Peach-Apple Salsa

Gather

Ingredients

• 6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
• 2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
• 2 cups chopped green bell peppers (about 1½ large peppers as purchased)
• 10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
• 2 cups chopped Granny Smith apples (about 2 large apples as purchased)
• 4 tablespoons mixed pickling spice
• 1 tablespoon canning salt
• 2 teaspoons crushed red pepper flakes
• 3¾ cups (1¼ pound) packed light brown sugar
• 2¼ cups cider vinegar (5%)

Preserve

Instructions

1. 01

   Keep clean pint jars hot. Tie the mixed pickling spice in a small spice bag.

2. 02

   Loosen tomato skins in boiling water for 1 minute, chill, and peel; cut ½-inch pieces. Dice peeled onions and prepared bell peppers to ¼ inch and place all three vegetables in a large pot.

3. 03

   Peel and pit the peaches and peel and core the apples. Hold each halved fruit for 10 minutes in ½ gallon water containing 1,500 mg ascorbic acid, then quickly cut ½-inch cubes and add them to the pot.

4. 04

   Add the spice bag, salt, red-pepper flakes, brown sugar, and 5% cider vinegar. Bring to a boil with gentle stirring, simmer for 30 minutes, and discard the bag.

5. 05

   Use a slotted spoon to place hot solids in pint jars with 1¼-inch space above the solids. Add cooking liquid to a final ½-inch headspace, remove air, clean the rims, and apply lids.

6. 06

   For 0-1,000 ft, process hot pints in a boiling-water canner for 15 minutes. Add the elevation tool's time adjustment when canning higher.
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