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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Phyllis Spears
  • 14 cups diced tomatoes*
  • 1 cup cider vinegar
  • 1 package herb and spice mix for mild salsa
“To prepare tomatoes: Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold waters. Cut out cores and remove skins. Discard skin and seeds. Dice flesh.
Combine vinegar and salsa mix. Mix in a large saucepot, stirring to dissolve mix. Add tomatoes and stir. Bring to a simmer (180 degrees). Simmer, covered, for 5 minutes. Allow salsa to cool before serving.
To preserve, continue immediately after simmering:
Prepare and process jars and lids. Ladle salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process 35 minutes in boling water canner. Makes 7 pints.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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