Canning Ball Fiesta Salsa

I have two very similar goals when it comes to my canning. 1. To save what we can't eat fresh out of the garden and 2. To save the excess of fresh produce we may get into the house.

I'm a novice canner and a half-baked gardener so I try to get some quality food for my family and to use that food to the farthest extent.

But I'm a small batch canner and I don't see that changing. In about two hours, I can make a few pints.

Not the drinking kind.

Today I'm using Ball's Fiesta Salsa mix to season some garden veggies into salsa. Someone gave me the mix.

What they called for and what I did ate slightly different.

We chopped:
- 3 huge tomatoes from the farm stand
- 3 tiny tomatoes from our garden
- 2 small peppers from our garden
- not quite 1/4 cup red onion
- 1/2 cucumber from our garden
- 1 large glove garlic

Yield: 6 cups

In my large Le Creuset saucepan I mixed:
- 4 tablespoons white vinegar, 5% acidity
- 2 tablespoons strawberry basil vinegar
- 1 packet Ball Fiesta Salsa mix
- 3/4 teaspoon fresh ground pepper

Add vegetable/tomato mix. Heat to boiling. Simmer 5 minutes. Pack with 1/2 inch headspace.

I have 2 pints (one with more liquid than I'd like) and 2 half jelly jars. 35 minutes in boiling water canner.