Fiesta Salsa

Recipe View 15 mins Prepare your canning equipment: Inspect two pint-sized jars for any cracks or defects and their rings for rust, discarding any that are not in perfect condition. Submerge the jars in simmering water to sterilize them until the salsa is ready. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Recipe View 5 mins In a large, non-reactive saucepan, combine the diced tomatoes, white vinegar, and Fiesta Salsa Mix. Bring the mixture to a vigorous boil over medium-high heat. (Cook time: 5 minutes)

Recipe View 5 mins Once boiling, reduce the heat to low and allow the salsa to simmer gently for 5 minutes, stirring occasionally to prevent sticking. (Simmer time: 5 minutes)

Recipe View 10 mins Ladle the hot salsa into the sterilized jars, leaving approximately 1/2 inch of headspace at the top. Use a clean knife or thin spatula to gently run around the inside of each jar, releasing any trapped air bubbles. (Jarring time: 10 minutes)

Recipe View 5 mins Carefully wipe the rims of the jars with a moist paper towel to ensure a clean seal. Center the lids on the jars, then apply the bands until they are fingertip tight – not too loose, not too tight. (Sealing time: 5 minutes)

Recipe View 5 mins Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a rolling boil. Gently lower the filled jars onto the rack, ensuring they are spaced at least 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. (Boiling time: 5 minutes)

Recipe View 35 mins Cover the stockpot and process the jars in the boiling water for 35 minutes, adjusting the processing time for your altitude if necessary. (Processing time: 35 minutes)

Recipe View 12 hrs Carefully remove the jars from the stockpot and place them on a towel-lined surface, ensuring they are spaced several inches apart. Allow the jars to rest undisturbed for 12 to 24 hours. (Resting time: 12-24 hours)

Recipe View 0 mins After the resting period, check the seals by pressing the center of each lid with a finger. If the lid does not move up or down, the jar is properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place.