Tomatoes do matter. They're right on the boundary between high and low-acidity. If you get carried away adding too many then the amount of vinegar may no longer be sufficient for a safe pH.

I use a slightly different recipe from Annie's but the proportions are similar and I have worked out weights and measures. Maybe you could use these as a starting point and from that develop the proper amounts for Annie's Salsa.

8 pounds tomatoes, peeled, seeded, chopped and drained = 16-18 cups pulp
1 pound onions, cleaned and chopped = 5 cups
2 bell peppers, 3/4 pound, chopped = 2 cups
6 ounces hot peppers, seeded and chopped (6-7 oz. hot peppers off the plant) = 1 to 1 1/4 cups
1 head garlic, 12 cloves = 1/3 cup minced

I hope this helps.

Carol

I found this link when asking the same ????

http://www.freshpreserving.com/filebin/pdf/preserving_guide/PurchaseGuide.pdf