Pineapple Fruit Salsa

• 2 (15-ounce) cans crushed pineapple in lite syrup
• 2 (14.5-ounce) cans petite diced tomatoes or 4 cups diced fresh tomatoes (about 4 pounds)
• 1/2 cup vinegar, 5% acidity
• 1 package Ball® Simple Creations™ Fruit Salsa Mix

Combine crushed pineapple in lite syrup, diced tomatoes, vinegar and Fruit Salsa Mix in a large saucepot. Stir and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Cool and serve, cool and refrigerate up to three weeks, or cool and freeze up to one year.

• Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.


• Combine crushed pineapple in lite syrup, diced tomatoes, vinegar and Fruit Salsa Mix in a large saucepot. Stir and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.


• Process 35 minutes in a boiling-water canner.
• Yield: about 3 pints or 7 cups.

• 1,001-- 3,000 ft.....5 minutes
• 3,001-- 6,000 ft...10 minutes
• 6,001-- 8,000 ft...15 minutes
• 8,001- 10,000 ft...20 minutes

The recipes provided in this article were supplied by Jarden Home Brands, marketers of Ball® brand and Kerr® brand home canning products. Jarden Home Brands is a division of Jarden Corporation.