Canning Salsa - Mrs. Wages Mix
Servings: 5 pints
Prep time: 20
Cook time: 45
Ingredients
6 lbs. fresh tomatoes (buy a package to see other directions)
White Distilled Vinegar (5% acidity) - no substitute
1 pouch Mrs. Wages@ Medium Salsa Mix
Instructions
Instructions:
WASH fresh tomatoes. Cut an X in the bottom of each tomato and set aside while you are bringing a large pot of water to boil. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely. This should yield about 10 cups tomatoes.
COMBINE tomatoes, vinegar and the Salsa mix into a large stainless steel pot. Aluminum pots will react with the vinegar and cause discolorations and contamination.
Bring mixture to a boil. Stir occasionally, reduce the heat and simmer for 10 minutes. The salsa is ready to either eat or can.
Always follow safe canning directions. Prepare home canning jars and lids according to
manufacturer's instructions for sterilized jars. Pour hot salsa into clean hot pint canning jars, leaving 1/2-inch headspace.
Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within I week. Use shelf-stable product within I year.
* Processing time listed is for altitudes less than 1000 feet. At altitudes of I OOO
feet or more, increase Processing time 1 minute for each 1000 feet of altitude.
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