|Recipe Title: Summer Salsa from Ball Complete Book of Home Preserving|
Contributed by: TwinLakesChef
List of Ingredients
|4 cups chopped cored peeled tomatoes|
2 cups chopped pitted peeled peaches, treated to prevent browning and drained
2 cups chopped cored peeled pears, treated to prevent browning and drained
1 red bell pepper, seeded and finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, seeded and finely chopped
1/2 cup loosely packed finely chopped cilantro
1/2 cup liquid honey
Grated zest and juice of 1 lemon
1/4 cup balsamic vinegar
1 tbsp. finely chopped fresh mint
|Possible safe changes: You could swap out the peaches and/or the pears for pineapple. You could increase the jalapenos if you reduce the sweet red pepper or you could use hotter peppers. You could decrease the red onion and increase the peppers or vice versa. The idea is all these things can be done as long as the total volume of low-acid peppers and onion remains the same.|
You could delete the cilantro or substitute parsley. You could delete the fresh mint or again, increase the mint and reduce the cilantro. You could reduce the honey if you prefer the salsa less sweet. You could sub another 5% or stronger vinegar for the balsamic.
Prepare canner, jars and lids.
In a large non-reactive pan combine tomatoes, peaches, pears, red pepper, onion and jalapeno peppers. Bring to a boil over medium-high heat, stirring constantly. Add cilantro, honey, lemon zest and juice, vinegar and mint. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.
Ladle hot salsa into hot jars, leaving 1/2" headsapce. Remove air bubbles and adjust headspace, if necessary, by adding salsa. Wipe rim. Plade lid on jar. Screw band down.
Place in canner, ensuring jars are completely covered with water. Bring to a boil nd process 8 oz. jars 15 minutes and pints 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
For a party dip, Ball suggests stirring 1 1/2 cups of salsa into 16 oz. softened cream cheese or cubed processed cheese or a mixture of both. Heat in a microwave 5 minutes, stirring well at about 3. Serve with tortilla chips, crackers or bread.
Number of Servings: Yield: 12 8 oz. jars or 6 pints. (Don't can in quarts.)
General Cooking/Prep Method
Canning-Hot Water Bath
Recipe Type - Categories
Food Preservation Methods
Extra Features of Recipe