Thanks for all the input on salsa. I made seven pints and it tastes pretty good but did get watery as expected. I'll just drain it before serving. I used a modified version of one on the Ball web site's leaving out the vinegar as suggested and upping the lime juice.

Now we're on to apples. Some friends have just become country mice and have offered me apples from their trees. I don't like to eat them whole/raw as they give me a tummyache. Not a big fan of applesauce and I'm trying to stay away from desserts so pies are off the menu. My first thought is to make some chutney and I've found a few recipes I can refer to. That would get eaten a lot faster than applesauce would! And of course some will be used in braising or grilling pork in some form.

So, any other culinary suggestions for someone not accustomed to thinking outside of the box regarding apples?