How To Can Peach Salsa

Summer peach season is winding down here in Oregon, so I wanted to post a recipe showing How To Can Peach Salsa, in case you need a new recipe to preserve some of your delicious, juicy peach harvest to enjoy year-round!How To Can Peach Salsa / The Grateful Girl Cooks!
I found the recipe a while ago, and was thrilled to can about 7 pints of peach salsa from some of the fresh peaches I picked at a local U-Pick farm.  I’ve already made peach jam, a peach shortbread tart,  an old-fashioned peach crisp, and even a decadent peach coulis to drizzle on top of desserts.  So why not try to make some jars of peach salsa to have in my pantry?

How To Can Peach Salsa / The Grateful Girl Cooks!
Before beginning, I filled my water bath canner half full of water, and began heating the water on medium heat. I also began prepping and sterilizing my canning jars, lids/rings, according to manufacturer instructions and safe canning guidelines.

I placed all ingredients (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl, EXCEPT FOR THE PEACHES.

The next step is to prepare the peaches.  The recipe calls for 10-12 peaches. I found the best way to peel that many peaches is to use this method:

Fill a medium-sized bowl with cold water. Set aside.  In a separate large saucepan, bring water to a boil.  Once water is really boiling, turn heat to low.  Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place them immediately into the bowl of cold water to cool.  Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into.

Remove a peach from the cold water, and peel the skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks.

How To Can Peach Salsa / The Grateful Girl Cooks!

How To Can Peach Salsa / The Grateful Girl Cooks!

How To Can Peach Salsa / The Grateful Girl Cooks!
Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.  Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inside sides of jar to remove air bubbles.  Wipe the rim and top of jar with a clean cloth to remove any debris.  Cover with prepared/sterilized flat lid, then screw on ring and tighten until ring is fingertip tight.

Repeat until all jars have been filled.  Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure that jars are completely covered with water (add additional hot water so the jars have at least one inch of watering covering the top of jars).  Put a lid on the pan and bring water to a low rolling boil.   Don’t let water boil too hard or the jars can roll around!  Once the water is gently boiling, process the pint sized jars for 25 mins.

When the jars are finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter since temperature variances can cause jars to crack).  As jars begin to cool, they will make a “popping” sound, indicating they have sealed properly.

Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid… there should be no “give” in the lid).  If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year.  If one of the jars did not seal, store in refrigerator and use immediately.

How To Can Peach Salsa / The Grateful Girl Cooks!

It’s really not too hard to can peach salsa, and the benefit of your work will be a pantry full of great tasting salsa you can enjoy as an appetizer or topping for various meat dishes year-round, even when peaches aren’t in season!  Have a great day!

How To Can Peach Salsa / The Grateful Girl Cooks!

Recipe Source: http://purelyprimal.com/2012/08/28/peach-salsa/

How To Can Peach Salsa
 
Prep time
Cook time
Total time
 
Harvested lots of delicious peaches this summer? Why not can some Peach Salsa to enjoy year-round?
As Prepared By:
Recipe type: Canning and Preserving
Serves: approx. 7 pints
Ingredients
  • 10-12 large ripe peaches
  • Juice from 2 limes (may substitute ½ cup of 5% vinegar)
  • ½ cup honey
  • 2 medium red onions, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 4 cloves garlic, minced
  • 4 Tablespoons cilantro, finely chopped
Directions
  1. Fill water bath canner ½ full of water; begin heating water on medium. Prep/sterilize jars, lids/rings, according to manufacturer instructions and safe canning guidelines.
  2. Place all ingredients except for peaches (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl. Set aside.
  3. Either peel and cut peaches by hand OR fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place immediately into bowl of cold water to cool. Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks. Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.
  4. Fill each prepared canning jar with salsa, leaving ½ inch headspace. Use a plastic (or non-metal) utensil to slide down the inner sides of jar to remove air bubbles. Wipe rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring; tighten until fingertip tight.
  5. Repeat until all jars have been filled. Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure jars are completely covered with water (add additional hot water so jars have at least one inch of water over the top of jars). Put a lid on canner; bring water to a low rolling boil. Don't let water boil too hard or the jars can roll around! Once water is gently boiling, process pint sized jars for 25 mins.
  6. When finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter, as temperature variances can cause jars to crack). As jars begin to cool, they will make a "popping" sound, indicating they have sealed properly.
  7. Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid... there should be no "give" in the lid). If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year. If a jar did not seal, store in refrigerator and use immediately.

Here’s one more to pin on your Pinterest boards!How To Can Peach Salsa / The Grateful Girl Cooks!

 

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