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?

Thanks for your help. Linda confirmed our suspicion that the bread machine was too hot. We still had time, so called Amazon for a return authorization. I want hardware that can handled the recipes I love, so will order the Zojirushi BB-CEC20WB tomorrow. If you're interested, here is our original recipe for raisen bread that is wonderful!!! 1-1/4 cups water 1/3 cup honey 2T butter, softened 1-1/4 cups whole wheat flour 2 cups bread flour 1 tsp. salt 1 tsp. Vietnamese cinnamon 1tsp. Penzeys single-strength vanilla extract 2 tsp. rapid rise yeast 1 cup dried raisens We've made this recipe for 10 years with great results. It has a soft crust, doesn't blow out the top, the inside texture is moist, but not gummy and the flavor is amazing. Thanks, everyone, for your help. Jim

I still have fingernails! It didn't really start rising until after 2 hours! I put a pan of hot water in the oven with it, and that helped. I wonder if buttermilk isn't a great liquid for dissolving yeast. The buttermilk was almost as thick as yogurt. I used half for the crumb cake and tried to shape the other half into balls for buns, but I could see it was too wet and would just meld together. So I put the other half in another pan and sprinkled coconut on top. I'm going to try to recreate what we called coconut buns growing up. They are glazed after baking. I'm letting them rise overnight in the fridge. I think they'll be all right. I just hope they taste good! I'd hate to waste all that butter, sugar, etc. But nothing ventured, nothing gained. If it's anything to be proud of, I'll take photos. ;)

Sue, I do have a bread machine, and have enjoyed it for many years. If you are going to get one, the only things I think you need to worry about is to try to get a horizontal loaf, and get one that makes at least a 2 lb. loaf. Having said that, I'm very eager these days to try my hand at making very rustic bread that doesn't require kneading. It is everywhere these days. Apparently refrigerating the dough for a long time eliminates the need for kneading. You simply break off what you need and shape, and bake. Voila! Hot, crusty bread! Here is a link that might be useful: Bread without kneading