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?

Crab grass does not regrow from a few bits of root left in the soil, but it will grow from seeds that are in that soil. If you burned Crab grass with a torch it would not regrow, although if there were seeds in the soil they may well germinate. Crab grass is an annual thaqt produces one plant per seed and that one plant when killed is dead. If you did have new growth from any roots left in the soil or if a plant did regrow after being torched then you do not have Crab grass.

When I used a homemade laundry soap mixtures in the past (I've used it longer than the Duggers have been around - off and on since the 1980's - and in one episode of the Duggers I noticed giant bottles of TIDE in use..... I guess that episode was brought to us by TIDE - LOL). I also used vinegar in each rinse to aid in removing the soap residue. Since switching to Charlie's Soap, I only put vinegar in the rinse for kitchen towels and bath towels since they may have soap residue from use and the vinegar rinse would aid in removing any soap left. I probably don't need vinegar at all, but when we got new water hoses for our F/P, I asked if there was anything I could do to help prevent repairs and they said to use vinegar in the rinse. Then he explained what part it would help (but I don't remember now what it was). So I continue to add vinegar to those two loads. I never use fabric softeners - sheets or liquids. Even dried on a line our clothes and towels are soft. Just an FYI moment concerning using the homemade mixtures (bar soap, washing soda, borax, etc...). Soap WILL build-up on your clothes after a period of time, especially if you have hard water. This build-up will cause fabric to deteriorate. Homemade soap mixtures don't work effectively in cold water (detergent manufacturers and care labels define cold water as 80-85°F - our cold water from the tap is currantly 62°F). Whites will start to look gray. -Grainlady

Growing up, my mother never wrapped them, did anyone in those days? When they're wrapped in foil the skin isn't edible IMO. To me, the best way to bake a potato is on the grill. Nice crispy skin. Makes you want to scrape the white stuff out, toss it and just eat the skin! (almost!) Convection ovens work well for unwrapped spuds. Oh, I do allow foil wrapping when putting them into the coals of a campfire or a pig roast or something like that. But again, the skin is seldom edible and that's a shame.