Tuesday, May 18, 2010


6 lbs fresh tomatoes (about 18 medium)
1/2 cup white or cider vinegar
1 pouch Mrs. Wages Salsa Mix
1 cup diced onion
1 cup diced green bell pepper
1 cup sugar, optional (give or take a little, depending on your taste!)
canning salt

Wash tomatoes, scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skin, ...and dice. (You can cut your tomatoes any size you like, I prefer bite size.) In a large pot, combine all ingredients, and bring to a boil. Reduce heat, and let simmer uncovered for about 10 minutes stirring occasionally. While salsa is simmering put 1/2 tsp. canning salt in each jar. (I use quart sized jars, but you can use pints if you like) Boil lids in small saucepan. Pour hot salsa in jars leaving 1/2 inch headspace and place hot lid on jar and top with ring. Turn jars upside down onto a towel on your countertop. I usually leave them overnight, and check them in the morning to make sure they have all sealed. If not, you can boil it and try again.

The way I steralize my jars is in the dishwasher under the sanitize cyle. If your dishwasher doesn't have sanitize, just use the hottest cycle. Then when my salsa batch is ready, I dip them back in hot water, and put about 3 jars at a time in the microwave for about 30 seconds it works great, and I have never had any trouble with them not sealing.

If you time it right, and your jars are finished in the dishwasher about the same time your salsa is ready to pour, you can take a couple of jars out of the dishwasher at a time while they are still hot, and you are ready to go!

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