- 17 lbs fresh tomatoes (about 51 medium) or 17 cans (14.5 oz each) petite
diced regular or low sodium tomatoes, undrained
- 1⅓ cup Mrs.Wages® White Distilled Vinegar (5% acidity) or cider vinegar
- 1 canister Mrs. Wages® Medium Salsa Mix
WASH fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water.
Cut out cores, remove skins and chop coarsely. This should yield about 28
cups tomatoes. If using canned tomatoes, do not drain liquid.
COMBINE tomatoes, Mrs.Wages® White Distilled Vinegar and Mrs.Wages®
Medium Salsa Mix in a large non-reactive saucepan. Do not use aluminum.
Bring mixture to a boil. Stir occasionally. Reduce heat and simmer 10
minutes. Stir occasionally. Salsa is ready!
SERVE. Pour into containers and let cool. Cover and refrigerate at least 30
minutes before serving. Store covered in refrigerator up to 1 week.
FREEZE. Pour into freeze-safe containers and let cool. Store covered in
freezer up to 1 year. Store thawed product in refrigerator up to 1 week.
CAN. Prepare home canning jars and lids according to manufacturer’s
instructions for sterilized jars. Pour hot salsa into clean hot pint canning jars,
leaving ½-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 to 24 hours. Test jars for airtight seals according to manufacturer’s
directions. If jars do not completely seal, refrigerate and consume within 1
week. Use shelf-stable product within 1 year.
