Recipe: Pineapple Salsa and Peach Apple Salsa (canning recipes)

You will need to purchase a package of the salsa mix for this. I have no other safe tested recipe for pineapple salsa. There is a peach apple salsa recipe I will post below, also.

PINEAPPLE FRUIT SALSA

2 (15-ounce) cans crushed pineapple in lite syrup
2 (14.5-ounce) cans petite diced tomatoes or 4 cups diced fresh tomatoes (about 4 pounds)
1/2 cup vinegar, 5% acidity
1 package Ball Simple Creations Fruit Salsa Mix

Combine crushed pineapple in lite syrup, diced tomatoes, vinegar and Fruit Salsa Mix in a large saucepot. Stir and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Cool and serve, cool and refrigerate up to three weeks, or cool and freeze up to one year.

Home Canning Method:
Prepare Ball or Kerr jars and closures according to instructions found in Canning Basics.

Combine crushed pineapple in lite syrup, diced tomatoes, vinegar and Fruit Salsa Mix in a large saucepot. Stir and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 3 pints or 7 cups.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Preparing and Canning Salsa

Peach Apple Salsa

6 cups (21/4 pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
2 1/2 cups diced yellow onions (about 1 pound or 2 large as purchased)
2 cups chopped green bell peppers (about 11/2 large peppers as purchased)
10 cups (31/2 pounds) chopped hard, unripe peaches (about 9 medium peaches or 41/2 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
3 3/4 cups (11/4 pound) packed light brown sugar
2 1/4 cups cider vinegar (5%)
Yield: About 7 pint jars

Wash and rinse pint 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 (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off 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 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 1/2-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. 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 11/4-inch headspace (about 3/4 pound solids in each jar). Cover with cooking liquid, leaving 1/2-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 in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Serving Suggestion:
Serve as a side with or spooned on top of grilled pork chops or any grilled meat.

Table 1. Recommended process time for Peach-Apple Salsa in a boiling-water canner.
Process Time at Altitudes of
0 - 1,000 ft, 1,001 - 6,000 ft, Above 6,000 ft
Style of Pack Jar Size
Hot Pints 15 min to adjust for altitudes, 20, 25