1 hr 15 mins
From National Center for Home Food Preservation. Surprised how much we like this one - sweet and mildly spicy.
My Private Note
Units: US | Metric
- 6 cups chopped roma tomatoes
- 2 1/2 cups diced yellow onions
- 2 cups chopped green bell peppers
- 10 cups chopped peaches
- 2 cups chopped granny smith apples
- 4 tablespoons whole mixed pickling spices
- 1 tablespoon canning salt
- 2 teaspoons crushed red pepper flakes
- 3 3/4 cups packed light brown sugar
- 2 1/4 cups cider vinegar (5%)
- 1Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
- 2Place 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).
- 3Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
- 4Wash, 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 ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
- 5Add 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.
- 6With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.
- 7Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- 8Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
Browse Our Top Condiments, Etc. Recipes
Nutritional Facts for Peach Apple Salsa
Serving Size: 1 (4951 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 628.2
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1045.3 mg
- Total Carbohydrate 155.7 g
- Dietary Fiber 7.7 g
- Sugars 144.4 g
- Protein 4.6 g
The following items or measurements are not included:
whole mixed pickling spices