beans. Nearly all beans, any beans. I like them in soup or in burritos, I make a pot of pinto beans and cornbread and that can be a meal for me for a couple of days and I'm happy. I've been known to eat last night's cold baked beans in a sandwich for breakfast, love 'em. Maybe that's it, I love 'em all. I prefer homemade to canned, of course, but I don't find commercially canned beans to be any "mushier" than my homecanned ones. Of course, I come from Michigan, we grow a lot of beans and are the major supplier of dried beans to Europe. 90% of our cranberry beans go to Italy, and I think I eat a good portion of the remaining 10%, LOL. I don't think I've ever met a bean I didn't like except those big, dry and mealy Limas. Cake I can take or leave, even the homemade ones. Like cheesecake, it's OK, but I'm relatively apathetic. Cake mix cake, though, has that metallic flavor and feels like a sponge in my mouth, until it falls apart into those spongy little crumbs. As I've mentioned, Ashley actually likes that texture, Shaun mentioned that she did too, and I don't think that someone else using them indicates a moral deficiency of any kind. Just don't argue that they are cheaper or faster, because they aren't and the savings in time is only a few minutes over making a scratch cake. So, my cake baking will remain relegated to weddings and holidays, Ashley can make Duncan Hines cupcakes if she chooses to and frost them with Nutella. I'll take seconds on the baked beans, any way you can make them, although I prefer them with maple syrup and some nice smoky bacon. Annie

For those who like tomatoes and fruit canned together, this salsa might be the thing. (Though personally I'd swap out the Balsamic for a white wine or white distilled vinegar or perhaps bottled lime juice.) Summer Salsa from Ball Complete Book of Home Preserving Yield: 12 8 oz. jars or 6 pints. (Don't can in quarts.) 4 cups chopped cored peeled tomatoes 2 cups chopped pitted peeled peaches, treated to prevent browning and drained 2 cups chopped cored peeled pears, treated to prevent browning and drained 1 red bell pepper, seeded and finely chopped 1 cup chopped red onion 3-4 jalapeno peppers, seeded and finely chopped 1/2 cup loosely packed finely chopped cilantro 1/2 cup liquid honey Grated zest and juice of 1 lemon 1/4 cup balsamic vinegar 1 tbsp. finely chopped fresh mint Possible safe changes: You could swap out the peaches and/or the pears for pineapple. You could increase the jalapenos if you reduce the sweet red pepper or you could use hotter peppers. You could decrease the red onion and increase the peppers or vice versa. The idea is all these things can be done as long as the total volume of low-acid peppers and onion remains the same. You could delete the cilantro or substitute parsley. You could delete the fresh mint or again, increase the mint and reduce the cilantro. You could reduce the honey if you prefer the salsa less sweet. You could sub another 5% or stronger vinegar for the balsamic. Directions: Prepare canner, jars and lids. In a large non-reactive pan combine tomatoes, peaches, pears, red pepper, onion and jalapeno peppers. Bring to a boil over medium-high heat, stirring constantly. Add cilantro, honey, lemon zest and juice, vinegar and mint. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2" headsapce. Remove air bubbles and adjust headspace, if necessary, by adding salsa. Wipe rim. Plade lid on jar. Screw band down. Place in canner, ensuring jars are completely covered with water. Bring to a boil nd process 8 oz. jars 15 minutes and pints 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For a party dip, Ball suggests stirring 1 1/2 cups of salsa into 16 oz. softened cream cheese or cubed processed cheese or a mixture of both. Heat in a microwave 5 minutes, stirring well at about 3. Serve with tortilla chips, crackers or bread. Enjoy, Carol

Sounds good to me. I bought a jar of pineapple salsa when I was in Lancaster, PA and it's really good. The ingredient list reads: diced tomatoes, pineapples, onion, jalapeno peppers, sugar, tomato paste, vinegar, citric acid, garlic, spices. It has a sweet-sour - piquant - taste to it. I've used it on fish and chicken, but it also goes well with tortilla chips. DH is not as enamored of it as am I, though. He likes really hot salsa without a sweet/sour contrast.