Directions
1WASH tomatoes. Scald for 3 minutes in boiling water
2Dip into cold water. Cut out cores. Remove skins. Chop tomatoes coarsely. This should yield about 10 cups tomatoes. If using canned tomatoes, do not drain liquid.
3COMBINE tomatoes, Mrs. Wages® White Distilled Vinegar and Mrs. Wages® 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!
4Serve. Pour into containers and let cool. Cover and refrigerate at least 30 minutes before serving. Store covered in refrigerator up to 1 week.
5Freeze. 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.
6Can. 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 rip 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 1 week. Use shelf-stable product within 1 year.
7Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.
8SERVING SUGGESTION - For zesty Southwestern style cheese dip, use 1 1/4 cup prepared salsa and 1 lb pasteurized process cheese. Melt cheese; stir in the prepared salsa and mix well. Serve with your favorite chips or veggies.
0 Reviews
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
You must be logged in to post a comment.