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Mrs. Wages® Medium Salsa Tomato Mix
Mrs. Wages® Medium Salsa Tomato Mix
4 oz
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About
Details
70 years ofgoodness. Serve. Freeze. Can. If you love to share nature's bounty, you'll find a friend in Mrs. Wages. A full-flavored family of easy mixes to enhance the fresh taste of your favorite foods - and that'll bring a smile to the people you care about! No artificial color
Ingredients
Dehydrated Vegetables (onion, Green Bell Pepper, Jalapeño Pepper, Chili Pepper, Garlic), Salt, Spices
Directions
Medium Salsa: Make 5 pints. 6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, undrained. 1/2 cup Mrs. Wages White Distilled Vinegar (5% acidity) or cider vinegar. 1 pouch Mrs. Wages Medium Salsa Mix. Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely. This should yield about 10 cups tomatoes. If using canned tomatoes, do not drain liquid. Combine tomatoes, Mrs.Wages White Distilled Vinegar and Mrs. Wages Medium Salsa Mix in a large non-reactive saucepan. Do not use aluminum. Bring mixture to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready! Serve. Pour into containers and let cool. Cover and refrigerate at least 30 minutes before serving. Store covered in refrigerator up to 1 week. Freeze. Pour into freeze-safe containers and let cool. Store covered in freezer up to 1 year. Store thawed product in refrigerator up to 1 week. Can. Prepare home canning jars and lids according to manufacturer's instructions for sterilized jars. Pour hot salsa into clean hot pint canning jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude) in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week. Use shelf-stable product within 1 year.
Serving Suggestion: For zesty Southwestern style cheese dip, use 1-1/4 cup prepared salsa and 1 lb pasteurized process cheese. Melt cheese; stir in the prepared salsa and mix well. Serve with your favorite chips or veggies.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 5
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 1g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
70 years ofgoodness. Serve. Freeze. Can. If you love to share nature's bounty, you'll find a friend in Mrs. Wages. A full-flavored family of easy mixes to enhance the fresh taste of your favorite foods - and that'll bring a smile to the people you care about! No artificial color
Ingredients
Dehydrated Vegetables (onion, Green Bell Pepper, Jalapeño Pepper, Chili Pepper, Garlic), Salt, Spices
Directions
Medium Salsa: Make 5 pints. 6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, undrained. 1/2 cup Mrs. Wages White Distilled Vinegar (5% acidity) or cider vinegar. 1 pouch Mrs. Wages Medium Salsa Mix. Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely. This should yield about 10 cups tomatoes. If using canned tomatoes, do not drain liquid. Combine tomatoes, Mrs.Wages White Distilled Vinegar and Mrs. Wages Medium Salsa Mix in a large non-reactive saucepan. Do not use aluminum. Bring mixture to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready! Serve. Pour into containers and let cool. Cover and refrigerate at least 30 minutes before serving. Store covered in refrigerator up to 1 week. Freeze. Pour into freeze-safe containers and let cool. Store covered in freezer up to 1 year. Store thawed product in refrigerator up to 1 week. Can. Prepare home canning jars and lids according to manufacturer's instructions for sterilized jars. Pour hot salsa into clean hot pint canning jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude) in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week. Use shelf-stable product within 1 year.
Serving Suggestion: For zesty Southwestern style cheese dip, use 1-1/4 cup prepared salsa and 1 lb pasteurized process cheese. Melt cheese; stir in the prepared salsa and mix well. Serve with your favorite chips or veggies.
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