6 pounds fresh tomatoes, blanched and diced or 6 cans (14.5 oz. each) petite diced tomatoes, undrained
½ cup Mrs. Wages® White Distilled Vinegar (5% acidity) or cider vinegar
1 packetMrs. Wages® Medium Salsa Mix
Instructions
Wash, blanch and, coarsely chop tomatoes. (*Note if you use canned tomatoes, open the cans, do not drain the juices, and move to step 2.)
In a large water bath, sterilize some pint canning jars as instructed by the manufacturer. When finished, remove them from the water and place them on some towels to pack your salsa.
To mix the salsa, combine tomatoes, vinegar, and Mrs. Wages® Medium Salsa Mix in a large non-reactive stockpot. (Do not use aluminum.)
Bring the salsa mixture to a boil, stirring occasionally. Reduce the heat to low and simmer for 10 minutes.
Use a ladle and canning funnel to pour salsa into clean, hot pint jars, leaving 1/2 inch of space at the top of each jar.
Remove air bubbles, wipe the rims clean with a damp rag, and screw on the lids.
Place the jars in a large canning bath of boiling water and process for *40 minutes. When finished, let the jars sit for 5 minutes before removing them from the heat.
Let the jars cool undisturbed for 12-24 hours. Test to ensure the jars are properly sealed and store for up to one year.
Notes
*Processing time listed is for altitudes of less than 1,000 feet. At an altitude of 1,000 feet or more, increase processing time 1 minute for each 1,000 feet of altitude.