Mrs. Wages® Blue Ribbon Salsa
I only use Mrs. Wages® mixes to make my salsa. I grow my own tomatoes and I used a combination of Beefsteak and Black Krim, which is an heirloom tomato. They are delicious. My family loves the taste of it. This was my first time at entering the State Fair canning division. I was absolutely shocked that I won a blue ribbon. We use the salsa for all our burritos, quesadillas, as well as with tortilla chips.
Directions
Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely.
Combine tomatoes, vinegar, and Mrs. Wages® Medium Salsa Tomato Mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes stirring frequently.
Pour salsa into hot, sterilized pint canning jars leaving 1/2-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process of jars with a dampened clean paper towel. Process 40 minutes in boiling water bath canner. Remove and allow jars to cool. Following cooling, test jars for airtight seals.
Ingredients
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.
Ingredients
Directions
Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely.
Combine tomatoes, vinegar, and Mrs. Wages® Medium Salsa Tomato Mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes stirring frequently.
Pour salsa into hot, sterilized pint canning jars leaving 1/2-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process of jars with a dampened clean paper towel. Process 40 minutes in boiling water bath canner. Remove and allow jars to cool. Following cooling, test jars for airtight seals.
