Mandi’s Mild Salsa- Makes about 15 pints.
3 packages Mrs. Wages Mild Salsa Mix
18 lbs tomatoes
1 1/2 cups distilled white vinegar
1/2 cup chopped cilantro
3 tbsp minced garlic
Salt & Pepper, to taste
Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores and remove skins. Chop tomatoes coarsely. Add all other ingredients to tomatoes in a large stockpot. You may need two stockpots, depending on how big your pot is. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Stir occasionally.
Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the salsa is ready, remove jars and lids and place on dry towel. Fill each jar, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.