I decided to can salsa this year. Canning is a little intimidating to me bc of the fear of food poisoning. So when a recipe says something like, 4 peppers, etc., it really bugs me! There's a required level of acidity and I'd like at least a volume measurement - if not a weight. Any produce can vary so much in size that saying a number of anything is useless.
Salt... I usually go with half and increase as needed. We never cook things like pasta or potatoes with salt BUT I recently read something that said we should be using it (unless medically prohibited) bc we'd actually enjoy the food more and thus eat less bc of the flavor. Hmmm.. Wouldn't I want to eat more bc it was so good?