Canning Homemade Salsa using a mix

Salsa Mix

Salsa Mix

 

During one of our supermarket forays we found the above mix on sale. Since it was pretty inexpensive we figured it was worth a try at least. Sometimes these pre-made mixes turn out to be fantastic, some times they turn out to be ok.

 

Chopped Tomatoes

Chopped Tomatoes

The first step is chopping up the tomatoes. Recently Roma tomatoes have been on sale frequently, so we happened to have the necessary quantity of tomatoes just sitting around.

Adding Salsa Mix

Adding Salsa Mix

After chopping up the tomatoes it’s simply a matter of adding the salsa mix and stirring it up well.

 

Adding mild red pepper

Adding mild red pepper

 

I couldn’t help myself, so I decided to doctor it up just a little bit. Since my wife and daughter don’t handle spicy well I went with my mildest chili powder.

Simmering the mix

Simmering the mix

 

Cook it up per the directions, this stuff smells great during the cooking process.

Canning Salsa

Canning Salsa

 

Using the proper process ladle the salsa into pint jars, wipe the rims, and put lids/rings on. The recipe yields four pints.

 

Water Bath process

Water Bath process

 

Into the water bath canner it goes! The instructions on the packet give you processing times. Don’t forget to adjust based on your altitude!

The final product

The final product

 

The final product! It wasn’t amazing salsa, but neither was it terrible. It was good middle of the road salsa. In the back of my head I kept hearing the old commercial, “This salsa’s from New York City!” We’ve happily eaten a bunch of it now, but with it having just the tomatoes and spices I believe that we will try to find a proper recipe next time. If you’re a beginning canner this is a great one to try out!

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