Quick ní Easy Salsas

Choose from the three recipes below to make a mouth-watering salsa. Just prepare the tomatoes and vegetables and add a pouch of BERNARDIN Salsa Mix. Serve it fresh or preserve it to enjoy the taste of home-made salsa year round.

 

 

 

Makes about 6 x 500 ml jars.

 

Ingredients Tomato Tomato & Corn Tomato & Peppers
Vegetables

16 Cups (4 L)

coarsely choped

tomatoes, about 8 lb

(3.6 kg), 30 medium

12 cups (3 L)

coarsely chopped

tomatoes, about 6 lb

(2.7 kg), 24 medium

 

8 cups (2 L) whole

kernel corn, fresh or

frozen, about 2.2 lb (1

kg)

9 cups (2.25 L)

coarsely chopped

tomatoes, about 5 lb

(2.3 kg), 20 medium

 

6 cups (1.5 L)

chopped red or green

peppers, about 2.5 lb

(1.2 kg)

Cider Vinegar 1 - 1/3 cups (325 ml) 1 - 3/4 cups (425 ml) 1 - 1/3 cups (325 ml)
BERNARDIN Salsa Mix 1 pkg (115 g) 1 pkg (115 g) 1 pkg (115 g)
Jars Required 6 - 500 ml 6 - 500 ml 6 - 500 ml

 

 

• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

 

• Wash seed and coarsely chop tomatoes. Thoroughly drain off excess liquid. Prepare and measure remaining vegetables for the type of salsa you desire. If using fresh corn, blanch ears in boiling water 1 minute, cut off kernels.

 

• In a large stainless steel saucepan, combine BERNARDIN® Salsa Mix and cider vinegar. Add prepared vegetables; mix well. Over medium-high heat, bring mixture to a boil, stirring frequently. Reduce heat and simmer stirring constantly, just until mixture is heated through.

 

• REFRIGERATED: Ladle hot salsa into six hot 500 ml jars or two 1.5 L mason jars; apply closures. Cool 30 minutes and refrigerate up to 3 weeks or freeze in straight-sided jars or containers up to 1 year.

 

• SHELF-STABLE: Ladle hot salsa into a hot 500 ml mason jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center sealing disc on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not over tighten. Place jar in canner; repeat for remaining salsa.

 

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.

 

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting an

d place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

 

 


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