Peach Salsa for Canning: A Delicious and Easy Recipe
Love peaches? Crave something sweet and spicy? Then this peach salsa recipe is perfect for you! Canning peach salsa allows you to enjoy the fresh, vibrant flavors of summer all year long. This recipe is not only easy to make, but it also produces a delicious salsa that's perfect for everything from chips and dips to tacos and burritos.
Why You'll Love this Recipe
- Easy to make: This recipe is simple and straightforward, making it a great option for beginner canners.
- Versatile: Enjoy this salsa on chips, tacos, burritos, or even as a topping for grilled chicken or fish.
- Long shelf life: Canning allows you to preserve the delicious flavors of this salsa for months to come.
- Customizable: Feel free to adjust the spice level or add other ingredients like jalapenos, corn, or red onions to your liking.
Ingredients You'll Need:
- Peaches: Choose ripe, juicy peaches. You can use white, yellow, or any variety you prefer.
- Red onion: A sweet, mild red onion adds a nice balance of flavor.
- Bell peppers: Choose your favorite color bell pepper - green, red, or yellow - for a bright pop of color and flavor.
- Jalapeno peppers: Adjust the number of jalapenos to control the spice level. Start with one and add more if you want it hotter.
- Garlic: A few cloves of garlic add depth and savory notes.
- Lime juice: Provides brightness and acidity to balance the sweetness of the peaches.
- Cilantro: Fresh cilantro adds a vibrant, herbaceous element.
- Salt and pepper: Season to taste.
Instructions:
1. Prepare the Ingredients:
- Wash and sterilize all jars and lids.
- Peel, pit, and chop peaches into small pieces.
- Dice red onion, bell peppers, and jalapenos.
- Mince garlic.
- Finely chop cilantro.
2. Combine and Cook:
- In a large pot, combine chopped peaches, onion, bell peppers, jalapenos, garlic, lime juice, cilantro, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the mixture has thickened slightly.
3. Canning Process:
- Fill Jars: Carefully ladle the hot salsa into the sterilized jars, leaving about ½ inch headspace.
- Remove Air Bubbles: Use a non-metallic spatula to remove any air bubbles.
- Wipe Rims: Wipe the rims of the jars with a clean, damp cloth.
- Seal with Lids: Place lids on jars and screw on the bands, making sure they are fingertip tight.
- Process in Water Bath: Fill a large pot with water to about 2 inches above the top of the jars. Bring the water to a boil, then reduce heat and maintain a gentle simmer. Lower jars into the boiling water bath, making sure they are completely submerged.
- Process Time: Process the jars for 20 minutes for pints and 25 minutes for quarts.
- Remove and Cool: After processing time is complete, carefully remove jars from the water bath and place on a towel-lined counter to cool completely.
- Check Seals: Once cooled, press the center of each lid to ensure a good seal. The lid should not move.
Tips for Success:
- Use ripe peaches: Ripe peaches will make for the best tasting salsa.
- Adjust spice level: Start with one jalapeno and adjust to your liking.
- Don’t overcook: Simmer the salsa just long enough for the flavors to meld and the peaches to soften slightly.
- Use a water bath canner: A water bath canner is the safest and most reliable way to can salsa.
- Store in a cool, dark place: Once cooled, store canned salsa in a cool, dark place for up to a year.
Enjoy the delicious flavors of homemade peach salsa all year long! This easy recipe is sure to become a favorite in your kitchen.
