Angeliac, I feel your pain. I'll have three in college this fall........... I only work to make loan payments............... :+( Do ya suppose that would fly if I made a cardboard sign: "Will Work for Loan Payments" Hmmmmmmm........probably not. Deanna (I'd can the salsa! Or invite LOTS of friends over and have a party to eat it fresh).

I agree with Dave. If there is any doubt about whether you added the vinegar, into the fridge it goes, it cannot be canned safely without it. I pressure canned the first batches, but my ultimate goal was to make a salsa that was safe to waterbath can. So, although I am/was confident in using the pressure canned version, it was not tested and declared safe like the water bath version was, and even that had some vinegar in it. Better safe than sorry, I'd definitely refrigerate the stuff and use it up, or freeze it. I know someone did that, but I'll be darned if I remember who. And you certainly can use the food processor to chop up the vegetables. I do mine by hand because I can't seem to get nice sized pieces. Either it's puree or the pieces are too big, and my knife skills are pretty good, so I just chop 'em. Manic, I'm glad you like it! Annie

Which way do you prefer your salsa? BWB or pressure canned? Thanks springschel! :) We prefer to pressure can our salsa. Several reasons. First because we have several pressure canners and usually have one of them going at the time needed so it is convenience and we also prefer the resulting texture, not to mention the added safety aspects wife and I prefer. But it is just a matter of personal taste mostly. Good for you! getting the PC. It opens a whole new world of canning. Next thing you know you'll have more than 1 of them going at the same time just like us. ;) growinidaho - several have posted in the past that they eat so much of it while making it per the recipe that little is left over for canning. ;) We always make sure there is at least 1/2 a jar extra left in the pot for fresh eating. It never makes it to the jar though. You can make it with all frozen ingredients but you might want to drain it a bit more as the thawed veggies will be soupier. Dave

Isn't Annie's recipe the best. I can even bribe my boss into letting me wear jeans to work with a jar of Annie's salsa, though she said she would have let me wear them anyway. I think everyone adjusts it to their own tastes. I use lemon & lime juice for the acid. And I too consistently get 8 pints also, I think it has to do with measuring. When I chop the veggies I round the measurement and strain them well to make the amount in the recipe. Karen