Canning Peach Apple Salsa
These succulent sweet fruit are a heavenly combination of fabulous flavors. Maybe you have had them together in a apple peach cobbler. You will be double dipping with Delectable Peach Apple Salsa.
What a great idea, Enjoy the video.
- 6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
- 2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
- 2 cups chopped green bell peppers (about 1½ large peppers as purchased)
- 10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
- 2 cups chopped Granny Smith apples (about 2 large apples as purchased)
- 4 tablespoons mixed pickling spice
- 1 tablespoon canning salt
- 2 teaspoons crushed red pepper flakes
- 3¾ cups (1¼ pound) packed light brown sugar
- 2¼ cups cider vinegar (5 percent) below.
- Yield: about 7 pints
- Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
- Wash and peel tomatoes. Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10-quart Dutch oven or saucepot.
- Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar.
- Hot Pack: Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner according to the recommendations below.