I went a salsa canning kick earlier this week. Unlike the 10 lbs of tomatoes I bought 2 weeks ago for $2.50, these 10 lbs (this time for $5) actually got almost all used BEFORE I had to cut off large chunks due to stupid fungus.
I’m going to make these recipes VERY bare bones. If you know how to can, these are all canning safe recipes. If you like fresh salsa, these all work fresh. If you’d like to learn to can, I suggest reading something like this pdf from the University of Wisconsin Extension office. Canning is doable, with patience and the right equipment, but you really need to be prepared. I don’t want anyone blaming me for a case of botulism because they tried canning these recipes and didn’t know what they were doing.
There are three recipes. I’ll post them in order of what I liked best. I also halved all the original recipes, as I wanted variety more than volume. If we weren’t leaving Tuesday, I’d contemplate getting more tomatoes to make of the first of these two salsas.
Peach Apple Salsa
This recipe is also from that pdf I linked above. It’s *almost* like Trader Joe’s peach salsa, which is by far my favorite store bought salsa.
1. You’ll want to make sure your apples and peaches don’t brown. You want to end up with
5 c peeled diced unripe peaches
1 c chopped granny smith apple
Into 8 cups of water, add 1500 mg of vitamin C (ascorbic acid). If you don’t have vitamin C tablets like I don’t, you might be able to find this in pure powder form at your local health foods store (Willy St Coop had it). In that case you’ll use about 1/2 tsp of the powder to the 8 cups of water. Wash and peel your apple(s) (1 large) and peaches (4 for me). Chop them in half and add to the vitamin C water. Soak for 10 minutes.
2. Combine in a large pan:
3 cups of peeled diced tomatoes (they suggest roma, that isn’t what I had)
1.25 c diced yellow onion
1 c chopped green bell pepper
2T pickling spice (tie into a reusable tea bag, mesh bag, cheese clothe, whatever works for you)
1.5t canning salt
2 t crushed red pepper flakes
1.875 c (so 1.5 c + 1/4 c + 1/8 c) packed light brown sugar
1 1/8 c cider vinegar (must be 5%)
5 c peeled diced unripe peaches (from step 1)
1 c chopped granny smith apple (from step 1)
3. Bring to a boil, stirring, reduce heat and simmer for 30 minutes, stirring occasionally.
4. Remove spice bag.
5. At this point it is edible. But if you want to can it:
you’ll need to put the solids in first to 1.25 inch headspace, then stop with cooking liquid to 1/2 headspace. Do your canning clean up and process cans for 15 minutes at sea level.
If you really want to can this, and want all the more nitty gritty directions, read the pdf link. Seriously. But if you have experience canning, I don’t imagine this will be difficult at all for you. It’s quite tasty.