Home Canning 101: Quick & Easy Salsa

Instructions

1. Thoroughly wash all tomatoes.
2. Bring pot of water to a boil. Scald tomatoes for 3 minutes in boiling water.
3. After 3 minutes, dip tomatoes into cold water. Cut out cores and remove skins. Chop tomatoes coarsely.
4. If fresh tomatoes are not available, use home-canned or commercially canned tomatoes. Drain liquid off. You will need 5 pints of tomatoes chopped into coarse pieces.
5. Measure 5 pints of chopped tomatoes into a 5 quart saucepan. Add your chosen flavor of Mrs. Wages Salsa Mix and 1/2 C. of vinegar.
6. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes with occasional stirring.
7. Salsa is now ready to serve as is, or to be canned to save for enjoying later. If canning, continue with steps 8 through 11.
8. Pour the salsa into Ball Pint Canning Jars using the canning funnel. Remove air bubbles. Adjust lids.
9. Process immediately using the boiling water method in a covered preserver canner with rack. Using the jar lifter, place filled jars onto rack immediately after each jar is filled. After all filled jars are placed on the racks, carefully lower it into the water. The water level must cover the jars and caps by 1 to 2 inches. Add more boiling water if necessary. Process for 10 minutes.
10. After the processing period is complete, turn off the heat and remove the canner lid. Using the jar lifter, remove the jars from the canner and set them on a towel to cool. Leave 1 to 2 inches of space between the jars. DO NOT invert the jars, cover them with a cloth or try to cool them quickly.
11. Wait 24 hours for jars to seal. Now you have delicious salsa that is preserved to be enjoyed all year round! Be sure to try all the different flavors of Mrs. Wages Salsa Mixes until you find the blend that fits your taste buds!