Canning Peach Salsa

Try these home canning techniques for preparing and canning peach salsa.
From the United States Department of Agriculture
July 24, 2013
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Use this recipe for canning peach salsa and stock your pantry with a quick, tasty appetizer. Follow these steps from the USDA Canning Guide to make the most out of your garden.
Photo By Fotolia/Lorraine Kourafas

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Work on preserving your crops in interesting ways. Try home canning peach salsa for a zesty addition to your pantry. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack process for canning peach salsa. Use this and our other canning resources to stock up after your harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can carrots.

Canning Peach Salsa

6 cups of peaches (diced hard unripe but yellow peaches)
1-1/2 cups diced red bell pepper
1/2 cup finely chopped yellow onion
1/2 tsp crushed red pepper flakes
2 tsp finely chopped garlic
2 tsp finely chopped ginger
1 cup light brown sugar
1-1/4 cups cider vinegar (5%)
1/2 cup water

Yield: About 6 half-pint jars 

Procedure: Wash all produce well. Peel and chop peaches into 1/2-inch cubes. Dice bell pepper into 1/2-inch pieces. Finely chop yellow onions. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes. Fill hot solids into hot half-pint jars, leaving 1/2-inch headspace. Cover with hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

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