Make the most of peach season with this sweet peach salsa recipe for canning
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
28
Ingredients
Instructions
Inspect canning jars for cracks and rings for rust
discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new
unused lids and rings in warm soapy water.
Combine peaches
jalapeño
onion
bell pepper
cilantro
vinegar
garlic
cumin
and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl
then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute
stirring constantly. Remove from heat and stir for 5 minutes.
Pack salsa into hot
sterilized jars
filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
cover
and process for 15 minutes.
Remove the jars from the stockpot and let rest
several inches apart
for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool