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
- 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.
All Photographs Copyright Tink's Kitchen and JSGrey
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