Because I did put 6 pints into the canner I increased the processing time by 7 -10 mins.

It's only sugar-based jams and jellies that you shouldn't double or triple because you have to cook it longer, which negatively affects both flavor and color, and the longer cooking time also breaks down the pectin and often keeps the larger batch from setting. But salsas and pickles and such, you can make bigger batches, no problem, as long as you keep all ingredients in the same proportion as the recipe dictates.

You're fine... just keep the extra refrigerated. Use tomatillo salsa on enchiladas, burritos, tamales, tacos or whatever you like. A dollop of sour cream goes really well with tomatillo salsa.

Your salsa is fine. Just a couple of points for future reference if you don't mind. ;)

1) anything processed longer than 10 mins. doesn't require "boiling the jars and lids". Pre-sterilized jars are required only for items processed less than 10 mins. And never "boil" the lids as it damages the sealing compound - heat them only to a max of 180 degrees.

2) increasing the number of jars in the canner doesn't require increasing the processing time. You can safely use the same amount of called-for time for 6 pints as you would for 2 pints.

3) double or triple recipes can cause distortions in the amount you end up with as you discovered. Often it is due to using a liquid measuring cup for solids or vice versa as they really are different amounts. Especially true if the original measurements are a bit irregular or in lbs. so sticking with doubling is usually best.

Enjoy your salsa.

Dave

One cup is one cup, no matter what's in it. It would be the same volume in cubic inches for both. What's different is how we measure - you can't scoop & sweep flour with a measuring cup for liquids where the line is below the rim.

Anybody who says they got different results by pouring one cup of water from a liquid to a dry measuring cup, needs to buy more precise measuring cups (or review how to measure liquid including the meniscus). Cook's Illustrated has done reviews of measuring cups and they always include whether the product actually has the right measures (cutesy ones usually don't).

Melissa

Here is a link that might be useful: liquid vs. dry measuring cups

If you don't need to pre- sterilize jars, why do the recipes call for putting product into hot jars? Is it to prevent cracking? So if I have clean jars on my counter or dishwasher ( I have 2 and was thinking I could just leave one full of jars) can I just run these under really hot water, then fill? The lids were in simmering water, though I didn't check the water tempeture. Also, I thought maybe the extra salsa was maybe due to 'airspace' in between the diced veggies, though I tried to make sure everything was chopped about the same size.

Yes, you can just use clean hot jars. The idea is to heat them gradually so they don't crack. If my jars are dirty or dusty, I run them through the dishwasher and time it so the jars are ready when I'm ready to fill them. (Sometimes I keep opening the door a crack to stretch out the heated dry cycle and keep them hot for multiple batches.)

If I'm not using the dishwasher, I put the jars into the BWB pot when I fill it with hot water from the sink (which isn't so very hot). Then I start heating the pot and leave the jars in there to heat gradually.

The only time you need to sterilize jars is if you're BWBing for less than 10 minutes - like some jelly recipes which call for 5 minutes. But I just do those jelly recipes for 10 minutes, it doesn't make much difference in quality and it's a lot easier.

Melissa

well thats answered my question on a recipy I plan to make tomorrow but thrown up another, the reciepy I am planning to use is for Grapefruit marmalade, I have a presto pressure canner, which can convert to a BWB but I have done a dry run which it the day it arrived, as per the instructions, but I felt that baby steps are needed, hense this reciepy, has 3 ingredients 1 grapefruit, sugar and water, its in the ball book with 400 receipys and brand new, so I am not worried on safety.
but whilst I was going through it I was so drawn to so many of them, YUM YUM, but it is the cups issue, I brought cups when I moved here, as in the UK and Europe we use metric although I can happily convert from metric to impiral as we call it (lbs and ozs) I was pleased to see in many reciepy in this book a metric measure was used.
I have a problem with the cup idea as it seems very imprecise to me one man/womans idea of finely cut is very diferent to the next, and with veg ect you are going to end up with air spaces, what ever you do, so it is no wonder that reciepies come out with extra or too little. I weigh if I have an receipy that gives me that option.
PS I am not against cups I love the ease of it for baking etc, its just when I am using ingrediants that will leave room around them I start greating a head ache! what is the received wisdom here? cups or weigh?

Weight is more precise, if the recipe specifies. The sad part is, many recipes use volume instead, or worse yet, number of fruit (sometimes with a size, sometimes not).

We all love recipes with weight if we can find them. Mes Confitures has weights for the fruit (and I think the default is even metric!).

Melissa

Is it ok to add a little sugar to this salsa recipe? I found it a bit tart with green tomatillos but otherwise delicious and plan to make more. I'd also like to roast the veggies a bit. Is this ok?
Nest time I will make part of it without the cumin as my husband wasn't fond of the exotic taste. I will use habaneros nest time instead of cow horns as I think their fruity flavor would really shine in this salsa.
Tomatillos are so cheap at our market right now and I'm getting lots of peppers. I'm sure I will be making gallons of this.

Sugar is just fine to add to this. Also, roasting the veggies is fine. As long as you don't can in gallon jars, LOL, and use the size called for you will be fine.
I have not used the one from Ball, but I use the one from Univ. of Georgia instead. I really like it, but use plain green tomatoes instead in mine so can't really comment on the tomatillos.

Linda, I have the So Easy to Preserve Cookbook, and found the recipe for Tomatillo Green Salsa on page 69 (5th ed). I have lots of green tomatoes, but we didn't plant tomatillos. Based on what you just posted, it is okay to use green tomatoes in place of the tomatillos? Or are you talking about a different recipe that specifically calls for green tomatoes? Can any kind of peppers be substituted for the green chiles and jalapenos? Or do the green chiles and jalapenos have to be in the exact proportions in the recipe? I'm new at this and don't want to make mistakes.