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Tuesday, June 2, 2015

Salsa!


From fresh to feisty! Here's how I did it:

Core the tops and score (put an X w/ a serrated knife) on the bottom of each tomato.
Boil enough water to cover them. Then put tomatoes in the hot water and turn off the heat. 
Allow to sit 15-20 minutes, then drain. Dump ice on top to cool them off. Then drain ice.
Peel with ease and without wasting any of the fleshy tomato! Now chop or mash them.

So I'm estimating that I had about 3 pints of fresh tomatoes. 
Then I added 3 large cans of crushed tomatoes plus about 1 c. vinegar*, 1/2 c. sugar, 
1 c. water, and the packet of  Mrs. Wages seasoning shown here.

* I actually drained juice from jalapenos & peperoncini peppers as my "vinegar".

Bring salsa mixture to a boil, and turn heat to medium. Allow to cook 15-20 minutes.
Have 8 - 10 clean pint jars at the ready (making sure there are no chips in the glass), 
and heat your lids in boiling water. Have bands ready, a clean damp rag to wipe jars, 
a fork to retrieve lids from boiling water, a ladle, and a wide funnel to fill jars.
Now scoop up salsa and pour into a jar, filling to 1/2 inch from top. Wipe the jar rim clean, 
put lid on, and tighten ring. Wipe jar and set aside. Repeat for each jar. Lids should seal within 
15 minutes or so, but if not sealed within an hour, you'll need to repeat the process 
(reheat & try a new lid), or just put the unsealed jar in the refrigerator to eat first! 



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