Wednesday, July 24, 2013

More peaches....Peach Salsa

Today...ok, I guess technically...yesterday, I worked on peaches...I will be working on peaches again tomorrow...or I is what I did!

Peach Salsa
yield 8 pint jars or 16 8-oz jars
Adapted from Ball® Complete Book of Home Preservation

  • 1 cup apple cider vinegar or white distilled vinegar (5% acidity)
  • 12 cups chopped, pitted peeled peaches **
  • 3 cups chopped red onion
  • 3 pablano peppers, finely chopped
  • 1 cup loosely packed finely chopped cilantro
  • 1/4 cup honey
  • 4 large cloves peeled garlic, finely chopped
  • 2 tsp cumin
Prepare canner, jars, and lids. Prepare boiling water canner by filling with enough water to cover jars by 1-2 inches. Place over high heat and bring to a boil. Wash jars and lids with hot, soapy water, and place in a bowl of hot water (NOT boiling) until you are ready to fill them.

Prepare ingredients as directed in ingredients list above.

In a large, tall stainless steel pot, combine vinegar and peaches. (TIP: To keep peaches from browning, add them to the pan as you chop and measure.) Add onion, peppers, honey, garlic, and cumin. Bring to a boil over medium-high heat, stirring constantly. Add cilantro and reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa. Wipe rims clean with a damp, clean cloth. Center lid on jar, then screw band down until resistance is met then increase to fingertip-tight.

Lower jars into boiling water canner, making sure that jars are covered by 1-2 inches of water. Add more boiling water as necessary, and cover with lid. Once water has returning to a rolling boil, start timing and process 15 minutes for elevations up to 1,000 feet above sea level (increase 5 minutes for every additional 1,000 feet of elevation).

Once time is up, shut off heat, let sit in canner for 5 minutes, and transfer jars to a double thickness of towel placed 1-inch apart. Do not tip jars or wipe dry - water will evaporate.

Let sit undisturbed for 12-24 hours, away from drafts. Then check seals - the tops of the jars should dip in the middle, and not bounce back when you press down with your fingers. If jars are well-sealed, wipe them clean, label, and store in a cool, dark place. Consume with in 1 year. Jars that did not seal should be refrigerated and contents consumed. Eat within a week or so. 

Sadly, for my son....all "ping-ed" so no peach salsa for him tonight!

Also, sadly, for me...this is what happened to my favorite kitchen knife while cutting the onions...

And tonight's garden haul....
And all of this despite the fact that I fell off a 2 inch step by our cellar door, fell on my knees, smacked my ankle on said step, and sprained my ankle but good. Just call me "Grace".  (As my Daddy always does!)


kerrya said...

I know how you feel about your knife! I did the same thing last year and still haven't replaced it yet! I really should do so soon because using a much smaller (and duller!) knife really isn't a good idea!

Niki said...

1. i'd like some salsa please
2. poor knife...