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<blockquote data-quote="johnr" data-source="post: 49659" data-attributes="member: 395"><p>I have a large pot, that when full makes just over 7 quart jars of salsa. I am not willing to start the process unless that pot will be full. I then find it worth heating up the hot water bath and using the entire jar rack. With the half quart or so extra we have a little bowl of fresh stuff to enjoy right away.</p><p>If I am short in filling that pot, I will add some canned dice tomatoes or tomato sauce or whatever I might have handy. Usually the first round always has enough garden tomatoes to cover it, some years its 3 pots on the first batch. One year we must have canned 35 jars of salsa, fricken 2 day job that about makes you buy over the counter slop, with the words salsa printed on the label.</p></blockquote><p></p>
[QUOTE="johnr, post: 49659, member: 395"] I have a large pot, that when full makes just over 7 quart jars of salsa. I am not willing to start the process unless that pot will be full. I then find it worth heating up the hot water bath and using the entire jar rack. With the half quart or so extra we have a little bowl of fresh stuff to enjoy right away. If I am short in filling that pot, I will add some canned dice tomatoes or tomato sauce or whatever I might have handy. Usually the first round always has enough garden tomatoes to cover it, some years its 3 pots on the first batch. One year we must have canned 35 jars of salsa, fricken 2 day job that about makes you buy over the counter slop, with the words salsa printed on the label. [/QUOTE]
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