Using the Mrs. Wage’s packet:. 

What I used was a stainless steel stock pot, a wooden spoon, paring knife, strainer, canning funnel, de-bubbler, jar lifter, towel, paper towel, white vinegar, and I used my digital canner.

I followed the directions on the package, and it was very easy seeing how it included the spices. All I had to do was wash the tomatoes, put into boiling water for three minutes, immediately put them into cold water and peel and core. I chunked up the tomatoes, added 1/2 cup of white vinegar and the pouch of seasonings, brought to a boil stirring occasionally and then letting it simmer for ten minutes. Because I wanted a thick salsa, I strained it into another bowl before filling the jars. I de-bubbled the jars, wiped the rims with white vinegar on a paper towel, and put on the clean lids and then finger tightened the rings.  I only ended up with 2 pints of salsa and 1 pint of leftover liquid which I water bathed for 45 minutes per the directions. The directions called for 6 pounds or about 18 medium tomatoes and not thinking I had enough, I added a couple pints of my 2020 canned plain tomatoes.

I wanted to make a salsa using the large summer squash that a friend had given me. I ended up combining a couple of recipes using what I had on hand.

I also was using the water bath cycle on my digital canner for this batch. The equipment I used was a food processor, chopping board, paring knife, strainer, dish towel, debubbler, jar lifter.

The ingredients I used were 15 cups of finely chopped yellow squash, 2 quarts of my 2020 home canned tomatoes which I drained, 3 medium finely chopped onions, 6 cups of frozen finely chopped green peppers, 1 fresh jalepeno pepper that had been given to me, 2 tablespoons dry ground mustard, 2 tablespoons garlic powder, 1 1/2 tablespoons paprika, 3 cups white vinegar, 1 1/2 cups brown sugar, 3 tablespoons red pepper flakes, 1.5 teaspoons nutmeg, 1.5 teaspoons black pepper. 

I used the food processor for the squash and the onions. Using my stock pot again, I combined all the ingredients and brought it to a boil, then simmered it for 45 minutes to help reduce the liquid. I drained the mixture saving the liquid. After filling each jar and using the debubbler, I wiped each rim with a vinegar soaked paper towel, put on clean lids and finger tightened the rings. 

I processed 7 pints on the water bath cycle for 15 minutes, and I had 2 pints of the broth that I did on the stove using my stockpot as a narrower water bath canner. I put a dish towel on the bottom of the stockpot and then set the jars on it, adding another empty jar just as a filler. This was not an idea canner, it did boil a lot over the top, but I was trying to save time by doing two things at once.