Kathy, that sounds AMAZING!!! I would make that, and eat it on everything. I'm copying and pasting for sure:-)
DONNA

Hi Kathy -

Thanks so much for the recipe!! Sounds delish and one I will make soon. Sunday my farmer's market had the first crop of Georgia peaches for sale - perfect timing! Please send me your addy via email and I will send the pickle fresh this week.

Oooooh that does sound good!

I make one very similar with mangos, but I am definitely giong to make this one next time instead.

Alexa

I remember this from KatieC!!! Thanks for the reminder. Gee--I even have a great new pressure canner to break in!

Ooooooh la la that sounds yummy. I'm copying and pasting too! Thanks Kathy.

Andi will you send me your email address? My email is on my page here. Thanks

I made this last summer and it's great! Really good with grilled fish. Lately, I've been mixing it with Annie's salsa, about 50-50 of each. Just had some today when I got home from work.

Hey Kathy, I was laying in bed thinking of this recipe last night hahaha, yes I was and I was wondering about the last ingredient; canning salt. I can use regular salt right? I'm not familiar with "canning" salt, does it measure any differently than table salt? Should I use more or less table salt??

xox

Shaun, if you're not canning the salsa, any ol' salt will do to taste. I think the canning salt is made differently so that you don't develop any off flavors in a canned product.

And like I mentioned, if you don't want to can this, just cook it, let it cool, then shove it in the 'frige! In our house, it doesn't last long!

Virginia, I forgot to ask...do you pressure can the Peachy Annie mix? That sounds divine!

Oh, and Shaun, Kosher salt would probably measure the same as canning salt.

Thanks~

Kosher salt won't measure the same as canning salt. It's lighter. Morton's is heavier than Diamond Crystal, but they're both lighter than the C&P.

In the Peach Salsa the salt's just for flavor, so add as much or little as you want and use whatever salt you have available though it's nice to use a salt without anti-caking additives. Pure sea salt, Diamond Crystal Kosher (Morton's isn't pure) or C&P salt are all fine.

Carol

No, I didn't can them together. I water-bath canned both separately last summer. When I noticed that Annie's salsa was getting used up faster than Katie's peach, I started mixing them after I opened them. (Certain people in my household won't eat peach salsa - not that I'm naming DS or DD, mind you!)

Virginia, I tried the Peachy Annie mix last night....DA' BOMB! Best of both worlds! :-)

For those who like tomatoes and fruit canned together, this salsa might be the thing. (Though personally I'd swap out the Balsamic for a white wine or white distilled vinegar or perhaps bottled lime juice.)

Summer Salsa from Ball Complete Book of Home Preserving

Yield: 12 8 oz. jars or 6 pints. (Don't can in quarts.)

4 cups chopped cored peeled tomatoes
2 cups chopped pitted peeled peaches, treated to prevent browning and drained
2 cups chopped cored peeled pears, treated to prevent browning and drained
1 red bell pepper, seeded and finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, seeded and finely chopped
1/2 cup loosely packed finely chopped cilantro
1/2 cup liquid honey
Grated zest and juice of 1 lemon
1/4 cup balsamic vinegar
1 tbsp. finely chopped fresh mint

Possible safe changes: You could swap out the peaches and/or the pears for pineapple. You could increase the jalapenos if you reduce the sweet red pepper or you could use hotter peppers. You could decrease the red onion and increase the peppers or vice versa. The idea is all these things can be done as long as the total volume of low-acid peppers and onion remains the same.

You could delete the cilantro or substitute parsley. You could delete the fresh mint or again, increase the mint and reduce the cilantro. You could reduce the honey if you prefer the salsa less sweet. You could sub another 5% or stronger vinegar for the balsamic.

Directions:

Prepare canner, jars and lids.

In a large non-reactive pan combine tomatoes, peaches, pears, red pepper, onion and jalapeno peppers. Bring to a boil over medium-high heat, stirring constantly. Add cilantro, honey, lemon zest and juice, vinegar and mint. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving 1/2" headsapce. Remove air bubbles and adjust headspace, if necessary, by adding salsa. Wipe rim. Plade lid on jar. Screw band down.

Place in canner, ensuring jars are completely covered with water. Bring to a boil nd process 8 oz. jars 15 minutes and pints 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

For a party dip, Ball suggests stirring 1 1/2 cups of salsa into 16 oz. softened cream cheese or cubed processed cheese or a mixture of both. Heat in a microwave 5 minutes, stirring well at about 3. Serve with tortilla chips, crackers or bread.

Enjoy,
Carol