Makes 5 pints. 6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced tomatoes; 1/2 cup Mrs Wages White Distilled Vinegars (5% acidity) or cider vinegar; 1 pouch Mrs. Wages Medium Salsa Mix. Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely. If using canned tomatoes, do not drain liquid. Combine tomatoes, vinegar and Salsa Mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready! Freeze it! Pour into freezer containers and let cool. Store in freezer up to 1 year. Can it! 1) Pour hot salsa into clean, sterilized pint canning jars, leaving 1/2-inch head space. Cap each jar when filled. 2) Process 40 minutes (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude) in boiling water bath. 3) Test jars for airtight seals according to manufacturer's directions. Store up to 1 year. If jars do not completely seal, refrigerate and consume within one week. Serve it! For instant salsa, combine contents of the pouch with 6 lbs chopped fresh tomatoes or 6 cans (14.5 oz each) petite diced tomatoes. Lets stand for 10 minutes before serving or refrigerate. Serving Suggestion: For zesty Southwestern style cheese dip, use 1-1/4 cup prepared salsa and 1 lb pasteurized process cheese. Melt cheese; stir in the prepared salsa and mix well. Serve with your favorite chips or veggies.