Liz, here you are! Annie's Salsa Recipe ⢠8 cups tomatoes, peeled, chopped and drained ⢠2-1/2 cups onion, chopped ⢠1-1/2 cups green pepper, chopped ⢠3 - 5 jalapenos, chopped ⢠6 cloves garlic ⢠2 teaspoons cumin ⢠2 teaspoons ground black pepper ⢠1/8 cup canning salt ⢠1/4 cup fresh cilantro, chopped ⢠1/3 cup sugar ⢠1 cup 5% apple cider vinegar ⢠2 cups (16 oz.) tomato sauce ⢠2 cups (16 oz.) tomato paste Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2" headspace, seal and process in a boiling water canning bath for 15 minutes. Adjust for your altitude. Makes about 6-7 pints.

morz, I went over there and answered the questions, thanks for the heads up! Annie

Katie, my friend, I was just thinking about you. I canned your French Onion soup over the weekend, and dehydrated some garlic wondered how and what you were doing. Still Librarian-ing? (Is that even a word? LOL) I do wonder when they are going to change the salsa rules enough that the recipe will no longer be "acceptable". I just keep upping the vinegar, bit by bit.... Annie

Sally, I'd just do the rinse(s) in fresh water and soak(s) tonight, most recipes call for several rinses and soaks, so however many times the recipe calls for, then finish up in the morning. The pickles are going to be brittle, so handle them carefully. This is probably too late, I'm sorry I didn't see it before, I was canning pickles! Good luck, sometimes the timing is a bit tricky, especially when unexpected things happen. Annie