Do you remember being in high school and reading word problems about odd individuals who had, say, 35 jalapenos but needed 110 jalapenos? You were supposed to figure out how many more jalapenos the person needed, but inside you were just thinking, “What is wrong with this person? Who needs 110 jalapenos?”

It’s me. I’m the person.

And the reason I needed 110 jalapenos? Well. Because I had done math poorly, of course.

Oh, I didn’t at first. I simply decided to turn 200 pounds of tomatoes into salsa. I planned on 25 pounds of tomatoes per batch of salsa.

If you’re tracking with me, that would be eight batches, or about 72 pint jars full. Admittedly, it’s a lot of salsa, but we give it to family as gifts. You’d be surprised at how quickly our loved ones can eat salsa.

Except … my tomatoes did not lose nearly as much water as the recipe assumed they would. They were Polish, a slicer variety that is (apparently) as meaty as a paste tomato.

So I did my math again.

And again and again.

I was tired by then and kept coming up with new totals: I needed two more bunches of cilantro … no, four more bunches. One more bottle of lime juice. No, three.

And that is how it came to pass that I sent our two eldest to the Walmart in West Point at around 10 p.m. Friday night to get me another 80 jalapenos.

We had already purchased every jalapeno in every grocery store in Starkville.

Long story short, I didn’t make 72 jars of salsa. I made about 180.

I don’t know if you know this, but that is a lot of salsa.

I went to a wedding Saturday and was convinced the entire time that, despite the bath, I was radiating the smell of onion. (I probably was, but everyone was too polite to tell me.)

This recipe has been tested for canning safety. It comes from one of my favorite food blogs, Mel’s Kitchen Cafe.

It multiplies well, but please see your local friendly algebra teacher for help. English teachers don’t seem to have what it takes.

SALSA (SAFE FOR CANNING)

Ingredients:
10 cups peeled, chopped tomatoes (allow to drain in a colander and squeeze to remove extra juice)
3 cups chopped onion (about 3 medium onions)
1 3/4 cups chopped bell pepper (about 3 bell peppers)
5 medium jalapenos, minced (about 1 to 1 1/4 cups. Remove seeds and membranes for mild salsa)
7 cloves garlic, minced
2 1/2 teaspoons cumin
2 1/2 teaspoons black pepper
2 1/2 tablespoons plain salt (no iodine)
1/3 cup chopped fresh cilantro
1/3 cup sugar, optional
3/4 cup lime juice (bottled only if canning the salsa)
1/2 cup apple cider vinegar
16-ounce tomato sauce (not optional if canning; necessary for acidity)
12-ounce tomato paste

Instructions:
■ Please note that this recipe is safe for water-bath canning because of its acidity. If you plan to can this recipe, you must follow the measurements precisely to keep yourself and your loved ones safe. If you are not going to seal it in jars but will eat it fresh, you can be more creative.
■ Combine all ingredients in a large pot and bring to a simmer for 10 minutes, stirring frequently. Fill sterilized canning jars within 1/2 inch of the top of the jar. Wipe the rim of the jar with a clean rag or paper towel dipped in white vinegar.
■ Top with freshly washed lid and ring. Process in a water bath for 15 minutes. (If you have never done this before, please Google and follow more specific directions available online for water-bath canning. I use and trust advice from the National Center for Home Food Preservation, the FDA or Ball Mason jars.)
■ Remove the jars from the canner and allow them to come to room temperature undisturbed.
■ Check to be sure seals are firm by lightly pressing the top of the lid. If the lid isn’t firm, either refrigerate and eat the salsa or reprocess.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.