Operation Manual

For best results, use firm plum tomatoes. Round or globe garden
tomatoes may be used, but they should be seeded, diced and
drained in a colander for at least 30 minutes. Measure the required
quantity of chopped tomatoes after draining.
To peel your tomatoes, place them in a pot of boiling water for
30 to 60 seconds or until skins start to crack. Immediately dip in
cold water. The skins should slip off easily.
Removing the seeds and veins of hot peppers lessens the heat of
the salsa you are preparing. The best way to seed peppers is to trim
off the stem end and then cut the pepper in half lengthwise. Scrape
out the seeds and veins using a small spoon.
Do you like your salsa spicy? Leave the seeds and veins of the hot peppers
in your recipe. You can also add hot pepper flakes or hot sauce to taste.
Although you can add dried spices and hot sauce to your salsa for extra
heat, we don’t recommend altering salsa recipe ingredients like vinegar,
peppers or other vegetables. They must be used as stated to ensure the
proper acidity for the canning process. You can always add ingredients
before serving salsa, if you wish.
For a quicker way to make homemade salsa,
use Ball
®
brand Fiesta Salsa Mix. Packed with
vegetables and savory spices, all you have to
add is fresh, vine-ripened tomatoes and vinegar.
See recipe on page 72.
Homemade salsas tend to be runnier than
commercial salsas. If you wish to have a
chunkier salsa, pop open your jar of fresh
preserved salsa and drain off the excess
juice before serving. This juice is a wonderful
addition to stews, soups or salad dressings.
71
Salsas
Be sure to look for other salsa recipes at freshTECHAutoCanner.com.
Recipes
Ball® brand
Fiesta Salsa
Mix