Preparing and Canning Salsa
Peach Apple Salsa
- 6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
- 2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
- 2 cups chopped green bell peppers (about 1½ large peppers as purchased)
- 10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
- 2 cups chopped Granny Smith apples (about 2 large apples as purchased)
- 4 tablespoons mixed pickling spice
- 1 tablespoon canning salt
- 2 teaspoons crushed red pepper flakes
- 3¾ cups (1¼ pound) packed light brown sugar
- 2¼ cups cider vinegar (5%)
Yield: About 7 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.
||Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
||Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and
tie with a clean string. (Or use a purchased muslin spice bag).
||Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water,
and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers;
chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
||Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water).
Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples
into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
||Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar.
Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally.
Remove spice bag from pan and discard.
||With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar).
Cover with cooking liquid, leaving ½-inch headspace.
||Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece
metal canning lids.
||Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and
check for seals.
|Table 1. Recommended
process time for Peach-Apple Salsa in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g.
Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L.
Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.
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