18 to a flat except Mango Salso. They only will have 2 3/8 inch liners at 32 to a flat. The others are 4" liners. I don't own a nursery. I got tired of no one in NW Indiana offering own root hardy roses instead of the bare root varieties, most of which are not suited for cold winter climates. I root cuttings and offer them to locals. This year I was approached by a couple of smaller garden centers wanting to offer hardy own root roses that are suited for our area. An arboretum in my area was given some of these as full sized plants for their rose garden. I found out the name of the wholesale nursery and ordered the minimum of 15 flats. I do have a tax number so I can buy wholesale. I'm sticking my neck out on these as I'm not sure I'll be able to get rid of all them plus my own cuttings. Disclaimer: I'm only answering the question above. We're not allowed to sell anything on the forum.

How did the texture/consistency end up? Is it runny/soupy or very thick? Canned salsa is supposed to be soupy, not thick for proper heat penetration. My main concern with the recipe is that is a very small amount of liquid brine which compared to all the solid ingredients so the density may be an issue. 2 cups of liquid to approx. 8 cups of solids. It has a safe level of vinegar to water, just not much of it. But the crucial point is the ripeness of the mangoes. The USDA guidelines make a point of saying: If a recipe calls for green or unripe mango, do not use ripe mango. This will result in changing the final acidity of the mixture and potentially unsafe canned salsa. Compare this recipe with the approved Mango Salsa recipe (scroll down to pg. 12-13 in the USDA link below. As with any recipe from an unapproved source, it is your choice. Dave Here is a link that might be useful: NCHFP - Sensational Salsas

I just made this and it is absolutely wonderful! Instead of the oregano I put fresh cilantro. I tripled the recipe and it made about 10 pints. I added more fresh garlic than what is called for AND I added about 1/2 cup granulated in there- maybe it's the Italian genes but I always have to have much more than required, lol. I also added about a tbsp of, shhh!, chicken boullin to counteract the extra tart from putting in an extra 1/2 cup of lemon juice. You can't taste it, but it balances it all out. Awesome, I know my family and friends will love this!

Here is the recipe I used out of the Ball Complete book of home preserving. It is VERY good and very safe!! Salsa Verde Makes about six 8-oz jars or 3 pint jars 7 cups chopped, cored, peeled green tomatoes 5 to 10 jalapeno, habanero or scotch bonnet peppers, seeded and finely chopped 2 cups finely chopped red onions 2 cloves garlic, finely chopped 1/2 cup lime juice 1/2 cup loosely packed finely chopped cilantro 2 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 tsp freshly ground black pepper In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic and lime juice. Bring to a boil over medium-high heat, stirring constantly. Stir in cilantro, cumin, oregano, salt and black pepper. Reduce heat and boil gently, stirring frequently, for 5 minutes. Remove from heat. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Process both sizes in a BWB for 20 minutes(adjusted for altitude. We love this stuff and it also works for a good enchilada sauce! You could also make chow-chow or piccalilli with your green tomatoes. I know there have been some good safe recipes posted on here and also on the NCHFP. HTH Carly