{"id":2116,"date":"2014-09-12T06:39:26","date_gmt":"2014-09-12T10:39:26","guid":{"rendered":"http:\/\/localkitchener.ca\/?p=2116"},"modified":"2019-08-23T12:50:16","modified_gmt":"2019-08-23T16:50:16","slug":"best-peach-salsa-recipe-canning","status":"publish","type":"post","link":"http:\/\/localkitchener.ca\/2014\/09\/best-peach-salsa-recipe-canning\/","title":{"rendered":"Our Best Peach Salsa Recipe for Canning"},"content":{"rendered":"<p><em>(This post has been updated a few times since 2014, including the past seceral summers with info about prices found at St. Jacob&#8217;s Market in Ontario).<\/em><\/p>\n<p>Our final batch of salsa that we canned for the year, Chunky Peach Salsa, was definitely\u00a0our best.\u00a0 And maybe that is because after canning\u00a03 other batches we learned a couple things.<\/p>\n<p>One thing we learned was not to cook the peaches very long or they got lost amongst the tomatoes.\u00a0 Basically we now just add the peaches to the salsa right before we\u2019re ready to start canning.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter\" title=\"peach salsa canning\" src=\"http:\/\/farm4.staticflickr.com\/3865\/15191893436_58c4587f37_c.jpg\" alt=\"peach salsa canning\" width=\"800\" height=\"534\" \/><\/p>\n<p>Second was that if you don\u2019t want to add tomato paste to thicken the salsa then you\u2019ll have to cook it for a long time.\u00a0 This could mean simmering the salsa for 1-2 hours\u2026.<\/p>\n<p>So our final canning session for\u00a0salsa leaves us with a total of 56 pints of 4 different kinds of salsa (including the<a title=\"Canning an (Almost) All-Garden Salsa\" href=\"http:\/\/localkitchener.ca\/2014\/09\/garden-salsa-canning\/\"> homegrown salsa<\/a> I wrote about earlier this week). \u00a0And while 56 pints\u00a0may seem like a lot it\u2019s essentially 1 pint a week for the next year with 4 extra for sharing or larger eating events.\u00a0 Yes, we eat a lot of salsa.\u00a0 Well, my family eats a good amount of it, but without me around they\u2019d likely only need about 20 pints for the year.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter\" title=\"Our Best Peach Salsa for Canning\" src=\"http:\/\/farm6.staticflickr.com\/5592\/15214926165_9b65b485df_c.jpg\" alt=\"Our Best Peach Salsa for Canning\" width=\"800\" height=\"534\" \/><\/p>\n<p>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.<\/p>\n<p><strong>Update, 2017<\/strong><\/p>\n<p>Here&#8217;s what I got at St. Jacob&#8217;s Market here north of Waterloo in late August, to make a quadruple batch:<\/p>\n<ul>\n<li>1\/2 bushel Roma tomatoes($11)<\/li>\n<li>1\/2 bushel San Marzano Tomatoes ($12 or $15 depending on vendor)<\/li>\n<li>1\/2 bushel sweet banana peppers ($12)<\/li>\n<li>1\/2 bushel Red Haven peaches ($15 for the smaller uglier ones)<\/li>\n<\/ul>\n<p><strong>2018<\/strong>:<\/p>\n<ul>\n<li>1 bushel Roma tomatoes for $15<\/li>\n<li>1\/2 bushel long red sweet peppers $15<\/li>\n<li>1\/2 bushel Red Haven peaches $20<\/li>\n<\/ul>\n<p><strong>2019:<\/strong><\/p>\n<ul>\n<li>1 bushel San Marzano&#8217;s for $33 (these are pricier than the Romas but you cook them down less too because of the lower water content).<\/li>\n<li>1\/2 bushel sweet\/hot Hungarian peppers for $12<\/li>\n<li>1\/2 bushel green bell peppers for $10<\/li>\n<li>1\/2 bushel of bruised Red Haven for $10<\/li>\n<\/ul>\n<p>And what I generally have from our garden, CSA or the grocery store:<\/p>\n<ul>\n<li>1 large bunch cilantro<\/li>\n<li>5 lbs onions<\/li>\n<li>3-4 heads garlic<\/li>\n<li>1 litre\/quart cider vinegar (we actually make our own&#8230; which it seems surprising I don&#8217;t have a post about!)<\/li>\n<\/ul>\n<div class=\"easyrecipe\" data-rating=\"0\"><link itemprop=\"image\" href=\"http:\/\/farm4.staticflickr.com\/3863\/15028143229_57ace7779f_c.jpg\" \/>\n<div class=\"item ERName\">Our Best Peach Salsa Recipe for Canning<\/div>\n<div class=\"ERClear\">\u00a0<\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">The Local Kitchener<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT2H\">2 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT3H\">3 hours<\/time><\/div>\n<div class=\"ERSummary summary\">Sweet and chunky with a bit of zing. A great salsa for chips, tacos, burritos, omelettes, etc! Yields 9-11 pints.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">10-12 cups roma\/paste tomatoes, diced or lightly pureed in food processor<\/li>\n<li class=\"ingredient\">4 cups sweet peppers, diced or lightly pureed in food processor<\/li>\n<li class=\"ingredient\">4 cups onions, diced or lightly pureed in food processor<\/li>\n<li class=\"ingredient\">\u00bd &#8211; 1 cup (or less) jalape\u00f1os, minced<\/li>\n<li class=\"ingredient\">4 cloves garlic, minced<\/li>\n<li class=\"ingredient\">1 cup cider vinegar<\/li>\n<li class=\"ingredient\">1 tbsp. salt<\/li>\n<li class=\"ingredient\">1 cup cilantro (really, it&#8217;s hard to measure cilantro, this is maybe a half bunch if you buy it at the store).<\/li>\n<li class=\"ingredient\">tomato paste to thicken (if needed) (anywhere from 1\/4 cup to 1 cup)<\/li>\n<li class=\"ingredient\">5-7 peaches, diced<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Add the jalape\u00f1os, garlic, vinegar, and salt and continuing simmering until the salsa is reduced and thickened (time will vary depending on tomato variety\u2019s water content). At this point you can add the tomato paste if you want it thicker.<\/li>\n<li class=\"instruction\">Prepare 12 pint jars for canning (you will likely have some extra). Bring water bath kettle to a boil and heat lids and rings.<\/li>\n<li class=\"instruction\">Add the diced peaches and cilantro 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.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\">\u00a0<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div align=\"center\"><a title=\"Chunky Peach Salsa on Punk Domestics\" href=\"http:\/\/www.punkdomestics.com\/content\/chunky-peach-salsa\"><img loading=\"lazy\" class=\"alignleft\" src=\"http:\/\/cdn.punkdomestics.com\/sites\/default\/files\/badges\/Badge200.gif\" alt=\"Chunky Peach Salsa on Punk Domestics\" width=\"150\" height=\"150\" \/><\/a><\/div>\n\n<div id=\"themify_builder_content-2116\" data-postid=\"2116\" class=\"themify_builder_content themify_builder_content-2116 themify_builder\">\n    <\/div>\n","protected":false},"excerpt":{"rendered":"<p>(This post has been updated a few times since 2014, including the past seceral summers with info about prices found at St. Jacob&#8217;s Market in Ontario). Our final batch of salsa that we canned for the year, Chunky Peach Salsa, was definitely\u00a0our best.\u00a0 And maybe that is because after canning\u00a03 other batches we learned a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"Without a doubt, this is our best Peach Salsa Recipe for Canning! #preserving #HarvestSeason","jetpack_is_tweetstorm":false},"categories":[7,8,9,11],"tags":[55,59,61,81],"jetpack_featured_media_url":"http:\/\/localkitchener.ca\/wp-content\/uploads\/2014\/09\/salsa-38.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p44Qm1-y8","jetpack-related-posts":[{"id":2089,"url":"http:\/\/localkitchener.ca\/2014\/09\/garden-salsa-canning\/","url_meta":{"origin":2116,"position":0},"title":"Canning an (Almost) All-Garden Salsa","date":"September 9, 2014","format":false,"excerpt":"Alright, a few days ago I got a bit romantic about our love of preserving.\u00a0 Now, however, we\u2019re in crunch mode so I\u2019m feeling slightly less amorous about the whole thing. For one thing we have a huge bag of tomatoes on the floor, another full of peppers, and peaches\u2026","rel":"","context":"In &quot;Kitchen'r Garden&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/localkitchener.ca\/wp-content\/uploads\/2014\/09\/salsa-14.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1104,"url":"http:\/\/localkitchener.ca\/2013\/08\/the-pleaple-have-spoken-plum-peach-and-apple-salsa\/","url_meta":{"origin":2116,"position":1},"title":"The Pleaple have Spoken: Plum, Peach, and Apple Salsa","date":"August 17, 2013","format":false,"excerpt":"After returning to town we didn\u2019t have time to hit up all of our favorite sources for fresh local foods, but we did find Ontario peaches and plums at the grocery store (they seemed to be from the Niagara region) and they were delicious!\u00a0 As it were, I was craving\u2026","rel":"","context":"In &quot;Locals Only&quot;","img":{"alt_text":"plum peach apple salsa 1","src":"http:\/\/localkitchener.files.wordpress.com\/2013\/08\/img_6061.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]},{"id":1128,"url":"http:\/\/localkitchener.ca\/2013\/08\/southern-ontario-locavore-meal-plan-august-26-september-1\/","url_meta":{"origin":2116,"position":2},"title":"Southern Ontario Locavore Meal Plan: August 26 - September 1","date":"August 26, 2013","format":false,"excerpt":"Meal-planning is an important part of our week. \u00a0It allows us to be more prepared and relaxed with regards to our nightly meals and reduces stress. \u00a0It also makes eating locally much easier because we take the time to figure out what seasonal foods are available and how we can\u2026","rel":"","context":"In &quot;Weekly Menu&quot;","img":{"alt_text":"Canning peaches, putting food by","src":"http:\/\/localkitchener.files.wordpress.com\/2013\/08\/img_6152.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]},{"id":1201,"url":"http:\/\/localkitchener.ca\/2013\/09\/harvest-season-is-busy\/","url_meta":{"origin":2116,"position":3},"title":"Harvest Season is Busy","date":"September 25, 2013","format":false,"excerpt":"I have more or less stopped blogging. \u00a0Mostly because I've been so busy, but also I've had a shortage of ideas lately. \u00a0Anyways, this is simply an update on what I'm up to lately around here at the Local Kitchener. Apples. \u00a0This has been an incredible apple season, so good\u2026","rel":"","context":"In &quot;General&quot;","img":{"alt_text":"lots of apples","src":"http:\/\/localkitchener.files.wordpress.com\/2013\/09\/img_6378.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]},{"id":3043,"url":"http:\/\/localkitchener.ca\/2015\/09\/peach-and-pear-chutney\/","url_meta":{"origin":2116,"position":4},"title":"Peach and Pear Chutney","date":"September 22, 2015","format":false,"excerpt":"Chutneys were for a long time a bit of a mystery to me.\u00a0 That is until I was given some by a friend and realized to my delight that just like ketchup, it goes well on top of pretty much everything.\u00a0\u00a0I feel like in some ways a chutney is a\u2026","rel":"","context":"In &quot;Gluten-Free&quot;","img":{"alt_text":"Peach & Pear Chutney","src":"https:\/\/i1.wp.com\/farm1.staticflickr.com\/613\/21418975196_3c68228eb3_z.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2697,"url":"http:\/\/localkitchener.ca\/2015\/02\/winter-salsa\/","url_meta":{"origin":2116,"position":5},"title":"Winter de Gallo Salsa","date":"February 28, 2015","format":false,"excerpt":"Every September we stockpile salsa.\u00a0 We can all of it with the goal of having enough jars for an average of 5-6 per month until we can make fresh salsa again.\u00a0 Thus we canned just over 50 jars. Fresh salsa is always the preferred option, assuming it\u2019s made with delicious\u2026","rel":"","context":"In &quot;Locals Only&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/localkitchener.ca\/wp-content\/uploads\/2015\/02\/winter-de-gallo-salsa-15.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":false,"builder_content":"","_links":{"self":[{"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/posts\/2116"}],"collection":[{"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/comments?post=2116"}],"version-history":[{"count":14,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/posts\/2116\/revisions"}],"predecessor-version":[{"id":3235,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/posts\/2116\/revisions\/3235"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/media\/2757"}],"wp:attachment":[{"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/media?parent=2116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/categories?post=2116"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/localkitchener.ca\/wp-json\/wp\/v2\/tags?post=2116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}