Summer Salsa Recipe with Tomatoes, Peaches and Pears

Here is the list of canning equipment I used in this recipe. 

• Ball Canning’s Complete Book of Home Preserving
• Large Stainless Steel Pot
• Jalapeno Corer
• Water Bath Canner
• Pint-Sized Mason Jars
• 1/2 pint Canning Ladle
• Headspace Measurer
• Canning Funnel
• Cutting board
• Knife
• Pint or half-pint-size mason jars
• Glass Bowl
• Vegetable Peeler
• Zest Grater
• Water Bath Canning Rack
• Regular or wide-mouth canning lids (depending on what jars you are using)
• Regular or wide-mouth canning rings (depending on what jars you are using)
  

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  Summer Salsa

  A step-by-step recipe and instructions for water bath canning Summer Salsa. This salsa includes tomatoes, peaches and pears. My husband requested a sweeter salsa this year using some fruit. This recipe comes from the Ball Complete Book of Home Preserving on page 204 called Summer Salsa.

  Yields 6 pints

  Prep Time 1 hour hr

  Water Bath Canning Time 20 minutes mins

  Total Time 1 hour hr 20 minutes mins

  Equipment

  • Cutting board
  • Knife
  • Large stainless steel pot
  • Glass Bowl
  • vegetable peeler
  • Jalapeno Corer
  • Zest Grater
  • Water Bath Canner
  • Water Bath Canning Rack
  • Pint or half pint size mason jars
  • Regular or wide mouth canning lids (depending on what jars you are using)
  • Regular or wide mouth canning rings (depending on what jars you are using)
  • 1/2 Pint Canning Ladle
  • Funnel
  • Headspace measurer

  Ingredients

  • Ball Fruit Fresh Produce Protector
  • 4 cups Peeled, Cored, Chopped Tomatoes See instructions below
  • 2 cups Peeled, Pitted, Chopped Peaches Treated to prevent browning. See the instructions below.
  • 2 cups Peeled, Cored, Chopped Pears Treated to prevent browning. See the instructions below.
  • 1 Red Bell Pepper Seeded, and finely chopped
  • 1 cup Red Onion Chopped
  • 3-4 Jalapeno Peppers Seeded, and finely chopped
  • 1/2 cup Cilantro Loosely packed, finely chopped
  • 1/2 cup Liquid Honey
  • 1 Grated Zest and Juice of Lemon
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Fresh Mint Finely Chopped

  Instructions

  • Core, peel, and chop tomatoes: To peel the tomatoes we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the tomato (this will help with the skin splitting). Working in batches drop the tomatoes into the boiling water, this will cause their skin to split. Using the slotted spoon remove the tomatoes from the boiling water and immediately put them in the ice bath. This will cause the tomatoes to stop cooking. Once you have completed this process with all your tomatoes their skin should easily be removed. Remove the cores of your tomatoes with a knife. Using your knife and cutting board chop your tomatoes and place them in a bowl.
  • Core, peel, and chop peaches: To peel the peaches we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed. Remove the pit from your peaches with a knife. Using your knife and cutting board chop your peaches and place them in a bowl with Ball Fruit Fresh Produce Protector to prevent browning. Drain the water before using.
  • Peel pears with a vegetable peeler. Core, and chop pears. Add them to the bowl with the peaches and the Ball Fruit Fresh Produce Protector to prevent browning. Drain the water before using.
  • Chop peppers, onions, and jalapeno peppers using your knife and cutting board or your Meuller Austria Onion Chopper Pro and place into a bowl.
  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • Finely chop cilantro and mint using your knife and cutting board. Place them in a separate bowl.
  • Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your pint jars or half pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start heating your water and jars over medium-high heat.
  • Combine tomatoes, peaches, pears, peppers, onion, and jalapeno peppers in a large stainless steel pot. Bring to a boil over medium-high heat, stirring constantly.
  • Add cilantro, honey, lemon zest and juice, vinegar, and mint to the pot. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.
  • Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of the jar into your water bath canner. Using your ladle and funnel, ladle hot salsa into hot jars, leaving 1/2 inch headspace (use your headspace measurer to verify the correct amount)
  • Remove air bubbles from the salsa using your bubble remover. Adjust headspace as needed by adding more hot salsa.
  • Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip-tight. Put the jar back into the water bath canner using your jar lifter.
  • Repeat until the remaining salsa is used.
  • Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 15 minutes and process pint jars for 20 minutes. Make sure to adjust your time for altitude.
  • Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
  • Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

  Notes

  This recipe comes from the Ball Complete Book of Home Preserving on page 204 called Summer Salsa.

  Course: Appetizer

  Keyword: Canning, Cilantro, Onion, Peach, Pear, Peppers, Salsa, Tomatoes, Water Bath Canning