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Peach Salsa

July 20, 2011

Time to delve into the canning portion of this adventure. Which was pretty much a goal of the whole charade to begin with, but I still felt a bit of apprehension about it. This summer is my first time venturing into the world of canning, and while I may have bit off more than I could chew for my first weekend of it, I can’t say that I regret it one bit! All these jars of delicious eating and gifting ahead of me, who could regret that??? (At the moment I am just regretting that I didn’t snap a photo of the whole troop).

Overall the whole haul produced:
Blackberry Syrup
Blueberry Jam
Peach Preserves
Peach Salsa
Peach Butter (recipe hopefully to come..)
Peach Puree (frozen to use in sauces and desserts down the road)
Peach Syrup (see Blackberry Syrup above and just substitute fruit)
Frozen Blueberries (trick, freeze the berries on a sheet tray first, prevents them from freezing into one solid blueberry ice cube)
and an assortment of fresh treats

Not too shabby! Won’t get into the recipe for the jam and preserves because this year I stuck with the recipe straight off the pectin box. I figured hey, if the recipe on the back of the chocolate chip cookies turns out some pretty darn good cookies, so can this, right? Right. Delicious.

But I must heed one word of caution to anyone considering a similar list.


Yup that cute, delicious, juicy, ripe thing. Sucks. I mentioned briefly in my original post about my frustration with white peaches. If your plan on breaking down lots and lots of peaches, please avoid these at all costs. Your own sanity is at stake here. I really don’t know how we ended up with some of these guys, we must have wandered one row too far in the orchard, lord only knows. Dealing with 30+lbs of peaches is time consuming enough, but these suckers are called “clingstones” for a reason – that pit hangs in there for dear life. Thankfully they were only (ha) about 1/3 of our entire haul, but its enough to drive this girl to do crazy things.

I say all this not to scare you away from canning peaches, because trust me, its worth it. But just beware that the peeling and pitting portion of the adventure is time consuming and not very fun. I suggest you have company and assistance (and an ice cold adult beverage doesn’t hurt either..)

Without further ado, the Peach Salsa – delicious with pretty much anything dipped in it, on fish tacos, on pork, you name it. Sweet and heat.


(now before I get into this recipe I highly suggest you read up on canning recommendations from the USDA. I by no means claim to be an expert here)

(this recipe should fill 6-8 pint sized jars)

12 cups peaches, pealed, pitted and chopped
8 jalapenos, chopped and most seeds scraped out, depending on how much heat you want
1 medium onion, chopped
1 cup chopped cilantro
1 cup white vinegar
1/4 cup honey
3 cloves of garlic, chopped
1 Tbs cumin
1 tsp cayenne

In a canning put bring water to a boil. You will need enough to eventually cover the filled jars by about 1 inch. Place your empty jars in the boil water to sanitize while you prepare the salsa. In a separate saucepan bring water to a boil. Once it reaches a boil cut the heat and add the lids and screw tops.

Combine all ingredients in a large pot. Bring to a boil, stirring constantly to prevent the bottom form burning. Once mixture comes to a boil, let simmer for 5 minutes, stirring occasionally. 

Carefully remove the clean jars from the boiling water. Fill the jars with the salsa, leaving 1/4 inch headspace. Wipe the rim to be sure no salsa will get in the way of the lid sealing (this step is very important). Top with the lid and screw on tightly. Fill the remaining jars and then carefully place back in the boiling water of the canner. Cover canner and boil for 15 minutes (boiling time may vary depending on altitude). If the water is not at a boil when the cans are inserted, do not start timing until it returns to a boil. 

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