So I mentioned earlier that I had plans for all that produce. What was my plan? Peach salsa!
I used this recipe from Janice Faulk Duplantis at Home-Canned Condiments on Blogspot, although I omitted the cilantro and substituted fresh basil and rosemary from my deck planter. I also used lemon juice instead of lime, white sugar instead of brown, and 3 jalapeno peppers instead of 2 and one banana pepper because I had all those things. I’ll reproduce the recipe as I made it here for your webbarnets convenience. The important part is that even though I varied it, I kept the acidity and sugar ratio the same. In cross-referencing with other recipes, I found that this is the acidity and sugar ratio that most of them use. If it had not been acidic enough, I would have to pressure can rather than water bath can.
What you’ll need
– about 10-11 small to medium peaches
– 3/4 – 1 medium onion (I used a red onion)
– 1 medium red bell pepper
– 3 jalapeno peppers
– 1/4 cup white wine vinegar, 5% acidity
– 1/4 cup balsamic vinegar, 6% acidity
– 2 tbls. lemon juice or the juice of one fresh lemon
– 1/2 cup sugar
– 2 cloves garlic
– 1/2 tsp. ground cayenne pepper
– 1½ tsp. ground cumin
– salt and pepper to taste
– wide saucepan with about an inch of hot but not boiling water
– approximately 3 pint or 6 half-pint clean and dry canning jars with new lids and bands
– 4-5 qt saucepan
– tall stockpot or water bath canner with rack for jars (tall enough to fill with water that will cover jars with 1-2 inches of water over them)
– canning jar lifter
– plastic knife or chopstick for removing bubbles
What you’ll do
Seed the jalapenos and red pepper. Finely chop the peaches, onion, red pepper, and jalapenos. You’ll want 6 cups of peaches, and 1 cup each of red pepper and onion. Mince the garlic.
Heat jars in pan with 1 inch of water at low-medium heat – do not boil. In a large bowl, combine peaches, onion, bell pepper, jalapeno pepper, white wine and balsamic vinegars, lemon juice, sugar, garlic, cayenne pepper, cumin, and salt and pepper.
Bring mixture to a boil and simmer over low heat in the large saucepan for approximately 15 minutes or until salsa reaches desired consistency; stir frequently to prevent mixture from scorching. Remove from heat and ladle hot salsa into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and salsa; readjust headspace to 1/4-inch. Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process in boiling-water canner for 15 minutes if pint jars, 10 minutes for half-pint jars. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. You should hear the jars seal within a few minutes after removing from the water. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. To fully develop flavor, allow salsa to cure for a minimum of 2 weeks; refrigerate unused portion of salsa after opening. Yields approximately 4 pints.
I got almost 3 pints out of this recipe, but you can see I didn’t get enough in the third pint jar – the one in the back – to can as there’s too much headroom on top, so that’s refrigerated and will be consumed this week. I’m thinking nachos. Mmmm, nachos.
Unlike the relish recipe, this one may not be the clear winner for frugality. I’m probably coming out even in terms of cost, but I’m using local produce and getting a better end product.
Also important: as I’ve said before, my disclaimer about using this blog as a way to learn how to can is at the end of this post. In short, don’t. Read a good book such as Putting Food By, take a class, or both. Water bath canning isn’t difficult but it is not my aim to teach you how to do it safely, and safety in canning is hugely important.
