Okay, I know County Extension food agents are dietitians, not great cooks. The dilemma is this: if one is to safely can salsa, one follows the Extension agent's instructions. Like 3 cups tomatoes, 3 cups peppers (how about 3 cups of habaneros? You could spot weld the toilet seat), one cup of onions, etc. A woman bought a bunch of peppers (including habs) at a farmers market near Fargo, intending to make salsa, and this is the recipe she has. There's more to the recipe, including vinegar, but IMO those ratios are way off. What do you do for safe canning? Margaret L