Canning Peach Salsa
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4 cups red, yellow and orange bell peppers medium dice
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2 large jalapeño peppers seeded and ribs removed
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3 scotch bonnet (Habanero) peppers seeded and ribs removed
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5 piquello peppers seeded and ribs removed
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6 Roma tomatoes rough chopped
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1 large sweet onion chopped
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2 large clove garlic minced
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1 tablespoon minced fresh ginger
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1 cup fresh or dried apricots chopped
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1 teaspoon sea salt
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½ teaspoon cracked black pepper
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juice from one lemon
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6 cups peaches rough chopped
Method:
in a large sauce pot cook first 12 ingredients for 20 minutes,
add peaches and cook added 20 minutes
Ladle hot salsa into hot prepared jars leaving ¼ in head space and process in a water bath for 15 minutes, cool on clean dish towel and store or refrigerate for immediate use.
Rebecka
Colorado peaches have been fantastic this year and my peach salsa was a great success..we've already opened three jars!! I'm always looking for different ideas so I would love to see your peach salsa recipe.Big Hugs from Colorado♥
The Cilantropist
Oh wow, I JUST made some peach salsa and I didnt even think to can it! I am really looking forward to seeing more from your site, I think canning is such a great thing although I dont do it as often as I should... 😉