How To Can Peach Salsa With Denali Canning

Directions

1. Start by prepping your jars, and lids.

   

2. Blanch peaches, cool in cold water. Then peel, pit, and slice to measure 6 cups. After that, blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

   

3. In a large cooking pot, combine peaches, tomatoes, onions, jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Cook, uncovered for about 5 minutes, stirring often. If the mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens. Check the taste and put more seasoning on, if desired. Also add more cayenne pepper if it's too mild.

4. Ladle hot salsa into your prepared jars, leaving 1/2 inch head space. Remove air bubbles and wipe the rim of the jar with a clean damp cloth. Center lid on jar and screw ring down snugly.

   

5. Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 10 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!