Canning Peach Salsa
4 cups red, yellow and orange bell peppers medium dice
2 large jalapeno peppers seeded and ribs removed
3 scotch bonnet (habanero) peppers seeded and ribs removed
5 piquello peppers seeded and ribs removed
6 Roma tomatoes rough chopped
1 large sweet onion chopped
2 large clove garlic minced
1 tablespoon minced fresh ginger
1 cup fresh or dried apricots chopped
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
juice from one lemon
6 cups peaches rough chopped
add peaches and cook additional 20 minutes
Ladle hot salsa into hot prepared jars leaving 1/4 in head space and process in a water bath for 15 minutes, cool on clean dish towel and store or refrigerate for immediate use.
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... ;)
ReplyDeleteColorado peaches have been fantastic this year and my peach salsa was a great success..we've already opened three jars!!
ReplyDeleteI'm always looking for different ideas so I would love to see your peach salsa recipe.
Big Hugs from Colorado♥