|
| I have read many articles about Annies salsa, but I cannot seem to find the original recipie? Can anyone tell me where to look that I haven't already been? |
Follow-Up Postings:
|
| ANNIE’S ORIGINAL SALSA 8 cups tomatoes, peeled, chopped and drained Makes 6 pints Go to the harvest forum and there should be more info. |
|
- Posted by dreamin_outloud (My Page) on Tue, Aug 15, 06 at 22:35
| Thank you so much I have a bunch of tomatoes ready...I will try this tomarrow. Sounds great!! |
|
- Posted by joyceb40046 (My Page) on Sat, Aug 23, 08 at 9:13
| Had the same problem! I've been searching for an hour or so looking for the original recipe. Thank you so much for re posting it, now I can go back and get the info and suggestions from my previous search. |
|
- Posted by readinglady (My Page) on Sat, Aug 23, 08 at 21:44
| One correction: Somewhere along the way there was a mix-up in posting Annie's recipe. If you boiling water bath her salsa, you need 1 cup vinegar, not 2/3. You'll see Annie's own comments on the recipe and the reason for the change at at the Harvest link. Carol |
Here is a link that might be useful: Annie's Salsa A Big Hit
|
| My soon-to-be son-in-law and I made 34 jars of it this weekend and it's very good. Quite a hit at work, so we'll probably have to make more in a few weeks. (!?) We made a double batch of mild and a single batch of spicy. I thought it was a tad too sweet, but I understand I can add lime juice to cut the sweetness next time. There's a lot of prep, I skinned and chopped 24 cups of tomatoes and cleaned the seeds and ribs from the peppers, he did the rest , so it's an all day operation, but it goes much faster with two. Enjoy |
|
| Made 5 pts. & 3 1/2 pts. today for my second round. I love having a tad left over so I can chow down on it. Good stuff!!!!!! Thanks, Annie Jude |
|
- Posted by billieboy_cdn (My Page) on Tue, Sep 30, 08 at 13:14
| I am a neophite canner. (fisrt year) and I tried Annie's Salsa...WOW! I am hooked now. Still on BWB. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.