Not much vinegar for all those low acid vegetables. How are the processing it? I hope they are pressure canning!!!

Do a search of the forum for threads called Annie's Salsa for a HIGHLY recommended by hundreds, tested, and safe recipe.

Dave

If you do need a thickner a modified food starch like Clear Jel can be used instead of flour. Its been veryv useful for me when I make apple pie filling and mustard pickles. The use of fresh lemons can vary greatly in the juice produced. A better option for the fresh lemon is to use bottled juice, either lemon or lime. I would also leave out the celery to help improve acidity. A bunch of celery can be many different sizes, and the bigger the size, the more water is also added.

Thanks Dave. I'm familliar with Annie's recipe and was absolutley going to try it out this year. But I was also hoping to do a batch of this one if I could get more confidence in its safety.

They've been processing it in BWB for 20 min.

I was thinking about investing in a pressure canner this year, so if this can be safely processed that way, it would be a definite incentive for me to get off my fanny and buy one.

You could pressure can it, but not BWB. Pressure can for 35 min. at 10 lb. pressure. DO NOT add Clear Jel to any tomato products. It can cause botulism. You cannot safely thicken any tomato products before canning !!
Eithr use one of the USDA tested recipes or from Ball Blue book. Always use a tested recipe, not one someone gives you that you have no idea where it came from.

Annie's is also very good. I use it, but cut down on the sugar.

Here is a link that might be useful: Safe salsa recipes.

Annie's salsa is thickened with tomato paste, so maybe you could add that, but you don't want it too thick or it won't can safely...Linda Lou, can she add tomato paste?

Melissa

There is an approved USDA recipe that allows thickening with paste. Linked it below.

And I agree with Ken's suggestion of using bottled lemon juice and leaving out the celery to improve the acidity, esp. since the amt of vinegar is so low.

Then definitely pressure can. BWB is most assuredly not safe for this or most any salsa recipe although I think (correct me if I'm wrong) Annie does offer one of hers that has been tested and approved for BWB.

If this recipe had cups measurements it would sure be easier to judge its safety - bunches and bushels is just to vague to be safe.

Dave

Here is a link that might be useful: NCHFP - Salsa with Tomato Paste

Thank you all for your suggestions. I will be buying a pressure canner this season, will eliminate the celery, and increase the acidity with bottled lemon juice.

And I'm also looking forward to trying Annie's recipe this year.

Amazon has a Presto pressure canner at $79, with free shipping. The best price I have seen anywhere.

Sadly, Amazon will not ship this to me in Canada. :-(

I read several weeks back that All American ships to Canada without duty, so I might try ordering direct from them.