Although I've made plenty of salsa, I've never canned it before. So I spent some time looking up recipes. I also looked at the ingredients for Green Mountain Salsa which is one of my favorites. I ended up using a recipe that I think called for too much vinegar. The other (minor) issue was that it was really hot! Much hotter than I expected. I had used a Garden Salsa pepper and one jalapeno from our garden; apparently the lack of rain and my lack of watering made for some pretty spicy peppers. But I canned it and will hope for the best.
I made a second batch with a milder, store-bought jalapeno and less vinegar. I think that will be better and little j will be happier with it.
Nine jars of salsa later I still had nearly 2/3 box of tomatoes. So I decided to can diced tomatoes. This was much easier than I expected and really didn't take that long. The major change from the canning I've done before was the processing time. Generally jars are processed for 15 minutes; the tomatoes are processed for 35-45 minutes depending on the size of the jar.
|little j peeling|
|Partially filled pot of diced tomatoes -- eventually this pot was filled to the top!|