Nila, really, 2 little boxes in the laundry room - nothing compared to bags and bags covering the floor (est. 100lbs) picked green Sept 6. Fewer now, they're just spread out between the basement, kitchen, and laundry (I tend to use the top of the washer as extra counter space). I'm using my mini-greenhouses (2 of them, 4 shelves each) for ripening. Oh, and the market baskets are now stacked, I did have DH take them in from the garage (my "stand") the other night and put them on top of the chest freezer, I went down the next AM and sorted more ripe ones to put in each basket, took overripe ones out (those are the ones in laundry room now) and then stacked them (neat handles flip in so basket rests on them not stuff below) by the stairs. So I'm all ready to go tomorrow once I take the row cover off the tomatoes and peppers, label all the jars of apple butter and jam I've made in the past week, print more business cards, and load the truck tomorrow. Oh, DH and DD did gather some hickory nuts but not many and most are husked so they don't take up much room. They're in the basement by the dehumidifer too. We often get frosts by mid-late Sept. The one forecast for the 6th was early and it was a false alarm. So was last night - we'll see about tonight. But I usually count on one by the end of the month, though we may have a week or 2 of Indian summer in Oct. The past 2 years we've had snow in Oct - in 2011 the snowstorm right before Halloween knocked out power all over the state (leaves still on the trees) and they canceled trick or treat in many towns b/c it wasn't safe.

There is just no way to no for sure since as far as we know it has never been tested for pH level or density. Especially without knowing the source of the recipe as that at least might provide a clue. While it has a lot of vinegar it also has a LOT of low acid vegetables in it - many pounds of them. How can anyone know what the pH would be? Salsa is one of the most risky foods since it is eaten straight from the jar with no further cooking. That's who only tested and approved recipes are recommended. Safety with salsa requires knowledge of the acidity level and the density to determine proper processing. Both are unknown in this case. Dave

Hi There are sooo many factors involved it's difficult to predict. Obviously at 32 water turns solid which causes plant cells to break. The further below that the more solid the water becomes resulting in even more damage. Temperate plants react by drawing liquids into the protected root system. Which stops crystals from forming. The most adapted by far are of course fir trees they can remain green by adaption of the leaves to shed crystals of ice. Deciduous trees merely go dormant Tropical plants can't do this because they have no need to do so?? Though note tropical plants that occur at high altitude. it's winter every night lol. Though they can tolerate low temps can't tolerate seasonal change nor high temps. For the gardener all you need to know is the tolerance of the particular plant. Covering to protect from frost certainly helps down to 32 below that there is resulting cell damage. So like temperate plants they draw as much water as possible into the roots at around 27 it is no longer possible so the extremities are sacrificed to protect the roots. if the ground freezes it can no longer do that. the entire plant will die. You can add heat to your covering but this means the plant will continue to respire which means the roots are not protected. May or may not mean even more damage. The water trick is obvious in that it keeps temps ABOVE crystalization unless the temps fall below around 25 which means ice will form resuting in more damage. So it's all up to ma nature and how mean she wants to get?? lol I wouldn't get too far into the mechanics of it anyway There's only so much you can do?? gary

that was a test.... I am with the original posting. I simply want to can, "jar" the salsa I made from my homegrown tomatoes. I want it to taste the same way. I have tried 3 methods of canning and ended up with cooked pasta sauce. As good as it was, it was NOT my homemade salsa. I so I continue to read and have not found a way to do it. I suppose you only get it when you pick your tomatoes and make your salsa and no hope of canning or preserving. As for me, ... freezing is for sure not an option. I saw no ideas on here, as they all revolve around me taking my fresh veggies and simmering ugggg... now I end up with pasta sauce. That is not what I want. Oh well... end of the season, 20 ripe tomatoes left on the counter... I guess it is store bought Herdez for the winter and early spring.