lizzy, there should be no variations in double or even triple batches, other than the amount of time it takes to bring the ingredients to a boil. If your salsa is very thin and you want to thicken it, it may take a bit longer to cook, but the ingredients and amounts/ratios should not change.

I usually make a double batch, but that's all my biggest pot will hold and it's enough for my family, so I've never tripled, but there is no reason I can see why you should not.

The only caution is that it must be canned in pints or smaller, not in bigger jars, due to the density of the product.

Annie.

Only thing I have to be extra careful about is measuring carefully and making sure I double or triple ALL the ingredients. I have been known to overlook one or two and end up with an off batch I have to fix later.

Dave

Thanks Annie , as a chef I know some recipes have variations either increase or decrease the original amounts. I really thought 21 jars would last a year, but no , everyone gobbled down, been out since March . Also wanted to make a double batch for the bar sales at the facility I work, so no need to can it up.

I only can this in pints, that is enough for taking to parties or giving and a few days for me

liz

Yeah dave I can make 30 lb to 90lb macaroni salad or other summer salads I regularly make without looking at the recipe but for those I do not make all the time I use the carpenter rule, measure twice and cook or bake once.