There is something extra-special about homemade, right? I love peaches and salsa, too. Now that I found a great recipe in the New Canning Book by Ball for "Summer Corn & Peach Salsa", that was a must-do for me.
Yields 6 - I/2 pint jars / 250 mL
1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) lime juice
3 Tbsp. (45 mL) chopped canned chipotle pepper in adobo sauce
2 Tbsp. (30 mL) maple syrup
2 tsp. (10 mL) kosher salt
1 tsp. (5 mL) chopped fresh thyme
1 1/2 lbs. ( 750 g ) peaches peeled, pitted, and finely chopped
3 1/3 cups (825 mL) fresh or frozen corn kernels
2 garlic cloves, minced
1 cup (250 mL) finely chopped red bell pepper
2 Tbsp. (10 mL) chopped cilantro (optional)
6 cups (1,100 g) pineapple, peeled, cored and diced (1 large)
8 cups (1,100 g) peaches, peeled and diced (6 large)
4 cups (600 g) ripe tomatoes, cored, seeded and diced (6 medium)
2 cups (300 g) red bell pepper, diced with seeds and ribs removed (2 medium)
1 陆 cups (185 g) red onion, finely diced (1 medium)
1 habanero pepper (8 g), finely diced with ribs and seeds removed
3 cloves (15 g) garlic, minced
4 tsp kosher salt
录 cup bottled lime juice
陆 cup white vinegar (at least 5% acidity)
6 Tbsp cilantro, finely chopped
Add the pineapple and bring it to a boil over medium-high heat, stirring constantly. Reduce the heat, and simmer until slightly thickened, about 10 minutes. Turn off heat and stir in the cilantro.
Fill the hot salsa into hot jars, seal, and process jars for 15 minutes, adjusting for altitude.
"Recipe Source"
*Note: I omitted the tomatoes, and it still came out tasty.
I purchased these beautiful berries from our local farm market and decided to slice and freeze them for later use. I didn't need any jam, as I still have a few jars from last season. I'm sure I will find time to make a strawberry pie later this fall.
Stay tuned for more preserving updates; the garden is producing a bountiful harvest this year. It's keeping me very busy, lol.
