Priddy, what do you do with all of those tomatoes? My wife and I are a little worried that we won't be able to use the ones we're growing before they go bad.

Hot sauce, lots & lots of hot sauce.

Priddy, what do you do with all of those tomatoes? My wife and I are a little worried that we won't be able to use the ones we're growing before they go bad.

I can a lot of salsa, here's the recipe I use


30 tomatoes peeled and chopped

2 green bell peppers

2 red bell peppers

10 cups of chopped onions

10 cloves of garlic

4-5 banana peppers

1 cup of chopped jalapenos ( you can use more or less, depends on your taste)

1/4 to 1/2 cup of sugar (you can use less or none)

2 cups of vinegar

8 teaspoons of pickling salt

2 teaspoons black pepper

2 large cans of tomato paste

Simmer 1.5 hours stirring often, at the end of the cooking time add half a bunch of cilantro

Process pint jars for 35 minutes and quart jars for 45 minutes.

Makes 17 pints.

Payne I'm no expert and have only made salsa a few times, but I was told you need to add lemon juice to the salsa to make it last longer, any truth to this???? I think it had to do with tomatoes being low acid and needing the acid from lemons to help the shelf life or something like that. Like I said, not an expert, just something I was told.

Priddy, you need to go into business.

Wow! This will be my first year canning. Looks like a lot of work.

I already have the cooker and all that, where is the best place to buy the jars and lids in bulk?