Here you go, complete with Annie's comments, which I saved: ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 ½ cups chopped onion 1 ½ cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1/3 cup vinegar (white or cider  any 5% vinegar) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. BWB: Increase vinegar to 1 cup; process 15 minutes for pints, 20 minutes for quarts Makes 6 pints AnnieÂs Comments: "You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either). ItÂs fine with or without the tomato sauce/paste; I just like the consistency it gives. I've tried it with red wine vinegar, with white vinegar, with cider vinegar. I like it best with cider vinegar, the white seemed a little "harsh" and the red wine did make a sweeter product. I finally settled on pressure canning because of that vinegar issue, I didn't like the flavor as well if I added a whole cup of whatever kind. If you like the red wine vinegar flavor (and it's 5%), and you think it's too sweet, I'd just leave the sugar out. " This is my family's favorite - they are anxiously awaiting tomato season so I can make a LOT more this year!

I know the "Canning Police" say any deviation from a time proven recipe is dangerous, but I think think that they are mostly concerned with ensuring things are safe for long-term, unrefrigerated storage. With any canning the big danger is botulism, an anaerobic bacteria, which as it grows gives off a toxin which is dangerous or deadly even in minute quantities. So the goal is to make the conditions such that the bacteria cannot grow. High heat pressure canning aims to any bacteria and any spores for the bacteria. Boiling water bath canning destroys the bacteria that are present but isn't enough to destroy the spores, so the conditions must be kept such that the spores cannot develop into live bacteria, which can be done either via high-enough acidity, or through low-enough temperature (below 40 deg F ??) However one common rescue for failures, such as when the lid doesn't "pop" or if the headspace is too large (like a half full, last jar of tomato sauce) is to store it in the fridge and use it first. So at least there is a middle ground between "safe" and "discard" As to whether one night of not cold in conditions that are not quite acidic enough could have allowed any potential spores to hatch (or whatever they do) I don't know. Personally I'd refrigerate them immediately and keep them there, and use them.

sheesharee & awn03: thanks! DH loves saturated color, so I figured this bathroom with lots of afternoon sun would take it well. It's still a work in progress, though. saypoint & my3dogs: I absolutely love your bathrooms! Saypoint--I love that you did brass-toned fixtures....I'm currently in love with these finishes for our old house and would like to do them when we add a master bathroom. But DH thinks they look dated because they were in his childhood home, with commonplace late 70s/early 80s decor, mind you...much different from what I am envisioning and what you have done!

I'm in San Francisco on holiday and brought SWMBO to Cookin’, the amazing jumble of vintage French cookware on Divisadero St that I posted about at the start of this thread. The door was locked with a hand-lettered sign: "Knock", which I did. A man opened the door and explained the store is no longer open to the public but only admits "the trade". Before I could break down in tears he said he'd give us ten minutes in the shop. We entered and I said I was looking for a 25 mm carbon steel Sabatier chefs knife (yes, I like my first one so much I want another one). We wriggled through the forest of enamel pots, vintage advertisements, hanging racks, small appliances from the 1970s, cases and boxes and reached the glass case holding thousands of knives. He rummaged around a bit, and then went to fetch the owner Judy. She looked exactly as she had last time I was there, and we started talking about French knifemaking, blade profiles, her trips to France, and where the best markets were. I don't have any reason to think she recognized me. There are people you just click with right away and for me, she is one. She showed me a collection of vintage mochi molds and Japanese pastry branding irons, and we talked about her desire to find a collector or museum to keep this set intact. We went into the back room and she explained her plan to install a kitchen for cooking demonstrations. By now I'd been in the shop for a hour and I hesitantly asked if there was a way to become a "trade member" to have access to her shop in future. "No problem, I'll give you a card.". So a little later I left with a business card that signifies something that I'm not sure what, two 25 mm Sabatier knives, and various pots and forks that SWMBO, who had been talking with the man, had decided I should buy. Oh, and three recommendations for hole in the wall food joints in San Francisco that I promised to visit. I love shops and people like this. I hope Judy and Cookin' last forever.