1Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Chop tomatoes coarsely.
2If fresh tomatoes are not available, use home-canned or commercially canned tomatoes. Do not drain liquid off. You will need 5 pints of tomatoes chopped into coarse pieces.
3Measure 5 pints of chopped tomatoes into a 5-quart saucepan. Add Salsa Mix and 1/2 cup vinegar. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready to serve, can or freeze.
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.
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