Oh yeah-- looking good , Linda--that stuff IS awesome. And now that you're hooked--what's next?

Linda, your salsa looks really good. Aren't you glad you took the big step into canning? I have to make a few batches of salsa myself, I love cooking with it. So between what we eat with chips and cooking we can go thru quite a bit in a years time.

Nancy

Beautiful. I made it too, with my soon-to-be son-in-law - 34 jars. Two batches of mild, one of spicy. It's wonderful. I doubt it will last long. Everyone at work wants more. Great recipe.

It's like molten lava cakes. There are some recipes that you just have to make.

I made a bunch of Annie's salsa, too, and it's going fast. (I left out most of the sugar, though. We like it on the tart side.) I also made some green tomato salsa. It's my fave. I'll need to make more before the tomatoes are gone. What I have will last a few more weeks, maybe. And I've learned that the 1/2 pint jars are way too small for salsa. Next time all pints. One of those wee little jars lasts one meal.

Good job! I'm a novice canner, too. Last summer was my first venture into canning with apricots and peach butter. All becuase of the CF!

I haven't done my first batch yet, maybe this weekend, the tomatoes are just starting here.

It always goes fast here too, so I definitely need to make a couple of batches.

Welcome to the Canning Addiction Center, Linda. LOL. See, it's easy, isn't it?

Annie

I opened our front door at 5:30 this morning to get the paper and there was a bushel of tomatoes sitting there. So, today I made another batch of Annie's salsa, two different kinds of spaghetti sauce, and a batch of pizza sauce. I hope there are no tomatoes outside the door in the morning. I am pooped. I really do have to get busy tomorrow since we have 75 people coming on Sat. for a hog roast and 30 coming Sun. for a brunch. There is always next week.

Linda

Linda, if you have all that company coming, feed them tomatoes! Insalata Caprese, or sliced tomatoes or stuffed tomatoes or something.

That's one beautiful batch of salsa and sauce, I haven't done any yet this year.

Annie

What a nice batch of salsa you have there, Linda! I have done 2 batches and thinking about a third as one batch is just about gone.

Bessiedawg, that salsa not only tastes wonderful, but the canning thing makes you feel so accomplished. Congratulations.
This year I have done 21 quarts of tomatoes, 21 quarts and 2 pints of spaghetti sauce, 14 quarts of peaches, 7 quarts and pints of nectarines, 40 pints of corn (froze the corn) and 18 pints of pickled beets. Next week we are gong to do 21 quarts of pears, and then we will be done for the year. (DH usually helps me). the only thing I am sad about is not getting enough green beans to can.
I just love to stack everything on a counter when I am done to remind myself that all the work is worth it when you see all the fruits of your labor. Then I smile over it for a few days like a new mother, and then finally put it all away.
Welcome to the canning club! Beautiful job!
Sherry

My skeptical daughter, Miss Alice, rolled her eyes when I started in on Annie's salsa. Now she is the first one to open a new jar!

Linda, I'm a canning convert.
So far, I've only taken on Habanero Gold Jelly, Strawberry Jam, and Meyer Lemon Marmalade, successfully, I might add. And being a beginner, that's a big deal.
So after seeing your beautiful bounty, AB's salsa will be next on my agenda.

Sol

I'm going to make it too. But I want it to be really mild, like the store bought jars of mild. No heat. Should I totally leave out the pepper?

bumblebeez, I wouldn't leave out the pepper entirely, maybe just put in half a pepper. It's not going to be salsa without any pepper at all.

Annie

Hey, what do you know, I tried it today too!
No pretty photos, I'm techno challenged, but it's good stuff.

Went out to get some peaches off the tree yesterday and came back with a colander full of tomatoes. Suddenly they're all ready. After freezing some peaches, I thought to myself, hmmm, I'm gonna try that famous salsa. Well, by the time I made it to the market for peppers, made dinner, corraled the kids thru homework etc etc I wasn't too excited about doing it, so I prepped all the ingredients and then processed it this morning.
Does anyone else wish there was live help at 6 a.m.? The pressure cooker started to let out a little steam and I panicked, called my SIL, we decided since it was staying up to pressure it was ok.

And next time maybe I better relax a little on the jalepenos! Don't know if the kiddies will touch it, but all the more for me.

Thanks Annie, from another satisfied customer.

I will likely be making some in a week or two..
It's a hit here too..

Thanks Annie!

You're welcome, bumblebeez. If you really don't want the heat, take out the seeds and membranes, those white ribs inside the pepper. That's where the heat is, in those membranes! Then use just half the pepper itself, you'll still get a little tiny pepper flavor but nothing big and hot.

Annie