{"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":"
(This post has been updated a few times since 2014, including the past seceral summers with info about prices found at St. Jacob’s Market in Ontario).<\/em><\/p>\n
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
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>\n
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