Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

I saw someone make St. Louis pizza recently - it may have been on ATK, and they made a point of saying that it has to be cut into squares, even though it is a circle! I might have seen it on the Travel Channel. Anyway, it looks like a decent enough recipe, but I have not yet put it on my list of things to try. If you love it after making it, I will add it to the list, however, as it appears to be a simpler way to make pizza dough - somewhat like cracker or biscuit dough. I have never made Chicago style pizza either, but it is on my list, although not high because I've never had it, and so I don't know how much I would like it. I've

@Mike_kaiser_gw. I tried to copy the best of the dude's chowhound info here: Ingredients: Ceresota AP - 95% - 175g Semolina - 5% - 10g Water - 46% - 85g Corn Oil - 19% - 35g Olive Oil- 4% - 7g Salt - less than 1/8 tsp Sugar - 1/4 tsp IDY - 1/4 tsp (Instant Dry Yeast) Tomatoes: I have 3 components to my tomatoes (sauce, crushed, and bigger chunks). The move has been ground breaking. You want to make sure all the water is out before applying to your deep dish though. This will probably require removing the excess "water" liquid 2-3 times. I also lightly season with salt and oregano. The buttery taste comes from corn oil. The correct recipe for authentic Chicago deep dish pizza depends on two factors: lots of Corn oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature). Use butter flavored Crisco in the pan. Here is the process. I use a bowl, whisk for dry ingredients and a spoon. Mix all dry ingredients minus the yeast. Add oil and mix in halfway with spoon then add in the water. (Helps to achieve flaking in the crust. The flour absorbs the oil instead of all the water and the water steams off in hot oven creating those flakes/layers.) Mix half way again and next sprinkle in the yeast. Mix again with your spoon until it all comes together. Then you need to hand mix it gently for about 1.5-2 mins (I use one hand for this). You want to make sure you get most of the clumps of oil incorporated into the dough. After your done cover and put into oven with the light on for 5 hrs. Add butter flavored crisco to pan. I went all the way up the sides. Place stone on 2nd rack and preheat to 425. Preheat stone for additional 45 mins. Place dough in pan and press it out. I only went 1 inch up side of my 2 inch pan. This is important because the thinner you make it the harder it gets. I believe mine to be the sweet spot as for thickness. Increase temp to 450F and bake for 28 mins. I put foil on top with about 10 to go to prevent cheese burning and removed foil for final 3 mins. Hint: The crust gets better as it cools down. I remove from pan after 5 mins and then wait another 10 mins before I cut it.

This morning I took the dough balls out of the fridge. I took 2 back-ups and 1 Fail. Thanks to Linda, I tore open the Fail, patted it out, sprinkled more yeast, flipped it, more yeast, and softly patted it back into shape. You are supposed to handle this dough as little as possible. I will say, that fail was loaded with yummy yeast pockets when I pulled it apart. So this morning here is the result of my two pizza dough attempts. The two back ups are for 2 10" pizzas. My pans are 9" so I'll have to cut some off and freeze for another day. The small ball is the FAIL, now rejuvenating on the kitchen counter with additional yeast.Huge difference in size. I'd love to try both the Fail and the two good dough balls, but then I'd have to make 3 pizzas! Only 2 stones. 2 ovens. I'll make the choice this afternoon and keep my fingers crossed. I borrowed my neighbor's stone. That thing was filthy. I had to clean my oven anyway so I put her stone in on self clean. She'll be in shock when she gets it back. Perfectly clean. Like new.