Water Bath Canning Homemade Peach Salsa
Everyone needs a great salsa recipe to have on hand in a jiffy when you have a party or get together, a potluck, or even just an evening craving for chips and salsa. This sweet peach salsa really hits the spot. My husband really likes his foods sweet, and I love that I can easily sweeten any of my salsa recipes easily with peach, mango, or a combination of the two (depending on what I have on hand).
What if you could make a huge batch in almost no time and have 10-20 bottles on hand so you don't have to stock up again for a while? This is what we do! Even better: I love being able to control the ingredients in the foods that I serve my family so I know that I'm giving my husband and kids healthy, nutritious food—no matter what it is that we are eating.
This recipe is so simple that my toddler helps me make it. He loves helping me can our homemade items, and more specifically loves eating all of the food we are preparing before it can make it into the jars. If my toddler can do this, you most certainly can. What kind of ingredients do you think of when someone says salsa? Tomatoes of course! Onions, cilantro, jalapenos, and lots of garlic help too. Are you hungry yet? Let's get started.
- 35 (7lbs) Roma tomatoes
- 1.5 onions
- 1/2 cup fresh cilantro
- 3 jalapenos
- 2 large peaches
- 1 apple
- 3 tablespoons minced garlic
- 1/2 cup apple cider vinegar
- 1 cup tomato paste
- 2 tablespoons garlic powder
- 4-5 tablespoons honey
- 2 teaspoons oregano
- 1/2 teaspoon cumin
- 2 teaspoons pink Himalayan salt
- Start by setting up your canning station. You'll need a water bath canner. Mine is 16qts. You'll also need about 10 pint canning jars with rings and lids, a ladle, a canning supply kit and a couple of towels, along with an immersion blender if you have one. If not, a blender will work too.
- You'll also want to pull out all of your ingredients to have them ready, and then set up a chopping station to cut up all of your veggies and fruits , with a large cutting board, large bowl and a few different sized sharp knives.
- In this recipe I use my water bath canner to cook my salsa before canning it. Then I wash it out really good with soap as I switch between cooking and canning, and back to cooking again.
- Start by chopping up all of your tomatoes. I may not be exactly spot on down to the ounce, but I weighed them on my food scale and 7lbs of tomatoes is about 35 Roma tomatoes. If you use a different kind of tomato, this will definitely change.
- Add all of these to your water bath canner directly, or a really large sturdy pot if you prefer. We need to cook our salsa on the stove first before canning it. Start the temperature on the stove at about medium to medium low.
- Now chop your onions, cilantro, jalapenos (removing the seeds inside first), peaches and apple. Don't bother removing the skin from anything, but you'll want to get rid of the seeds in the jalapeno, apple and peach before tossing them into your pot with your tomatoes.
- Now add your seasonings one at a time; minced garlic, apple cider vinegar, tomato paste, garlic powder, honey, oregano, cumin and salt.
- Mix everything together really well and let it cook down on medium low until everything has wilted.
- If you have an immersion blender, this is a good time to blend everything up right in the pot. Everyone prefers their salsa a little different. I blend it all the way down so there are no chunks, but how much you blend is up to you.
- I let it cook a little longer, depending on what I'm trying to get done in the process...
- Now, using your canning funnel and ladle, ladle salsa into each of your pint jars, filling them up to the neck of the jars.
- Use a damp washcloth to wipe the rims of your jars to remove any liquid or food particles.
- Add a lid and ring to each jar, twisting the rings only until you feel the slightest bit of resistance.
- Make sure your water bath canner has been washed out really well with soap and water and return it to the stove. Fill it with water about halfway up and turn the heat to medium high.
- Using your jar lifter, gently lower each of your jars into the water into the places on your jar rack. This should have come with your water bath canner, but if it didn't, you can place a small towel in the bottom. You don't want your jars to touch each other or touch the pot anywhere. My canner can hold 7 pint jars.
- Put the lid on your canner and cover all of your jars with water by about 2 inches of water or so.
- Crank the heat to high and when the pot starts boiling over, tip the lid to let off a little steam and turn the heat down a couple notches. You want it to have a rolling boil the entire canning time.
- Set your timer for 20 minutes. You may want to check the time for your specific altitude below. I live at more than 5,000ft in elevation. This may change your processing time.
- At the end of the time, turn off the heat and gently remove your jars with your jar lifter. Place them on a towel to the side to cool down for 24 hours.
- This is when I wash my pot again and start the next batch cooking.
- When your jars have completely cooled, the center of the lid should have popped down and should ping when tapped. If not, and you have 3 jars or less, you should put them in the refrigerator to use within a few days. If you have 4 or more jars that didn't seal, you can remove the rings and lids, clean them, replace with clean lids and rings and reprocess them.
- To store them remove the rings and keep in a dry, cool place. They should last for at least a year. The rings however may have liquid or food underneath them, develop bacteria, and compromise your salsa, so you always store your jars without them.
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 3 g||1%|
|Sugar 1 g|
|Fiber 0 g|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 25 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
It seems like a lot of ingredients go into this recipe, but it's really not that bad. A handful of veggies, a couple fruits which are optional, and then a few seasonings are all it really takes. If you are making several batches of salsa, you just keep the ingredients on the counter between batches and it really goes fast.
What makes this recipe even better is when you use your homemade canned tomato paste and homemade chips to top off this recipe! I'll make sure to complete recipes for both of these for you. Just check out my profile to access all kinds of great recipes like this.
We'll be enjoying some yummy chips and salsa this afternoon when I get finished canning up all of my salsa. I still have 25 more pounds to can up. One more round of salsa this morning in the canner, and a round of homemade tomato paste in the crockpot. Boy has it been smelling wonderful in this house this week!
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