Percysgirl

Thanks so much, Darlene. That recipe is exactpy what I needed. It's in the canner now.

The lemon juice is still required whether you use a water bath recipe or a pressure canner recipe.

I understand that. The issue is that the water bath contains triple the amount of acid than the pressure canned ones for the recipes I've seen. We'd prefer to do one with less acid since my dad is so sensitive to it.

Can I just make my regular marinara, acidify it according to the standard, and can that?

Does anyone have a recipe for a marinara sauce that has some veggies in it? My mom wants to make some, and make it without all of the lemon juice that water bathing requires. Anyone have a pressure-canned recipe that's good?

I've done this for a while, and I love it. My hair does better with baking soda than anything else I could wash it with.

Thanks, Violet. I am going to make a chart to put in the front of my recipe log so I have it all at a glance. As I try things, I'm keeping plenty of notes.

DH LURVED the Annie's salsa. It's just like the salsa we get at his favorite Mexican restaurant, but since we can't eat out anymore due to the food allergies, he rarely gets to have any. So in a couple of weeks, I think I'm going to do a big canning day and make up a double or triple batch to get us through until fresh tomatoes are available again next year.

One more question- how much headspace should I use, and is it different for water bath vs pressure canning? I did 1-inch.

I'm all excited. I decided to inaugurate my new pressure canner with a batch of this salsa. This is my first time pressure canning.

I wound up with 8 pints of salsa and 3 pints of tomato juice. I used a huge can of diced tomatoes instead of making it with fresh tomatoes, because I found that big can at the salvage for less than what I'd pay for fresh tomatoes. It wound up being 8 cups, so it was perfect. I took the juice I drained from the canned tomatoes and added the leftover tomato sauce I had since I only had a 29 ounce can of sauce, and put those into pints and I'll use them later when I'm making soups and such.

Whoo hoo!

I wonder if this could be put through a food mill to make a picante sauce? DH likes picante better than chunky salsa.

Can the cilantro safely be omitted from the recipe? I can't have it.