Friday, August 17, 2012

Canning Peach Salsa


According to the Ball Complete Book of Home Preserving, peach salsa is "a refreshing change... and can be a nutritious topping for ice cream. For something quite different, try it on graham crackers, pancakes, or waffles, or rolled up in a crêpe with a dollop of whipped cream." It has some heat to it, so I'm sure it would be wonderful with a bag of tortilla chips as well!

Here's what I did...

I peeled, pitted, and diced 6 cups of peaches, then in my large, stainless steel saucepan I combined...

1/2 cup white vinegar


... and the 6 cups diced peaches



I added 1-1/4 chopped onion

4 jalapeño peppers, finely chopped (I left the seeds and veins in the peppers because I was going for HEAT! If you prefer a milder salsa, remove the seeds and veins from the peppers before chopping)
AND... always remember to wear gloves when chopping hot peppers!

1 seeded and chopped red bell pepper

1/2 cup loosely packed, finely chopped cilantro (I might have used a little more than half a cup)

2 Tbsp. liquid honey (that's what the recipe called for, LIQUID honey, that's the only honey I know!)

1 clove garlic, finely chopped

1-1/2 tsp. ground cumin

1/2 tsp. cayenne pepper



I brought the mixture to a boil over medium high heat, stirring constantly. I reduced the heat and boiled gently, stirring frequently, until slightly thickened (about 5-10 minutes).

In my previously prepared, washed, sterilized and heated pint jars, I ladled the hot salsa mixture, leaving a half inch headspace.

I wiped the jar rims and tightened my hot lids on to fingertip tightness.

I placed the jars in a boiling water bath canner, ensuring they were completely covered with water. I brought it to a boil and processed for 15 minutes.

After processing I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the music of the PING of each successfully sealed jar!

This recipe makes 4 pint or 8 half pint jars.

For a printable copy of this recipe, click here.

27 comments:

  1. Great minds think alike! I'm planning to do up peach salsa tomorrow. Last year I made some but then realized I had no pint jars (and salsa's not supposed to be safe in quarts) so I had to freeze it.

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  2. This is really good on grilled chicken or pork too.

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  3. What altitude are you at? How much time should I add for processing at 7,000 feet? Making this today, it sounds wonderful.

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    1. I'm at less than 1,000 feet... for your altitude add one minute for each 1,000 feet... so 22 minutes. ~~Granny

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    2. Thank you!! It smells wonderful...I doubled it! ;-)

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  4. We love peach salsa on any kind of cooked white fish or salmon. Just cook the fish as you prefer (we usually do white fish on the stove in skillet and salmon in the oven) then top with peach salsa and serve. So good!

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  5. question.. why is salsa "not safe in Quart jars.." as long as you water bath it for the recommended time it should be fine right.. thats what I do with canned tomatoes. same difference right..

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    1. Ya got me! I think that's a load of hogwash myself! Just my personal opinion! ~~Granny

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    2. Typically, USDA doesn't advise using quarts due to size, the heat cannot fully penetrate the food to kill off any bacteria in the jar.

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  6. Just made this last night. YUMMY! Great recipe. thanks for posting Granny!!!! You are my inspiration to canning....and now I am addicted. :)

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  7. Can't wait to make this tomorrow night, our peach tree is LOADED! Is that 1 1/4 cups of chopped onion or 1 1/4 of an onion chopped??

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    1. That would be one and one quarter cups of chopped onion. ~~Granny

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  8. This looks wonderful! I can't wait to try it!

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  9. can I make this with canned peaches?

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  10. I cannot wait to try this recipe this week! BTW raw honey (my favorite) and honey in combs is not liquid.

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  11. This recipe looks great. I'm making it with my fresh peaches and homegrown hatch chilies!

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  12. Wondering...can I sub some Mango for the Peaches to get Peach Mango Salsa? (Our total fave!) Maybe just 1/3 of them? Whaddya think?

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    1. Sounds like a good plan to me! ~~Granny

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  13. Hi Granny how long is the shelf life for this salsa one year or only 6 month s?

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  14. Hi Granny how long is the shelf life for this salsa one year or only 6 month s?

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    1. At least a year... probably longer really. ~~Granny

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  15. I'm looking for an opinion.

    The government sites are so particular about canning recipes. They all say to follow their recipes without any substitutes or variations.... or else!

    Can you make any sort of made up peach salsa recipe and safely can it? (Making sure you have some sort of acid: vinegar, lemon or lime juice) Finishing it off with a time in a boiling water bath. (Jeepers, I even read that you cannot use freshly squeezed lemon/lime juice; it must be bottled from the store!)

    I'm wavering on this and wonder what you might think.
    I love that your recipe is not smothered in sugar... and that you use terms like: hogwash!

    I'm also planning to make my dill pickles the way I always did years ago... withOUT a waterbath!
    Quite a rebel, ain't I?!

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  16. Is it necessary to process the salsa? I have a few recipes that call for hot contents, hot jars and hot lids. I still get the "pop." I don't want mushy salsa. Thoughts?

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  17. If heard that you should always water bath or you might grow a bacteria and make people sick.

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  18. Interesting recipe and I will try it.

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  19. Interesting recipe and I will try it.

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