As the Summer begins to wane and the Summer fruits and veggies become harder to find, I figure it’s time to make a few jars of my peach salsa for the pantry. Actually, one jar will be sacrificed to competition at the North Carolina State Fair, next month. I haven’t canned this year as much as I did last year, but I will be entering the salsa, crab apple jelly and wild muscadine grape jelly and hope to come home with a ribbon! Enjoy!
Ingredients for Home Canned Peach Salsa:
6 cups chopped peaches, about 3 pounds
3 large fresh tomatoes, seeded and cut into chunks
1 1/2 cups red or sweet onions, chopped
2 to 4 medium jalapeño peppers, finely chopped and seeded
1 large sweet red peppers, finely chopped and seeded
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons honey
3 garlic cloves, finely chopped
1 1/2 teaspoons cumin, ground
1/2 teaspoon cayenne pepper
Directions for making Home Canned Peach Salsa:
Step 1: Sterilize 8, 1/2 pint jars, I do this in my dishwasher.
Step 2: Blanch peaches, cool in cold water, peel, pit and chop.
Step 3: Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
Step 4: In a large stainless cooking pot, combine peaches, tomatoes, onion, jalapeño peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
Step 5: Bring to a boil, and cook for about 5 minutes, stir frequently. If the mixture is too soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
Step 6: Taste and adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
Step 7: Ladle salsa into hot jars to within 1/2 inch of top leaving head space.
Step 8: Remove air bubbles by sliding a rubber spatula between the glass and salsa.
Step 9: Wipe jar rim to clean off any spilled salsa.
Step 10: Place lid and band and screw until tight.
Step 11: Place jars in a hot bath in a canner and process for 15 minutes.
Step 12: Remove jars and place on a towel; allow to sit, undisturbed, for 24 hours.
Step 13: Jars are sealed when the lids pop and are curved down. Remove screw bands. Store in a cool, dark place.