I really don't like onions and peppers. I know i'm strange. Pretty hard to have salsa without onions or peppers. Leave those out, which you can, and all you have is seasoned tomatoes with pineapple and spices. :) So you want pineapple (no peaches?) salsa with no onions and no peppers and no sulfates, correct? Then the recipe would be Tomato-Pineapple Salsa 6 cups tomatoes, peeled, chopped, drained 2 cups chopped pineapple tidbits No chopped onion (or any amt. you want up 2 1/2 cups) No chopped or jalapeno peppers (amt. you want up to 1 1/2 cups)** The rest stays the same except you can use 1 cup lime juice so there is no vinegar in it. You can always leave out low acid ingredients as doing so actually increases the safety margin. But the volume and consistency is going to be way off. **If you want to substitute more tomatoes for the onions and more pineapple for the peppers you can as both are much more acidic. Just don't exceed the total amounts of solids ingredients or reduce the required amounts of liquid ingredients. But what the resulting taste is going to be like is unknown. Keep in mind that the salsa needs to be very sloshy/soupy when it goes into the jars. Do not use paste tomatoes (not enough liquid in them). You can drain off the excess after you open the jars, not before. And if you want it pureed (no chunks) then you have to do that after opening the jars, not before. Dave

I should clarify, as we were discussing several possibilities and I think my shorthand was a little too "short" for safety. OK, first, if we're talking about boiling water bath, the highest acceptable pH for safety is 4.6. To show you what that means, the more acid something is, the lower the number. So lemon juice would be somewhere around 2.0-2.6 (high acid) and Green Mangoes are around 5.8-6.0 (low acid); to include green mangoes in a recipe you'd have to have quite a bit of compensating acid to bring the level down to 4.6 or lower. That's why tested recipes are so much more reliable; in this case it also explains why in the Mango Salsa Linda Lou posted, you see 1 1/4 cups of vinegar. Going back to the original recipe, the Peach-Mango Fruit Salsa, Linda Lou has already stated that recipe isn't recommended for canning (despite the instructions Yates provides). There are a number of problems with that salsa as far as canning is concerned. Let's just assume for now that the tomatoes, the peaches and the mango are "O.K." All of those fruits are routinely included in boiling water bath salsas. However, you also have significant amounts of onion, pepper and a bit of garlic, all very low acid, and only 1 tablespoon of lime juice. So in that recipe, substituting pineapple for the mango doesn't resolve the essential problem. For that reason I wouldn't can it. While it is true you can substitute in recipes, it's critical to be very cautious in the kinds and amounts of substitution. So when I said "pineapple should be safe to substitute" I was referring to the Mango Salsa Linda Lou posted. Both peaches and pineapple could be substituted for the mangoes or you could do a mixture, as long as it added up to 6 cups. By the same token if you didn't like onion, you could eliminate the 1/2 cup of chopped onion and increase the red bell pepper to 2 cups. The total amount of low-acid vegetables remains the same. So personally, I would make whatever changes I wished with the first salsa (Yates's Peach-Mango) and then freeze it, as you suggested. Then there are no concerns. I wouldn't substitute mangoes for the apples in the Peach Apple Salsa. Depending on ripeness, mangoes can be quite a bit less acid than apples. Also, to me the apples add a pleasing texture. Just my 2c. I hope this helps. LindaLou always gives good advice for the very safest approach to canning. Carol

Last year I experimented with a bunch of peach salsas. I made Katie C's peach salsa (no tomatoes), the peach version of Annie's Salsa, the peach-pineapple version of Annie's Salsa, and the peach-Apple salsa. The peach apple salsa is still sitting in my basement, untouched. Since the recipe calls for pickling spice, as opposed to traditional salsa spices, we found it added a weird pickle flavor instead of an expected salsa flavor. We liked the 2 variations on Annie's Salsa the best. JMO

Hi! I am fairly new to this forum, but have been reading and learning a lot from it. There is such a wealth of knowledge and great recipes too. I was also looking for a recipe for peach salsa that included tomatoes and not being as confident about switching out ingredients I found this recipe on Recipezaar (www.recipezaar.com) I haven't tried it yet, but there were several good reviews. Peach Salsa Recipe #30555 10 ratings An excellent salsa that goes well with fish dishes, or just as a snack with crackers. by William (Uncle Bill) Anatooskin 8 1/2 pints time to make 45 min 30 min prep 6 cups chopped peaches (about 3 pounds) 3 large fresh tomatoes 1 1/2 cups chopped red onions 4 medium jalapeno peppers, seeded and finely chopped 1 large sweet red pepper, seeded and finely chopped 1/2 cup finely chopped cilantro 1/2 cup white vinegar 2 tablespoons liquid honey 3 cloves garlic, finely chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Bring to a boil, and cook for about 5 minutes, stirring frequently. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste. Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa. Re-adjust the headspace to 1/4 inch. Wipe jar rim to remove any stickiness. Center lid on top of jar; apply screw band just until finger tight. Place jars in a hot bath in a canner and process for 10 minutes. Remove jars and place on a towel, then cover with another towel to cool slowly. Jars are sealed when the lids pop and are curved down, (concave). Label jars and store in a cool, dark place. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.