Peach Apple Salsa — NCHFP
Tested NCHFP hot-pack boiling-water recipe for Peach Apple Salsa.
Ingredients
Ingredients
- 6 cups Roma tomatoes chopped; 2 1/4 pounds prepared, about 3 pounds as purchased
- 2 1/2 cups yellow onions diced; about 1 pound or 2 large as purchased
- 2 cups green bell peppers chopped; about 1 1/2 large peppers as purchased
- 10 cups hard, unripe peaches chopped; 3 1/2 pounds prepared, about 9 medium or 4 1/2 pounds as purchased
- 2 cups Granny Smith apples chopped; about 2 large as purchased
- 4 tablespoons mixed pickling spice
- 1 tablespoon canning salt
- 2 teaspoons crushed red pepper flakes
- 3 3/4 cups light brown sugar packed; about 1 1/4 pounds
- 2 1/4 cups cider vinegar 5% acidity
Equipment
- 1 Boiling-water canner
- 1 8- or 10-quart Dutch oven or saucepot
- 1 Cheesecloth or muslin spice bag
- 1 Slotted spoon
Directions
Canning method
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer’s directions.
- Place the pickling spice on a clean, double-layered 6-inch square of 100% cheesecloth. Bring the corners together and tie with clean string, or use a purchased muslin spice bag.
- Wash and peel tomatoes by placing washed tomatoes in boiling water for 1 minute, immediately transferring them to cold water, and slipping off the skins. Chop into 1/2-inch pieces. Peel, wash, and dice onions into 1/4-inch pieces. Wash, core, and seed bell peppers; chop into 1/4-inch pieces. Combine the tomatoes, onions, and peppers in an 8- or 10-quart Dutch oven or saucepot.
- Wash, peel, and pit peaches; halve and soak for 10 minutes in an ascorbic acid solution made with 1,500 mg ascorbic acid in 1/2 gallon water. Wash, peel, and core apples; halve and soak for 10 minutes in the same type of solution. Quickly chop peaches and apples into 1/2-inch cubes and add them to the saucepot.
- Add the pickling-spice bag. Stir in the salt, red pepper flakes, brown sugar, and vinegar. Bring to a boil while stirring gently. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard the spice bag.
- Using a slotted spoon, fill salsa solids into hot clean pint jars, leaving 1 1/4-inch headspace. Cover with cooking liquid, leaving 1/2-inch final headspace.
- Remove air bubbles and adjust headspace if needed. Wipe jar rims with a damp clean paper towel and apply two-piece metal canning lids.
- Process pints in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet. Cool undisturbed for 12 to 24 hours and check seals.
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Recipe Notes
Safety status: tested. Use hard, unripe peaches, Granny Smith apples, cider vinegar labeled 5% acidity, pint jars, and the exact published proportions. The source gives a 1 1/4-inch space while adding solids and a final 1/2-inch headspace after covering with cooking liquid.
Nutrition source: NCHFP reports estimated values per 2 tablespoons. Its published daily-value percentages are vitamin A 3%, vitamin C 8%, calcium 1% and iron 1%; these are retained as percentages and are not converted to nutrient weights. NCHFP nutrition information.