I noticed in the all new ball book of canning and preserving that the salsa in 3 easy steps the recipes only call for 1/2 pints. Most other salsa recipes have pints with a 20 min processing time and similar ratios of ingredients. Would this be acceptable or any suggested modifications to follow the tomato-jalapeno recipe in pints?
Also noticed it does not state to peel the tomatoes first which I find surprising.
by Far_Bumblebee8695
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Picture of a recipe for salsa in 3 easy steps from the all new ball book of canning and preserving.
I know Ball’s website has at least the corn & cherry tomato in pints: https://www.ballmasonjars.com/blog?cid=corn-and-cherry-tomato-salsa
Also, they put out a quiet correction a couple years ago that said to use bottled lime juice in these recipes, just FYI.