Please correct me if I'm wrong, but the recipe would look something like this with your "tweaks" (I have doubled the tomatoes, or rather left them the same while halving the other ingredients and leaving out the hot peppers, so this still makes something like 5 pints rather than 10 which would not fit in *my* BWB): Tweaked recipe (makes app. 5 pints?) Ball Zesty Salsa Recipe (from freshpreserving.com) 10 cups chopped cored peeled tomatoes (about 25 medium) 2.5 cups chopped seeded green bell peppers (about 2 large) 2.5 cups chopped onions (about 3 to 4 medium or 1 large) 5 oz cider vinegar (or lemon/lime juice)* 1.5 cloves garlic, finely chopped (app. 1.5 tsp) 1 Tbsp finely chopped cilantro 1/2 Tbsp salt 1/2 tsp hot pepper sauce, optional *Note this is halving the acid, as previously noted this may be borderline, it would be safer to increase the acid to compensate for the "increased" volume of tomatoes. NCHFP acidification for tomatoes is 1 Tbsp per pint (2C), so that would be 2.5Tbsp (1.25 oz) of lemon (or lime) juice for the 5 "additional" cups, assuming the original recipe had *just* enough acid (vinegar) with no wiggle room. If using vinegar it would be 5 Tbsp (2.5oz) additional, for a total of 7.5oz (so say 1C). There is still the density issue as Dave said - though I think that "substituting" 5 cups of tomatoes in the (halved) recipe for 1 1/4C peppers would help, it really depends on what kind of tomatoes you're using. Now, compare above "recipe" with Annie's tested/approved recipe: Annie's Salsa Recipe 8 cups tomatoes, peeled, chopped and drained 2-1/2 cups onion, chopped 1-1/2 cups green pepper, chopped 3 - 5 jalapenos, chopped (app 1/4C) 6 cloves garlic (may be reduced) 2 teaspoons cumin (may be reduced) 2 teaspoons ground black pepper (may be reduced) 1/8 cup canning salt (or to taste) 1/4 cup fresh cilantro, chopped (may be reduced) 1/3 cup sugar (optional) 1 cup 5% apple cider vinegar 2 cups (16 oz.) tomato sauce 2 cups (16 oz.) tomato paste Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars, seal and process in a boiling water canning bath for 15 minutes. Makes about 6 pints Annie's does have about 3/4C less low-acid ingredients and 2C less tomato, plus adds tomato sauce to thin it out (though my notes say that it is optional - if you're using beefsteaks and not paste tomatoes it may be thin enough, you may want to add more paste and less/no sauce, just make sure it's soupy). See the thread linked below for complete notes (malna, I had made the same notes myself, took a lot of digging through old threads!). That thread also has link to NCHFP salsa acidification guidelines. All in all, I think you're better off just trying Annie's.

till it's done.... Seriously....maybe 25 minutes....then test it with a tooth pick in the center to be sure it's not gummy. The thing is....with a carrot cake in a big flat pan...the edges can get too done while the center is still gummy. I think I would bake it in 8 by 8 pans and put them together to look like a sheet cake. Linda C

Here are a few of my favorites. They may not be too challenging but they are delicious. We're having Monte's Ham for dinner this Sunday :) Kima (Indian Meat Dish) 1 cup chopped onion 1 clove garlic, minced 1 lb extra lean ground beef 1 or more Tablespoons curry powder 2 tsps salt tsp pepper 2 potatoes peeled & diced 2-3 tomatoes, diced Ground coriander Garlic powder 1 package frozen peas Saute onion in butter (I used 1 Tbsp). Add garlic and meat. Brown, then drain a bit (I didnÂt have much fat). Stir in curry powder, salt and pepper. Simmer. Then add tomatoes (I mash the tomatoes and meat at this point to get more juice and to make the ground meat fine). I saute the potatoes separate, then add to the mixture and let simmer about 15 minutes. I add some spaghetti sauce (marinara style) and water until I have a sauce because the tomatoes I buy donÂt make a lot of juice it seems. I taste for seasoning and add more curry powder plus some coriander and a bit of garlic powder. A few minutes before serving I add the peas and let simmer. If the Kima is too acidic, I add a bit of sugar. Serve with raita salad and naan (from Trader JoeÂs, baked 1-1/2 minutes in countertop oven). Can also serve with rice. Raita Salad (can halve this recipe for above Kima recipe) 2 (8 oz) containers plain yogurt 1 cucumber peeled, seeded and diced 4 or 5 radishes chopped ¼ cup red onion diced Ground coriander Pinch of Kosher salt Blend all ingredients, cover with wrap and chill in refrigerator at least 1 hour. ***************************************************************************************** Chile & Tomato Saifun Noodle Salad ½ pound saifun (rice stick) noodles Dressing: ¼ cup rice vinegar 3 tablespoons sugar Zest and juice of 1 lime 2 tsps chile paste* 3 cloves garlic, chopped 2 tsps fish sauce ¼ cup vegetable oil Soy sauce 2 ripe tomatoes, diced 1 small peeled cucumber, thinly sliced into rounds 2 tablespoons choped fresh mint 3 to 4 green onions, minced To prepare the noodles, soak them in a bowl of warm water for about 10-15 minutes to soften. Bring 5 cups of water to a boil in a medium saucepan, add the softened noodles, & cook until tender, about 1 minute. Drain the noodles & briefly rinse them under cold running water to stop the cooking process. Drain again and place in the refrigerator to chill. To prepare the dressing, mix together the vinegar, sugar, zest, juice, and chile paste in a medium bowl. Stir in the garlic and fish sauce. Slowly whisk in the oil until the dressing is emulsified & thickened. Season to taste with the soy sauce and set aside. To finish the salad, place the chilled noodles in a large bowl. Add the tomatoes, cucumbers, cilantro, mint and green onions and toss well. Pour the dressing over the salad and toss well to coat evenly. Refrigerate the salad for at least 30 minutes, then serve. *I use only 1 tsp of chile paste (sambal oulek)--this stuff is Hot! The author says you can add slices of pork tenderloin or bean sprouts. I added snow peas, bean sprouts and shrimp & sometimes have added more soy sauce. Source: CaprialÂs Bistro Style Cuisine **************************************************************************************** MonteÂs Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American.

I made a quick bread last week that can be either sweet or savory. The sweet version called for 1/2 cup of sugar and the savory called for 1 TB of sugar for 2 cups of flour. I was trying to make the savory version (with Italian herbs) and put the higher amount of sugar in by mistake. It was truly disgusting in every way. I had to throw it out. So I would vote for using 2 TB of sugar at most. Also, how many loaves does your recipe make - you can try to cut the whole recipe in half and make a smaller bread to make sure you like the taste before committing to a bigger version. And just throwing this out here, but if you want a really good sandwich bread, that is easy to slice, I would say give this recipe a try English Muffin Toasting Bread i don't know where it got its name because it does not taste like English Muffins but it's really good and very easy to make.