Who

Hip,
I was thinking the same thing. Just keeping it kind of bland for the board.
Mattito, how long do you cook it before you can it? I use as fresh ing. as I can. I grow most of it my self. The thickness is up to you. I simmer my sauce for a couple of hrs. I also boil my fars before canning the sauce. Then I go with the recomended time for canning and I cant think what that is right now but will look it up.
Later in the year when I open one up its as fresh as the day I caned it and its hot.
Take care
Rick

Adui13

OH MY!!
Hip that one sounds like pure fire sauce! BUT my wife likes it hot, I read her the recipe and she said she wanted it so i printed it and will be testing it out.

Just my uneducated opinion!
Terry

MATTITO

Maybe, I'm boiling it too long when I actually perform the canning process. I usually go a little overboard with the tomato products as they are known for having problems with certain bacterial species. Sorry I worked in a darn cannery (QC dept) for a little too long. Maybe I will have to try one of the above mentioned recipes and try it again this year. My crops are in the ground how about you guys?

AnnieAK

Did you say your crops are in the ground? Whoa, I forgot how early spring comes down there. Wow. No, we don't have anything in the ground. It's still frozen VERY SOLID. Several feet of snow on the ground, and local roads are still mostly covered with a solid sheet of ice. It did warm up to above freezing today, though.

lildoeslayer

Annie...how do you guys grow tomaters up there??This is a great..all garden grown recipe.Tomatoes-I use better boys and early girls.peppers-bannana,afew bell,sereono(sp)and a few habaneros.Onions(texas sweet),garlic(not that salt crap,either)and fresh cilantro.I also add salt and vinager.We usally can about a hundred pints asummer...lot of work but well worth it.The trick is don't pulverize your tomatoes in the processor and don't overcook.We use a 12 qt stock pot to cook it in.The habeneros really give it a afterbite!!

AnnieAK

Sounds like a good recipe. I don't know about everybody else up here, but we've always grown our veggies in a little greenhouse (we moved and don't have a greenhouse yet, maybe someday). We'd start heating it up with a propane heater in March. We grew tomatoes, green peppers, and several kinds of hot peppers like habaneros and some little bitty, thin red ones that I can't remember the name of. We had great crops of tomatoes; we grew 4 or 5 different types every year. I used to order seeds from Thompson and Morgan. I started everything in the greenhouse, but then moved all my flowers outside in June.
We never did can any tomatoes, maybe if we get another greenhouse we'll do that, we love salse.

Annie

t-roy

my mom used to can salsa every year. if it came out too thin after cooking, she would pour off some of the extra juice and can that too. a pint of salsa juice really spiced up the chilli! <img src=icon_smile_shock.gif border=0 align=middle>