Peach Salsa
An excellent salsa that goes well with fish dishes, or just as a snack with crackers.
6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onion
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5. Bring to a boil, and cook for about 5 minutes, stirring frequently.
6. Adjust seasonings to taste.
7. Add more cayenne pepper if you desire a spicier taste.
8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10. Re-adjust the headspace to 1/4 inch.
11. Wipe jar rim to remove any stickiness.
12. Center lid on top of jar; apply screw band just until finger tight.
13. Place jars in a hot bath in a canner and process for 15 minutes.
14. Remove jars and place on a towel, then cover with another towel to cool slowly.
15. Jars are sealed when the lids pop and are curved down, (concave).
16. Label jars and store in a cool, dark place.
17. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
I don't see why mangoes could not be used, also.Be sure to use the full amount of vinegar. You may also use either lime or bottled lemon juice in place of the vinegar.
An excellent salsa that goes well with fish dishes, or just as a snack with crackers.
6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onion
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5. Bring to a boil, and cook for about 5 minutes, stirring frequently.
6. Adjust seasonings to taste.
7. Add more cayenne pepper if you desire a spicier taste.
8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10. Re-adjust the headspace to 1/4 inch.
11. Wipe jar rim to remove any stickiness.
12. Center lid on top of jar; apply screw band just until finger tight.
13. Place jars in a hot bath in a canner and process for 15 minutes.
14. Remove jars and place on a towel, then cover with another towel to cool slowly.
15. Jars are sealed when the lids pop and are curved down, (concave).
16. Label jars and store in a cool, dark place.
17. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
I don't see why mangoes could not be used, also.Be sure to use the full amount of vinegar. You may also use either lime or bottled lemon juice in place of the vinegar.
MsgID: 204598
Shared by: Linda Lou, WA
In reply to: Recipe: Preserving / Canning Mandarin Oranges
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou, WA
In reply to: Recipe: Preserving / Canning Mandarin Oranges
Board: Canning and Preserving at Recipelink.com
- Read Replies (12)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: canning recipe for satsuma - Linda Lou,Wa |
Patsy,La | |
2 | Recipe: Preserving / Canning Mandarin Oranges |
Linda Lou,Wa | |
3 | Thank You: Thank you, Linda Lou, Wa. A big help (nt) |
Patsy,La | |
4 | Recipe(tried): Sweet Chunk Pickles |
Linda Lou,WA | |
5 | Recipe(tried): Zucchini Relish |
Linda Lou,WA | |
6 | perhaps gelatin sheets ? |
Linda Lou,WA | |
7 | Recipe: Peach Salsa |
Linda Lou, WA | |
8 | Thank You: Linda Lou: I must let you know that I used this wonderful recipe |
Gladys/PR | |
9 | Recipe: Elderberry Jam |
Linda Lou,WA | |
10 | re: Canning mandarin oranges |
Stormy WA. | |
11 | Recipe: Apricot Jalapeno Jelly |
Linda Lou, Wa | |
12 | Recipe: Ripe Tomato Relish (canning recipe) |
Linda Lou,WA | |
13 | ISO: re:Canning mandarin oranges - question |
Tammy OR |
ADVERTISEMENT
Random Recipes from:
Preserving - Fruit
Preserving - Fruit
- Amish Apple Butter (using cider)
- Freezing Bananas - Thank You
- Grandma James' Fruit Chutney/Sweet Chili Sauce (Repost)
- Harvest Fruit Conserve and Pear Conserve (using apples and pears)
- Preserving Persimmons
- fix for pears turning pink
- Canned Apples (correction 9-23-08)
- Freezing Apples for Applesauce and Microwave Applesauce
- How to Freeze Strawberries
- Apple Butter (canning recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute