Homemade Salsa

20 pounds of Tomatoes

1 pound jalapeño peppers

2 pounds onions

2 pounds green peppers

1 pound smoked chili peppers

2 packages of Mrs wages salsa mix.

4 Tbs lime juice

Start by removing the tomato skins. I freeze my tomatoes and dip in boiling water the skins slip right off.
quarter and dice the tomatoes.
Cut up all of the peppers and onions. Place everything in a stainless steel pot add Mrs. Wages salsa seasoning, Bring to a boil.

Now is the time to sterilize your canning jars, In a heavy bottom pot place the grate add 2-3 inches of water with a splash of 5% vinegar place clean jars opening down into the water, bring the water to a boil, let boil for 2 minutes. Remove jars from the water. Now is the time to fill the jars with the Salsa. Leave 1″ head space make sure to wipe around the rim of the jar with a clean wet dish cloth.

Prepare your canning lids by placing them in a pot of water, bring the pot to a boil, this actives the rubber on the ring of the lid. Once the pot has boiled, remover one lid at a time and place on your jars place a ring on the jar and place in a pot to water bath. this process will make the Salsa shelf stable for 18 months to 2 years.

To Water bath your Salsa once jars are full and placed in the large pot, fill the pot with water covering your jars, start timing when the water is at a full rolling boil. Salsa should be processed for 25 minutes.