Fresh Peach Salsa | Gluten Free, Paleo | Wheatless Buns You're probably wondering what's up with all the peach recipes. Well, 'tis the season and I'm up to my eyeballs in peaches at the moment! But the good news is I'll be posting only two more "peachy" recipes and then I'll be done for 2013!! Yay!!
As a side note. . .there's just something really gratifying about canning. After I'm finished and I see all those beautiful bottles lined up on the counter, I feel like a total and complete success. If you've ever done any canning/bottling, you know what I'm talking about. But for those of you who haven't tried it yet, I highly recommend it.
Now, about the recipe--although this Peach Salsa contains "honey" as the sweetening component, I figured the addition of only 2 TBLS. per recipe was so low that it wouldn't contribute significantly to the carbohydrate content.
This recipe originates from the "Ball Complete Book of Home Preserving" and 'this particular' recipe was found at: http://ourforeverhouse.blogspot.com/2011/08/peach-of-day.html?showComment=1313810906037
I tripled this recipe and ended up with about 12 pint jars of Peach Salsa. Also, if you see the following { } throughout the recipe, those are my own comments.
Ingredients
6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red peppers, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar {Heinz brand is GF http://www.heinzvinegar.com/faq.aspx#FAQ6 }
2 tablespoons liquid honey {this is a low amount of sweetener}
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
"Our Forever House" Directions:
1. Sterilize eight (8) 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes. (We used the warming drawer which was perfect for keeping our jars warm and sterile.) {I sterilized my jars in the dishwasher and kept them in the "warm" cycle}
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. (We used a pasta pot with a strainer insert which was great for dropping the peaches in and simply pulling them out of the water. We had 48 lbs of peaches so this was definitely a process.)
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. {I didn't use any cayenne pepper}
5. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens. {Because I tripled the recipe, I cooked it on low, with frequent stirring, for about two hours--I didn't want it to scorch. That length of time also helped cook the peppers so they weren't as crunchy.}
6. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
Canning Process ("Our Forever House" directions)
1. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
2. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
3. Re-adjust the headspace to 1/4 inch.
4. Wipe jar rim to remove any stickiness.
5. Center lid on top of jar; apply screw band just until finger tight.
6. Place jars in a hot bath in a canner and process for 10 minutes.
7. Remove jars and place on a towel, then cover with another towel to cool slowly.
8. Jars are sealed when the lids pop and are curved down, (concave).
9. Label jars and store in a cool, dark place.
*********
My comments: This Fresh Peach Salsa is excellent, has a really good flavor, and everyone will want a jar! ;-) Plus, it's great on roast pork, pork chops, chicken, or salmon. Enjoy!!
As a side note. . .there's just something really gratifying about canning. After I'm finished and I see all those beautiful bottles lined up on the counter, I feel like a total and complete success. If you've ever done any canning/bottling, you know what I'm talking about. But for those of you who haven't tried it yet, I highly recommend it.
Now, about the recipe--although this Peach Salsa contains "honey" as the sweetening component, I figured the addition of only 2 TBLS. per recipe was so low that it wouldn't contribute significantly to the carbohydrate content.
This recipe originates from the "Ball Complete Book of Home Preserving" and 'this particular' recipe was found at: http://ourforeverhouse.blogspot.com/2011/08/peach-of-day.html?showComment=1313810906037
I tripled this recipe and ended up with about 12 pint jars of Peach Salsa. Also, if you see the following { } throughout the recipe, those are my own comments.
Ingredients
6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red peppers, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar {Heinz brand is GF http://www.heinzvinegar.com/faq.aspx#FAQ6 }
2 tablespoons liquid honey {this is a low amount of sweetener}
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
"Our Forever House" Directions:
1. Sterilize eight (8) 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes. (We used the warming drawer which was perfect for keeping our jars warm and sterile.) {I sterilized my jars in the dishwasher and kept them in the "warm" cycle}
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. (We used a pasta pot with a strainer insert which was great for dropping the peaches in and simply pulling them out of the water. We had 48 lbs of peaches so this was definitely a process.)
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. {I didn't use any cayenne pepper}
5. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens. {Because I tripled the recipe, I cooked it on low, with frequent stirring, for about two hours--I didn't want it to scorch. That length of time also helped cook the peppers so they weren't as crunchy.}
6. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
Canning Process ("Our Forever House" directions)
1. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
2. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
3. Re-adjust the headspace to 1/4 inch.
4. Wipe jar rim to remove any stickiness.
5. Center lid on top of jar; apply screw band just until finger tight.
6. Place jars in a hot bath in a canner and process for 10 minutes.
7. Remove jars and place on a towel, then cover with another towel to cool slowly.
8. Jars are sealed when the lids pop and are curved down, (concave).
9. Label jars and store in a cool, dark place.
*********
My comments: This Fresh Peach Salsa is excellent, has a really good flavor, and everyone will want a jar! ;-) Plus, it's great on roast pork, pork chops, chicken, or salmon. Enjoy!!
Fresh Peach Salsa | Gluten Free, Paleo | Wheatless Buns
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