Over the weekend, my mom and I went peach picking at a local orchard. There’s just something very satisfying about picking your own fruit, and it definitely couldn’t be any fresher! I managed to pick 20 pounds of peaches in no time at all, knowing that I wanted to do some canning over the weekend, and this salsa was at the top of my list.
Lately I’ve been doing quite a bit of canning, so I checked out The Complete Book of Small-Batch Preserving from my local library (twice, actually) for some inspiration and new recipes. I came across a recipe for peach mint salsa, which I tried a few weeks ago. I loved the recipe, but it only made enough to can two small half-pint jars. So, this week, I re-worked the recipe to produce enough to fill four pint jars (or eight half-pint jars). Since peaches are fairly acidic, and I also added lime juice to keep the acidity level the same as the original recipe, my version is still safe for canning (as far as I know!).
Even though you may think that a peach salsa recipe would be fairly sweet, the other ingredients in this salsa really balance things out. The salsa isn’t too sweet, but you can still recognize the peach and mint flavors. It’s fantastic with tortilla chips, but I also think it would make a lovely topping for fish or chicken!
Peach Mint Salsa (For Canning)
Makes 4 pint jars (or 8 half-pint jars)
(Adapted from The Complete Book of Small-Batch Preserving)
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 tablespoons cayenne pepper, seeded and minced
(Note – This is a fresh cayenne pepper, not the dried spice. You could also use an additional 2 tablespoons of jalapeño, instead.) - 2 tablespoons jalapeño, seeded and minced
- 8 cups peaches, diced
- 1/2 cup honey
- 1 teaspoon Kosher salt
- 4 limes, zest and juice
- 1/2 cup fresh mint leaves, finely chopped
Combine the onion, bell pepper, cayenne pepper, jalapeño, peaches, honey, salt, and the zest and juice from the two limes in a large pot or dutch oven. Cook over high heat until the mixture comes to a boil. Continue to boil for five minutes, stirring occasionally. Add the mint, and continue to cook for an additional minute.
Ladle the mixture into hot, sterilized jars. Wipe the rim and then fit with a lid and band. Process for 20 minutes once the water has returned to a boil. (For more specific directions for safe canning, refer to the following tutorial.)
This sounds delicious. I still really want to try my hand at canning.
I’m envious that you even have a PLACE to go peach picking!! I see peach jam in your future too :) I’d be using this to top fish. Looks delicious to me!
Your photos of the peach orchard are beautiful and your salsa looks great. Your post makes canning look simple and easy. I should give it a try sometime.
Beautiful, Jen! And I bet it tastes delicious!
Robyn
This looks delish! I made peach salsa last summer but I think adding mint would be an interesting spin on it. I am actually getting ready to host a “Canning Week Blog Party” next week on my blog. I’m hoping to encourage and educate others about canning and along the way have some fun with give-a-ways and a linky party. I hope you will stop by and link up!!!
I know it’s technically still morning time but I wish I had a little bowl of this with some torrilla chips to enjoy right now. It looks heavenly.
I love picking my own fruit! I think I’d love this salsa, and now I need to find a peach orchard around here. :-)
Wow, that sounds amazing! Just looking at the pictures I can think of about 10 different dishes I’d love to use that salsa on. Yum! Lucky lucky getting to pick your own peaches. Sounds like a fun day. :)
Great, great recipe. The sweet with the hot is a great combo.
Lovely peaches! This sounds delicious- I love fruit salsas!
I adore peach salsa. I usually buy a high quality jarred variety, but with great info like this, you all might make a ‘canner’ out of me yet!
beautiful salsa! I’ve never canned anything before – it intimidates me. I have a fear of food going bad. but yours looks delicious!
Fabulous – thanks for the step by step here. I have yet to try canning/ preserving but you make it look so effortless!
Hi there! This recipe sounds delish and I was hoping that you might add it to my Easter and Spring Linking Party to share with my readers. If you are interested, you can go here http://bakedbyjoanna.blogspot.com/2011/04/easter-linking-party.html to enter. Thanks!
WHERE can i buy a product called CLEAR-JEL want to use this in peach pie filling for canning
Hi, Dolores – I have found clear-jel at my local grocery store. You may also see it labeled Sure-Jell, I believe.