Peach Salsa for Canning: A Summer Delight
Summer is the perfect time to enjoy fresh peaches, and what better way to preserve their sweetness than with a vibrant and flavorful peach salsa? This recipe is not only delicious but also incredibly versatile, adding a touch of summer to your meals throughout the year.
Ingredients:
- 4 lbs ripe peaches, peeled, pitted, and chopped
- 1 large red onion, finely chopped
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced (optional)
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Instructions:
1. Prepare the Salsa:
- In a large bowl, combine the chopped peaches, red onion, green bell pepper, jalapeno (if using), cilantro, lime juice, white vinegar, sugar, salt, cumin, and garlic powder.
- Mix well to ensure all ingredients are evenly distributed.
2. Sterilize Jars and Lids:
- Wash jars and lids in hot soapy water and rinse thoroughly.
- Place jars and lids in a boiling water bath for 10 minutes to sterilize them.
3. Fill Jars:
- Using a ladle, fill the sterilized jars with the peach salsa, leaving about 1/2 inch of headspace at the top.
- Use a clean spoon or chopstick to remove any air bubbles.
4. Process in a Water Bath:
- Place a rack in the bottom of a large pot and fill with water to about 2 inches above the rack.
- Bring the water to a rolling boil.
- Carefully lower the filled jars into the boiling water bath, ensuring the water covers the jars by at least 1 inch.
- Process the jars for 20 minutes, adjusting the processing time based on your altitude (refer to a canning guide for altitude adjustments).
5. Cool and Store:
- Once the processing time is complete, carefully remove the jars from the water bath using a jar lifter.
- Allow the jars to cool completely on a clean towel rack.
- As the jars cool, you should hear a popping sound as the lids seal.
- Once completely cool, check the lids for a proper seal by pressing on the center of the lid. If it doesn’t flex, the seal is secure.
6. Enjoy!
- Store your canned peach salsa in a cool, dark place.
- Once opened, refrigerate and consume within 2-3 weeks.
Tips and Variations:
- For a milder salsa, omit the jalapeno pepper or use a less spicy variety.
- Feel free to add other ingredients to your liking, such as chopped mango, pineapple, or bell peppers of different colors.
- This salsa is perfect for topping grilled chicken, fish, tacos, or even simply enjoying with tortilla chips.
With its bright flavors and beautiful colors, homemade peach salsa is a delicious and satisfying way to savor the taste of summer all year long. Enjoy!
