The Best Easy Homemade Salsa
Canning season is here! Get my tips and see how I make the best homemade salsa...the easy way!
Servings: 5 pints
Equipment
- Tongs
- Jar lifter
- Canning funnel
- Ladle
- Pint canning jars with rings and lids
- Large Stockpot with rack for water-bath
Ingredients
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.