2016 Can Salsa Review

So... as I mentioned earlier. I made salsa and canned about 9 jars.
What I did for the 2016 Recipe is below:

8 C Tomatoes - Peeled, chopped & drained (Garden Fresh, peeled via hot water dip)

2.5 C chopped onions (small white, Garden)

1.5 C green peppers chopped (Garden, but already frozen)

0.5 C Jalapeno pepper chopped & de-seeded (Garden milder ones, but already frozen)

0.5 C anaheim pepper (Garden, but already frozen)

3 T minced garlic (from a jar)

2 t cumin

2 t pepper

1/8 C canning salt

1/3 C Sugar

1/3 C vinegar

2 C homemade tomato sauce 

1 6oz can Tomato Paste

Mixed everything together and brought to a boiler for 20 minutes (recipe says 10)
Water bath canned for 10 minutes. Made 9 pints (recipe says 6...)
Recipe from: http://www.food.com/recipe/wonderful-salsa-9272

Now. My 2015 recipe fermented (ha, ha, ha - not good). Thus I was afraid of opening any of these jars. Deathly afraid! (No, I did not fall ill from the 2015 salsa, but it did leave a big caution of sickness due to canning in my mind).


Anyway I opened a jar. And.... *Drum Roll Please* Wasn't fermented.  YES! But not perfect.

Things that were good:

1. Jar didn't ferment (Whoo-hoo!)
2. It's chunky! 
3. It doesn't burn the shit out of my mouth (which actually is below too)

Things to change for 2017:

1. Do not use mild jalapenos if going to cut recipe heat in half! Salsa was not hot at all
2. Needs significantly more flavor
3. Less sugar
4. More salt / herb / seasoning
5. Did I say more flavor????

Recipes to try next year or year after: 

http://www.simplyrecipes.com/recipes/canned_tomato_salsa/

           Don't use anhiem peppers, stick to straight jalopenos (hotter)

           Double salt?

Why this recipe? More vinegar, more seasoning/herbs, less sugar

http://www.quietcreekfarmcsa.com/recipe/salsa-recipe-for-canning-or-freezing

           Have the 1/2 peppers be hot jalopeno, not the medium heat ones...

Why this recipe: more vinegar, sh*t-ton of cilantro, and zero sugar.