Can you post the recipe please? Thank you

khandi, here is the recipe, made for a boiling water bath. The USDA no longer advises pressure canning salsa, for some reason I haven't quite figured out, I'm assuming they just don't have the resources to test it.

ANNIEÂS SALSA

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 chopped jalapenos or to taste
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process Process 15 minutes for pints in a hot water bath.

Notes: You may increase the amount of hot peppers if you want more heat, but reduce the green pepper or onion by the same amount to retain the acidity of the recipe and keep it safe to can. You donÂt have to use jalapenos, you can use any hot pepper you have on hand. I like habaneros but they are VERY hot. Be careful. The tomato sauce and paste are for consistency only, I like a salsa so thick it sits on my chip, you can leave it out but it is "runnier" without it. some people like it less sweet, the sugar is for flavor only and can be decreased or left out without safety issues.

This is one of the few recipes that's actually "mine", in that I started from scratch trying to get a salsa that my family liked. This is the result of several years worth of experiments, changes, tests to be sure acidity levels are OK.

Since I did this, the USDA has decided that salsa shouldn't be canned in quarts and shouldn't be done in a pressure canner because adequate testing hasn't been done to ensure safety. That doesn't mean it isn't safe, only that it hasn't been tested and found to be safe.

Happy Canning.

Annie

I have 1 and half recipes worth of peeled diced drained tomatoes in the freezer that I took care of on Monday. Yesterday I diced the appropriate amount of bell peppers and onions for it. I need to pop into the store and get the jalapenos, and tomato products..then I can can a batch and a half!
I didn't do any last year and my kids grumbled at me! LOL This year my time is soooooo limited..so I do what I can when I can....Can...LOL

Annie, I did PC my/your salsa last year and it was just fine, but it did seem thicker than the BWB of this year. By days end, five wanted to buy and 3 more asked for the recipe.

I have some toms left and will turn it into salsa and give it as gifts. I also shared the recipe and offered to help can with them, not for them. Around here, it is a dying art and needs to be taught, so I am more than happy to help.

Khandi, I urge you to make this, it is wonderful.

Annie, I know that every NCHFP salsa recipe sez Read Instructions for BWB and gives the processing time for pints. I know that canning quarts has been in question BUT, is there any place that sez don't PC? Sometimes I think we're supposed to be mind readers.
kay

Kay, there is no place that says "don't PC", they just won't give directions for it any more since they've decided it wasn't tested enough. I always use the HWB, the stuff is less "cooked" then, but I still don't quite understand why I couldn't pressure can at the same times I use for "mixed vegetables". Anyway, they say "don't", so I won't tell you I know it's safe. Use your own judgment and do what you're comfortable with.

Annie

This one's been on my list of things to make for quite some time. And I think it's time.

Sol

Annie, I made this salsa last night and had some while playing cards. Everybody raved over it. Thanks for posting. How much do you sell it for? I will use it for a few friends at Christmas.
Thanks again
gmom2-6boys

First batch is BWBathing right now...I've got 9 half pints filled...and there's almost enough left in the pan to do that many again...

gmom, I've never sold it, it's a recipe that I developed while trying to make salsa that the girls and I like. This was it, and it's popular beyond what I ever would have believed, but we like it a lot and I share the recipe with anyone who wants it for no charge.

I did sell one jar a couple of years ago for $10, but it was my last pint and one of the local lawyers "needed" it for a Superbowl Party, LOL. That was my one and only profitable jar....

Annie

Woooo hooo Annie..

I have 10 1/2 half pints and 2 pints cooling on the counter...
I 1.5x the batch....used a mix or red and green bells..4 jalepeno's only one wasn't seeded. A mix of red and sweet onions. Field ripened and a few home grown tomatoes. 1 1/4 c cider vinegar and 1/4 c fresh lime juice. It's a very mild batch...But the boys give it a thumbs up..

I'll use some for gifts this holiday season, and the rest will be for our consumption.
Now I need to get busy with apples and pears from the yard!

OKAY, OKAY!!!

I've read enough raves about Annie's Salsa since I've joined this forum. I guess I'm just going to have to break down and make some. I'm sure DH will be thrilled!

The problem is, tomato season is winding down around here...mine weren't worth much of anything (long story) but the local produce stand will probably still have some of their flats of almost-too-ripes for cheap. And, we are in the middle of moving, so I don't know when I'll have time.

So Annie, I have a question...

Have you ever made your salsa from frozen tomatoes? I'm sure I could find the time to blanch and freeze a bunch (she says, hopefully) to save for making your salsa when it isn't so hectic around here.

Rachel, I can answer that...
Yes..I actually peeled up the tomatoes on Friday LAST week..diced, drained and measured then put those into a zip loc and froze them until 3 days ago..Left them in the sink to thaw over night..redrained. (I saved the first draining when they were 'fresh' and put that in a ziploc too for addition to chili sometime this week. But let the "water" from the thaw go down the drain.) I did add a few more fresh tomatoes that I had gleaned from the garden. I also prepped the onions and bell peppers a few days ahead and stunk up my fridge with them..LOL

So okay the short of it..YES...frozen tomatoes work fine!!!!