Comments on: Our Best Peach Salsa Recipe for Canning

By: kitchen'r jon

kitchen'r jon — Wed, 18 Sep 2019 14:16:32 +0000

Hi Karen, I’m not totally sure about acidity from onions so I really can’t say. I think I’d search for a recipe without onions, although I also have a hard time picturing salsa without onions (but that’s just me!). Regarding halving the recipe that should be fine. I often double the recipe.

By: kitchen'r jon

kitchen'r jon — Wed, 18 Sep 2019 14:15:12 +0000

Yeah, corn in salsa can be really tasty! I would not add it to this recipe–at least not before canning–as I’m not sure it would have enough acidity to still be considered safe.

By: kitchen'r jon

kitchen'r jon — Wed, 18 Sep 2019 14:13:52 +0000

No, I think you’re just seeing the tiny pieces of peaches. I add these last so they hold their shape but you’re right that in the picture they do kind of look like corn! If you did want corn that would affect the pH levels so you’d have to find a different recipe with corn in it, or add that after opening a jar.

By: kitchen'r jon

kitchen'r jon — Wed, 18 Sep 2019 14:12:14 +0000

Yes, that shouldn’t have any big effect on the canning process.

By: Carolynne

Carolynne — Tue, 03 Sep 2019 16:56:21 +0000

Can I make this without the cilantro?

By: Jeanette Null

Jeanette Null — Sun, 01 Sep 2019 00:05:05 +0000

Hi Jon, it looks like in the picture there is corn, but the recipe doesn’t show this. How much corn did you add?

By: Mary Roberts

Mary Roberts — Mon, 26 Aug 2019 20:32:07 +0000

I’ve made canned salsa for years. I like to add a shredded zucchini, it helps thicken it and adds extra nutrients without changing the flavor, I also let it thicken on its own by simmering until I’m happy with it. Usually 3-5 hours. I have a huge salsa pot so I get about 25 quarts. I will be adding peaches this year and love your recipe!

By: Jeanette

Jeanette — Sat, 10 Aug 2019 23:02:33 +0000

have you tried adding sweet corn to the recipe?

By: Karen

Karen — Wed, 31 Jul 2019 18:40:26 +0000

I know this thread is old, so I’m hoping you’ll still reply. I have a couple of questions…1. Is it safe to half this recipe and still can? I always worry about the safety since I am feeding this to my loved ones. 2. I’m not a big fan of onions, can I safely reduce the amount of onions? I know it will affect the taste…but for me it’ll be a positive. 🙂 please respond.

By: kitchen'r jon

kitchen'r jon — Thu, 13 Sep 2018 18:34:10 +0000

Usually on the milder side, but you can taste it after you’ve added some hot peppers and then decide if you want more heat. I often add crushed red peppers if it’s not at the heat I want.