Peach Salsa
Recipe and water bath canning instructions for Ball Canning's Peach Salsa. This recipe is found in Ball Complete Book of Home Preserving on page 215.
Servings: 8 1/2 pint Jars
Equipment
Ingredients
- 1/2 Cup White Vinegar 5% acidity
- 6 Cups Chopped Pitted Peeled Yellow Peaches About 9 medium yellow peaches. See instructions before chopping peaches to prevent browning.
- 1 1/4 Cups Chopped Red Onion
- 4 Jalapeno Peppers, finely chopped To reduce spice core, remove seeds, and veins before chopping
- 1 Red Bell Pepper, Seeded and chopped
- 1/2 Cup Loosely Packed Finely Chopped Cilantro
- 2 tbsp Liquid Honey
- 1 Clove Garlic, Finely Chopped
- 1 1/2 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your 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.
- Add vinegar to a Large Stainless Steel Pot
- To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin. To peel the peaches with blanching follow the next instructions. 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 into the vinegar in a Large Stainless Steel Pot. Mix to make sure all pieces of peach are coated with vinegar. This will prevent your peaches from browning.
- Add prepared onion, jalapeno peppers, red bell pepper, cilantro, honey, garlic, cumin, and cayenne to the peaches and vinegar.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
- 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 the ladle and funnel. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Use your headspace measurer to verify space. Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more 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 jars for 15 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 215 called Peach Salsa.