Canning Salsa

Well it is that time again....Canning! I love to put up fresh produce in the summer to have during the winter. One thing my family loves is Salsa. There are a lot of recipes out there. This to me is the easiest, fastest, and it taste great! Here it is:
You are going to need 6 lbs. of fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced tomatoes. 1/2 cup white distilled vinegar. 1 pouch Mrs. Wages Medium Salsa Mix. (yes, I know I cheated! Heheheh!)

First wash fresh tomatoes. Then scald them for 3 minutes in boiling water.

Dip into cold water. Cut out cores, remove skins and chop coarsely. If using canned tomatoes, do not drain liquid.

While you are scalding tomatoes, you need to prepare your jars. You should use sterilized pint canning jars. I just put my pint canning jars in a pot of water and bring them to a boil and keep them warm. The rings and lids I do the same way. (In a separate pot.)

Here is a pic of my rings and lids. Forgot to take pic of my jars. Sorry!

Combine tomatoes, vinegar, and Salsa Mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is Ready!

Pour hot salsa into clean, sterilized pint canning jars, leaving 1/2 inch head space. Cap each jar when filled. Process in boiling water bath for 40 minutes. (You fill a pot with water bring it to a rolling boil. put your jars in using a jar holding or other tool to keep the jars off the bottom. Make sure water is over the tops of the jars. Bring the water to a boil again. Then put timer on for 40 minutes.) Take jars out and test jars for airtight seals according to manufacturer's directions. Store up to 1 year. If jars do not completely seal, refrigerate and consume within one week. Once jars have cooled and they are sealed. The lid with not make a popping sound when you push it in the center It will be pushed in. Remember to label your salsa and put the date. Voila' Salsa! Hope you enjoy it!