Hi,

Were I you, I would consider starting with Annie's salsa recipe, and substituting pineapple for tomatoes. I've never tasted Newman's so I don't know if it's heavy on the pineapple, or light, or an even mix, so I guess I would start with substituting 1 quart pineapple for 1 quart tomatoes, and see if it comes close. This should be a safely cannable recipe. I would also eliminate the tomato sauce and paste, especially the paste. That tends to overwhelm fruit flavors easily. You can switch out spices as you please and still be safe.

Petro

Yep. here is Annie's Salsa:

ANNIEÂS SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 Â 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (1 c. for BWB, may use combo of lemon or lime juice and vinegar)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Or BWB for 15 minutes for pints.

And in your other thread I posted the link about subbing pineapple in it.

Dave

Great idea! Some members have had success subbing in peaches for part of the tomatoes so pineapple seems the next logical step....

Zabby