Katie's peach salsa

17 years ago

I am going to make Katie's peach salsa tonight, yum yum! I made it last year and everyone loved it. For the new (even newer than me) people, I"ve copied the recipe below because it is wonderful (I hope you don't mind, Katie).

Anyway, I didn't write good enough notes last year, so I have a couple of questions. 1) Are the peaches peeled, does it matter? I would think they should be peeled for best texture, but of course it would be easier if they are unpeeled. 2) If I wanted it a little hotter, could I add another jalapeno or two and just remove some of the red bell pepper? Since the bell pepper isn't measured in cups, just approximate the amount of a jalapeno? 3) Could lemon or lime juice be used instead of the vinegar? Do you think that would taste bad? BTW, should lemon and lime juices be purchased new every year or do they hold their acidity? 4) I made both pints and half pints last year, would the processing time be the same - 10 minutes?

Thank you, I'm looking forward to having this again!

Ann

Peach Salsa

Recipe By :Katie

Serving Size : 0 Preparation Time :0:00

Categories : Preserving

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups peaches -- diced

1 1/4 cups red onion -- chopped

4 jalapeno peppers -- chopped

1 red bell pepper -- chopped

1/2 cup chopped fresh cilantro -- loosely packed

1/2 cup white vinegar

2 tablespoons honey -- or sugar

3 cloves garlic -- finely chopped

2 teaspoons cumin

1/2 teaspoon cayenne

Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

Sort by:Oldest

Comments (11)

fearlessem
17 years ago
This looks delicious -- is there any way to pressure can it?

Emily
annie1992
17 years ago
Emily, why would you need to pressure can it? If you have a pressure canner, just use that as a water bath canner, but don't tighten the lid.

Ann, I can answer a few of those:

Yes, you can decrease the amount of sweet pepper and increase the amount of jalapeno

Yes, you can replace vinegar with lemon or lime juice.

Yes, you should peel the peaches (I don't like getting the little bits of peel, but I think you wouldn't HAVE to peel them).

I can't address the taste issue, I think either of the citrus would add a nice flavor note, but I don't know about replacing them, mine never last that long!

I usually add 5 minutes for pints if the time given is for half pints, but I see that Katie has not specified the jar size.

Annie
Related Discussions
Unusual uses for...
Q
Comments (11)
Well, I used a pint of the peach-apple salsa (I think it was the NCHFP recipe) with some frozen chicken breasts, covered the pan with foil and stuck it in a 350 oven while the rice cooked (45 minutes?) and it came out pretty well. DS said I shouldn't have used the whole jar (I think he wanted to eat it with chips) but I needed it to make sure the boneless skinless breasts didn't stick to the pan. We didn't waste any - ate it over the rice! Still looking for good use for Katie's Peach Salsa. The winter doldrums are setting in, I get tired of having to think of what to cook and everybody else (esp. picky 7-yr old, I cooked her chicken separately) is getting tired of eating the same old same old!
...See More
Annie's Pineapple Peach Salsa
Q
Comments (20)
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
...See More
Tomato Peach Salsa questions
Q
Comments (6)
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
...See More
Ball Peach Salsa recipe?
Q
Comments (12)
Yes, I know Bernardin is the Ball Canadian partner (or Ball is the US Bernardin partner, LOL). But when KatieC first posted, Bernardin books were only available in Canada unless you crossed the border to buy one or traded Ball & Bernardin books with a friend. The Bernardin formulas only became generally available with the publication of the Ball/Bernardin Complete Book of Home Preserving. I always thought it was stupid that Jardin corp. refused to sell the Bernardin book this side of the line or the Ball book that side of the line. As if Americans were too stupid to work with metric or Canadians couldn't use Imperial (which is ultra-silly). Carol
...See More
prairie_love
Original Author
17 years ago
Thanks Annie! I did this tonight, I'm glad I didn't increase the jalapenos, these ones are HOT! I did peel the peaches, and ended up wondering why I even thought one might not. And I did process for 15 minutes since I was in pints, so I think I did eveyrthing right.

My only complaint with this recipe is that it doesn't make enough! I didn't write down last year how much one recipe makes (I got 4 pints), I should have doubled it. I think I'll do it again tomorrow and put it in half pints.

Emily, this recipe is wonderful. I also don't know why you would pressure can, and don't know how to convert.... but you really should try this if you have peaches. It's fabulous. We ate almost an entire pint tonight.

Ann
readinglady
17 years ago
Just to emphasize for any newbies reading this thread: The lemon or lime juice substitution would have to be bottled, not fresh.

Katie's recipe is a variation of a Bernardin Peach Salsa, which only specifies times for the half-pint (250 mL) jars. Since it's pure vinegar and the peaches are also acid, I think 10 minutes would be OK, but for comfort level I'd up it to 15, just as you do with higher altitude.

Carol
prairie_love
Original Author
17 years ago
OK, and just to verify for myself. Am I correct that I could ALWAYS replace vinegar with lemon or lime juice (bottled), but NOT the other way around?

Ann
melva02
17 years ago
Yes Ann, that is correct. You can always replace vinegar with bottled lemon or lime juice, but you cannot replace lemon or lime juice with vinegar. Vinegar for canning should be 5% acidity.

Melissa
gamecock_girl
17 years ago
I didn't think you could can with honey? There's no risk there?

That looks great! I'm going to have to try it.
SuzyQ2
17 years ago
I made this last year and did not peel the peaches and it was yummy. With the onions & peppers it has a lot going on that you don't notice the peels at all (at least I don't) ;-)
annie1992
17 years ago
Yes, of course you may can with honey. I have several recipes that call for it.

Annie
fearlessem
17 years ago
Hey -- wondering whether one could make this with part peach part mango -- do mangoes have a similar level of acidity?

Yum -- can't wait -- am going out to get the peaches today!
Emily
Linda_Lou
17 years ago
Peaches 3.30 - 4.05
Mangoes, ripe 3.40 - 4.80

Katie's peach salsa

Comments (11)

fearlessem

annie1992

Related Discussions

prairie_love
Original Author

readinglady

prairie_love
Original Author

melva02

gamecock_girl

SuzyQ2

annie1992

fearlessem

Linda_Lou

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Katie's peach salsa

Comments (11)

Related Discussions

prairie_loveOriginal Author

prairie_loveOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

prairie_love
Original Author

prairie_love
Original Author