Canned Peach Salsa Food

CANNED PEACH SALSA

Steps:

• Bring a pot of water to a boil. Prepare a large bowl filled with ice cold water. Once the water is boiling, drop in half the peaches and let them boil for 60 seconds, then remove them with a slotted spoon right into the cold water. Blanch the rest of the peaches the same way. Don't discard the water.
• After a short cool-down in the cold water, you can easily slip the skins off the peaches with your hands. Cut the peaches in half around the pit, twist the two halves in opposite directions to separate them, then remove the pit. Slice the peaches thinly, then dice them into small bits about as big as corn kernels. Toss them with ½ cup (120ml) of the lime juice as you cut them, and set them aside. (The lime juice prevents browning and adds flavour.)
• Blanch the tomatoes in the same water: reheat the water, cut an X into the bottom of each tomato (to allow the skins to expand and loosen), then drop them into the boiling water and let them boil for 60 seconds. Remove them, drop them into the cold water, and then peel off the outer skins and cut out the cores. Cut the tomatoes in half horizontally (around their equators), then use your finger to scoop out and discard the juices and seeds from each section. Set the tomato halves, cut side down, onto a plate to drain, then chop them coarsely.
• Prepare the rest of the vegetables: Core and seed the bell peppers and finely dice them. Finely dice the onions. Core and seed the jalapeños and finely dice them. Mince the garlic.
• Place all the chopped vegetables except the peaches into a large heavy-bottomed pot.
• Add the cumin, red pepper flakes, smoked paprika, salt, vinegar, and remaining ¼ cup (60ml) of the lime juice. Bring the mixture to a boil. Then reduce the heat slightly and continue to cook it at a low boil, uncovered, for 15 minutes, stirring often to prevent scorching, until some of the liquid has evaporated and the mixture is slightly thickened.
• Remove the pot from the heat.
• Stir the cornstarch into the chopped peaches, then add the peaches to the cooked vegetable ingredients, stirring well to combine everything. (Don't cook it again, so the peaches stay fresh and chunky - they will cook as the jars are processed.)
• Ladle the peach salsa into sterilized pint (500ml) canning jars, filling them to within ½ inch (1cm) of the top. Run a butter knife down the sides to release any trapped air bubbles. Wipe the rims of the jars with a clean damp cloth, top with the hot, sterilized snap lids, screw on the lid rings so they are finger tight (only as tight as you can get them using just your thumb and index finger).
• Then process the jars in a boiling water bath for 15 minutes (10 minutes if you use smaller half pint/250ml jars).

PEACH SALSA

Steps:

• Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
• Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
• Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
• In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
• Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
• Adjust seasonings to taste.
• Add more cayenne pepper if you desire a spicier taste.
• Ladle salsa into hot jars to within 1/4 inch of top for headspace.
• Remove air bubbles by sliding a rubber spatula between the glass and salsa.
• Re-adjust the headspace to 1/4 inch.
• Wipe jar rim to remove any stickiness.
• Center lid on top of jar; apply screw band just until finger tight.
• Place jars in a hot bath in a canner and process for 10 minutes.
• Remove jars and place on a towel, then cover with another towel to cool slowly.
• Jars are sealed when the lids pop and are curved down, (concave).
• Label jars and store in a cool, dark place.
• NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

PEACH SALSA CANNING RECIPE

Steps:

• Blanch peaches and cool in sink of ice cold water. Peel, pit and chop into small chunks.
• Blanch tomatoes and cool in sink of ice cold water. Peel, remove seeds and chop into small chunks.
• In a large cooking pot, combine all ingredients and bring to a boil. Cook, uncovered for about 5 minutes, stirring often. If mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens.
• Ladle peach salsa into hot jars within ½ to ¼ inch from the top.
• Using a paper towel, wipe the rim to remove any residue.
• Center lid and hand tighten. Repeat until you run out of salsa to fill jars.
• Place jars into a hot bath canner.. Process for 10 minutes; increase time as needed for your altitude.
• Carefully, remove jars and place on a towel, closely together. Then cover with another towels and allow to sit, undisturbed for 12 hours. Jars are sealed when lids are popped and curved down.
• Once fully cooled, label, then store in a cool dark place.

SALSA FOR CANNING

Steps:

• Prepare the jars and lids:
• Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
• Peel and core the tomatoes:
• Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores.
• Chop the vegetables:
• Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat. (If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe.) Chop the onion finely. Chop the tomatoes coarsely. Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan.
• Cook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes.
• Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the salsa in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
• Seal the jars:
• Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
• Remove and cool:
• Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
• Label and store:
• Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

MANGO AND PEACH SALSA

Steps:

• Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
• Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

PEACH SALSA II

Steps:

• Sterilize jars and lids.
• In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
• Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

PEACHY MANGO SALSA, CANNED FOR CHRIS!

Steps:

• Sterilize Ball jars rims and screw tops.
• Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
• Reduce to simmering, and simmer 5 minutes. Do not overcook.
• Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
• Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
• Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.