No, if the recipe calls for half-pints, that is what was tested. You can't increase the jar size, but you can always decrease it and process for the next bigger size. There is no way to know what the processing time would be if you scale up. It isn't just about the density, but how long it takes the heat to penetrate to the center of the jar. Obviously, it would take longer on a pint than a half-pint. You're better off to find a recipe that uses the jar size you want. Escpecially with salsas as they are already borderline on acidity because of the low acid ingredients. Deanna

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

It is a single-jar recipe intended for fridge storage only. No processing time is provided. A single jar isn't really worth the time and expense of canning for shelf storage and trying to multiply it to do several jars at one time could easily lead to unsafe results. It contains only the bare minimum allowed of vinegar to water ratio so shelf storage would be limited anyway and rather than cooling the jars would have to be packed boiling hot for safe processing. There are several tested and approved recipes available for the same thing - Pickled Pepper Rings - that you can safely can for shelf storage so why not use one of those instead? See a few examples linked below. Dave https://nchfp.uga.edu/how/can_06/pickled_jalapeno_rings.html https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html https://nchfp.uga.edu/how/can_06/yellow_pepper_rings.html