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A Peach Salsa Canning Recipe Worth Surviving For

If you’re on the hunt for some peach canning recipes in order to make the most of this year’s harvest, then this salsa variant may be the answer.  It ticks all of the boxes in terms of being healthy, zesty, delicious and shelf-stable, and it’s also really easy to prepare. 

Ingredients:

3 lbs of diced peaches

3 large tomatoes

4 jalapeno peppers (chopped)

3 cloves of minced garlic

1½ red onions (chopped)

1 red bell pepper (diced)

½ cup of chopped cilantro

½ cup of vinegar

2 tablespoons of bee honey

1½ teaspoon cumin

½ teaspoon of cayenne pepper

Getting Started

The first step is to rinse the peaches before blanching them in boiling water for about 30 seconds.  Immediately transfer them to an ice bath and let them cool until they can be handled safely.  Remove the skin, cut the peaches in half, and discard the pit.  Dice the tomatoes into small chunks and place them in a large saucepan.

Preheat your water bath canner and soak 8-9 pint sized canning jars, lids and bands in hot water until they are ready to be filled. 

Next, repeat the same process for the tomatoes, and jalapenos, but remove the seeds from the tomatoes before putting the chunks into the saucepan.  Add in all of the other ingredients before bringing the heat up to a low boil.  Boil the mixture for about 5 minutes while stirring frequently.  Keep boiling until the mixture reaches the desired level of thickness before removing from heat.

Processing the Salsa

Carefully ladle the mixture into each canning jar, and fill each one until ¼ inch of headspace remains.  Take the handle of a wooden spoon or spatula and use it to remove as many air bubbles as possible before giving the jars a little jiggle to let the ingredients settle.  Add more if necessary in order to maintain headspace.

Next, clean the rims with a damp cloth before attaching and tightening the lids and bands.  Place the jars into the water bath canner, and make sure they are submerged in around 2 inches of water.  Start the processing time once the water starts to boil, and process the jars for 10 minutes, adjusting for altitude as necessary. 

Remove from heat when finished, and place the jars on the counter or table.  Let them cool overnight at room temperature before inspecting the seals and the condition of the jars.  You can either re-process salsa in defective jars, or you can refrigerate the product and get a shelf life of about a month or so.  Label and date the jars that you put into your stockpile, and make sure that you store them in a cool, dry and dark location.  Expect to get a shelf life of about a year, but make sure that you either consume or refrigerate any opened jars right away in order to prevent spoilage. 

Feel free to experiment with different spices and proportions of ingredients, and you can also use customize the level of heat in the salsa by removing pepper seeds or using different peppers altogether.

Try the following recipe for yourself, and chances are that you’ll be making room in your stockpile to keep a batch on hand for a rainy day.

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