It is fine to cut recipes in half. There is a recipe for Tomato Strawberry jam that is heavenly ! It has a bit of cinnamon in it. I think the recipe is at work in my office, though. I don't think I have it at home.

Yes, downsizing recipes is fine.

You could freeze the salsa for gift-giving at a later time or gift jars as it's made (with a note to refrigerate). Another issue to consider is this isn't a particularly "seasonal" recipe. If you're growing jalapenos you could freeze those to use later, but otherwise your recipe calls for canned tomatoes and chiles plus onions, which are available year-round. Consider the utility cost of re-canning a recipe which by-and-large calls for previously canned products. Why not save the energy (your own and gas or electricity)? Canning isn't cheap. A refrigerated salsa could also use up jars which you save in the interim. If it were for the holidays, I'd treat it like any other holiday cooking task, clear out some fridge storage space, make and jar a big batch and give as the occasion demands. Carol

I make the Zesty Salsa from the BBB, but I replace half (or more) of the vinegar with lemon juice, so it doesn't taste as pickley. I also cook it down until it's thickened slightly - the 10 minutes the BBB calls for doesn't seem like quite enough, and I don't like watery salsa. It's a nice salsa, with has garlic and cilantro and not quite so many peppers. Maybe you could add a bit of cumin, and add a little extra acid. I might have to do that this year - cumin is yummy! I know, Annie's is probably way better... Wow, the recipe came up in Google. Gotta love the internet. Zesty Salsa 10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds) 5 cups chopped and seeded green bell peppers (about 2 pounds) 5 cups chopped onions (about 1 1/2 pounds) 2 1/2 cups chopped and seeded hot peppers (about 1 pound) 1 1/4 cups cider vinegar 3 cloves garlic, minced 2 tablespoons cilantro, minced 3 teaspoons canning salt 1 teaspoon hot pepper sauce (optional) Warning: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from burning. Combine all ingredients in a large sauce pot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 20 minutes in a boiling bath canner. Source: Ball Blue Book - Guide to Home Canning, Freezing and Dehydration