Every year I try to do some canning. I have never done the same thing twice, I have had more failures than success and I rarely use the things that do come out successfully. Every Spring I have visions of a beautiful garden producing massive amounts of wonderful vegetables that I will can and savor throughout the winter. Well, for many reasons I am still waiting for this vision to come true, but that is another story. Anyway this summer we had a couple of weeks where we were swimming in peaches and tomatoes so I decided to make these ingredients my canning experiments for the season. I came across a reciepe for Summer Salsa, it sounded yummy and I had all the ingredients on hand. It was a little spicy, but I was really happy with the results. I made dozen jars, I have 11 in the pantry - I used one jar to make a quick dip, combined with cream cheese it was super yummy, but everything is better with a little cream cheese - and now that Fall is quickly turning into Winter I thought I would try to use another jar or two. I didn't do anything fancy, I just dumped the salsa over chicken breasts, but the meal tasted so yummy. Next year I am definitely going to do more canning, and I am definitely making this salsa.
Summer Salsa (from "Complete Home Presererving")
4 c. Tomateoes, peeled, chopped cored
2 c. Peaches, peeled, chopped pitted
2 c. Pears, peeled, seeded chopped
1 Red bell pepper, seeded and finely chopped
1 c. Red onion, finely chopped
3-4 Jalapeno peppers, seeded and finely chopped
1/2 c. loosely packed finely chopped cilantro
1/2 c. Honey
Gated zest and juice 1 lemon
1/4 c. Balsamic vinegar
1 Tbs. Mint finely chopped
In large stainless steel saucepan combine tomatoes, peaches, pears, red pepper, onion, andjalapeno peppers. Bring to a boil over medium high heat, stirring constantly. Add cilantro, honely, lemon zest and juice, vinegar and mint. Reduce heat boil gently stirring frequently, until slightly thickened, about 5 minutes.
Ladle hot salsa into prepared canning jars, leaving 1/2 inch of head space. Wipe rim, center lid on jar, screw band down. Place jars in canner, process 8oz jars for 15 minutes, pint jars for 20 minutes.