Our final batch of salsa that we canned for the year, Chunky Peach Salsa, was definitely our best. And maybe that is because after canning 3 other batches we learned a couple things.
One thing we learned was not to cook the peaches very long or they got lost amongst the tomatoes. Basically we now just add the peaches to the salsa right before we’re ready to start canning.
Second was that if you don’t want to add tomato paste to thicken the salsa then you’ll have to cook it for a long time. This could mean simmering the salsa for 1-2 hours….
So our final canning session for salsa leaves us with a total of 56 pints of 4 different kinds of salsa (including the homegrown salsa I wrote about earlier this week). And while 56 pints may seem like a lot it’s essentially 1 pint a week for the next year with 4 extra for sharing or larger eating events. Yes, we eat a lot of salsa. Well, my family eats a good amount of it, but without me around they’d likely only need about 20 pints for the year.
Here is the recipe and it is loosely based on our friend’s (non-peach) salsa which we refer to around here as “Mr. Dan’s.” When we made this the other day we did a double batch which produced 18 pints. A single batch will likely produce 9-11 pints, but results will vary based on the variety of tomatoes used and how long they are cooked down.
Here’s what I got at St. Jacob’s Market here north of Waterloo in late August, to make a quadruple batch:
- 1/2 bushel Roma tomatoes($11)
- 1/2 bushel San Marzano Tomatoes ($12 or $15 depending on vendor)
- 1/2 bushel sweet banana peppers ($12)
- 1/2 bushel Red Haven peaches ($15 for the smaller uglier ones)
And what I had from our garden, CSA or elsewhere:
- 1 large bunch cilantro
- 5 lbs onions
- 3-4 heads garlic
- 1 litre/quart cider vinegar (we actually make our own… which it seems surprising I don’t have a post about!)
- 10-12 cups roma/paste tomatoes, diced or lightly pureed in food processor
- 4 cups sweet peppers, diced or lightly pureed in food processor
- 4 cups onions, diced or lightly pureed in food processor
- ½ - 1 cup (or less) jalapeños, minced
- 4 cloves garlic, minced
- 1 cup cider vinegar
- 1 tbsp. salt
- tomato paste to thicken (if needed)
- 5-7 peaches, diced
- Bring the diced tomatoes to a simmer and cook for an hour. While the tomatoes are cooking dice the peppers and onions and add them to the pot, continuing to simmer.
- Add the jalapeños, garlic, vinegar, and salt and continuing simmering until the salsa is reduced and thickened (time will vary depending on tomato variety’s water content).
- Prepare 12 pint jars for canning (you will likely have some extra). Bring water bath kettle to a boil and heat lids and rings.
- Add the diced peaches to the salsa just before beginning the jar-filling process. Stir the peaches into the salsa and begin filling jars. Process in boiling water bath for 20 minutes. Remove jars to cool.