I'm getting ready to make my first batch of salsa. A batch for me is 8 pints. It generally takes around 24 tomatoes.

Good looking ingredients!

looks good. do you add garlic. you might also try a variation for a pint or two to see if you like it but roast the tomatoes and japs then put into a bag for 10-15 minutes and peel. Then make as usual. I like this way better.

I only add tomato paste to what you see along with salt, vinegar and sugar.

I've found that garlic loses it's taste when canned. Same with cilantro. I'll add garlic powder and sometimes cilantro when I'm using it for several dishes.

I once bought chopped garlic by the quart before canning season, but no more.

didn't think about that but I can see it losing flavor. Try the roasted method. Its great. And if you have a mortar and pessel use that for the jalapenos instead of blender.

I use my food chopper for all of it except for a few rings of jalapeno.

Yes roasting is mo better! But I like to leave the charred skin on.

Not sure why, but im not a fan of roasted salsa.

My goal is to make mine about like Pace medium.

Why vinegar?

I like the taste.

Bill, post your recipe please. I've been looking for a good pace recipe. Thanks

Natural preservative.

This is approx.. Process 24 tomatoes, 4 large onions, and 18 to 24 jalapeños in your food chopper. Salt, dash of sugar,and vinegar. Cook until the onions lose their color. Add two 12 ounce cans tomato taste. Mix and spoon into pint jars. Put the sealed jars into a hot bath for around 20 minutes.

This should make 8 to 10 pints. I scald and skin my tomatoes, then take of about a third of the stem end and give them a squeeze to get rid of most of the pulp and seeds.