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Mrs. Wages® Blue Ribbon Salsa

Yields5 pints

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.

Mrs. Wages® Blue Ribbon Salsa

 6 lbs fresh tomatoes (3 lbs Beefsteak and 3 lbs Black Krim Varieties)
 1/2 cup commercial white vinegar (5% acidity)
 1 pouch Mrs. Wages® Medium Salsa Tomato Mix
1

Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely.

2

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.

3

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.

Nutrition Facts

0 servings

Serving size

5 pints