Snapshots of life and crafts on our little homestead

Posts tagged ‘salsa’

Mango salsa

Canning season has officially started in my household. This past week corn, kale, snow peas, and fruit cocktail have been canned and shelved for the winter months. Today I canned a lovey peach and mango salsa that turned out so well that I wanted to share the recipe with all of you.

The recipe makes about 11 half-pints so adjust the ingredients according to your needs.

  • 6 cups seeded, peeled and diced peaches (~4 large fruits)
  • 6 cups peeled, seeded and diced, firm ripe mangos
  • 2 cups diced orange or yellow bell peper
  • 1 1/2 cups finely diced red onion
  • 2 tablespoons minced garlic
  • 3 tablespoons chopped fresh cilantro
  • 4 diced fresh jalapeños
  • Juice and zest of a fresh lime
  • 1 1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  1. Sterilize canning jars and tops.
  2. place all the ingredients in a large pot and bring to a boil stirring until the sugar is dissolved.
  3. reduce to a simmer and cook for an additional 5 minutes.
  4. scoop the salsa into hot jars leaving 1/2 inch head space.
  5. wipe the top of the jars and screw the lids on.
  6. process in a water bath for 20 minutes.

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Peach Salsa

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I just love having a large batch of fresh, colorful vegetables to work with. Fortunately, peaches are in and the vegetable gardens are producing well, so this morning I made and canned a batch of peach salsa.

Fruit salsa is so popular in my house that this is the second batch that I have made in the last week (all will be gone by next spring).  I hope you enjoy the recipe as much as we do.

Peach Salsa

peach salsa

Ingredients

  • 9 cups fresh peaches, mangoes, or a combination of both, peeled and chopped
  • 2 Tbsp lemon or lime juice (fresh or bottled)
  • 4 cups fresh tomatoes, peeled and chopped
  • 2 large sweet peppers, diced
  • 2 cups onions, diced
  • 2 Tbsp dried jalapeno flakes (or fresh hot peppers if you wish. Add more or less to your desired heat level)
  • 1/4 cup cilantro or parsley, chopped
  • 1 cup apple cider vinegar
  • 3 garlic cloves, minced
  • 3 T honey
  • 2 T clear gel to thicken

Directions

  1. Mix peaches with lime or lemon juice.
  2. Combine all ingredients in large pot.
  3. Bring to boil over medium heat and cook for five or six minutes.
  4. Remove from heat.
  5. Ladle into prepared canning jars.
  6. Screw on lids and process in boiling water canner for 10 minutes.

canned peach salsa

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