Monday, August 22, 2016

Salsa Time... Peach and Corn Salsa

Peach and Corn Salsa
Found on puttinupwitherin

Yield: 3 pints


* 6 ears of corn (de-eared)

* 3 peaches (yellow or white)

* 1 cup tomatoes (diced)

* 1 green pepper (diced)

* 1 red pepper (diced)

* 2 jalapeño peppers (de-seeded and diced)

* 1 onion (diced)

* 1-1/2 tsp ground cumin

* 2 Tbsp kosher salt

* 1 tsp whole coriander seed

* 1 tsp ground mustard

* 1 tsp cayenne pepper

* 1/2 cup water

* 1 cup white vinegar


1. Combine all ingredients in a large non-ionized pot. Bring mixture to a boil, lower heat and cook for 10 minutes.

2. Ladle salsa into hot, sterilized pint jars leaving approx. 1/2 inch headspace. Remove air bubbles by running a knife around the edges of each jar.

3. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 15 minutes. Remove from heat, let jars sit in the canner for an additional 5 minutes (to prevent siphoning). Remove jars from canner, let set on a folded towel on the countertop for 12-24 hours.

4. Store in a cool dry place for up to 1 year.

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