I have been trying some different salsa recipes. I absolutely love the peach mango salsa that Costco carries, so I have been looking for something similar to can with the fresh tomatoes from my garden. This recipe for canning peach mango salsa is adapted from the Ball Complete Book of Home Preserving.
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Peach Mango Salsa Recipe
4 cups chopped, peeled, tomatoes
4 cups chopped, peeled, peaches
1 large chopped, peeled, mango (optional)
1 red bell pepper, seeded and finely chopped
5 jalapeno peppers, seeded and finely chopped
1 cup chopped onion
1/2 cup loosely packed, finely chopped cilantro
Juice of 1 lemon
1/2 cup honey
1/4 cup white vinegar
The mango in this recipe is optional. I don’t know if you can really taste that one mango, but it does add flavor to the salsa. You can either leave it out entirely, or reduce the amount of peaches and replace with the same amount of chopped mangos if you want more mango flavor.
Before you start chopping up the vegetables, place your boiling water canner on the stove so the water can start heating up.
To sterilize your jars, place your jars, lids, and rings in the dishwasher and run the sanitize cycle. For this recipe you will need 5 pint sized jars.
Next it is time to peel the peaches. You can peel the tomatoes too if you want, but I usually just leave the peels on those.
To easily peel peaches (or tomatoes), put them in a large sauce pan of boiling water for 30 seconds and then immediately remove them and place them in a bowl of ice water. After 30 seconds in the ice water, the skins should peel right off.
After you have peeled the peaches and tomatoes and chopped them, combine the chopped tomatoes, peaches, peppers, and onion in a large sauce pan.
Bring to a boil over medium heat, stirring so the salsa doesn’t stick to the bottom of the pan. Stir in the cilantro, honey, lemon, and vinegar. Simmer until mixture starts to thicken, about 5 minutes.
Remove the jars from the dishwasher and set them on a dish towel on your kitchen counter. Quickly ladle the hot salsa into the sterilized jars, leaving 1/2 inch headspace. You can easily measure the headspace with this inexpensive canning funnel. Use a butter knife to run along the inside of the jar, to remove any air bubbles.
Use a clean towel to wipe off the rims of the jars and then place the lids and rings on the jars.
Process the pint jars in a boiling water canner bath for 20 minutes. Remove jars from canner and let them set on a towel on the counter until they cool and the jars have sealed.
If any of the jars don’t seal, you can place those jars in the refrigerator to eat in the next couple of weeks. Sealed jars will last for a year or more in the pantry.
Makes 5 pints.
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