- It will be hotter than Meg Ryan at the restaurant in "When Harry Met Sally" [I'll have what she's having"---classic],
- Peaches and nectarines will be falling from the trees, and
- Vegetable gardens will be producing like crazy. You could be buried alive under all the tomatoes coming off of even a small-ish garden.
Step 1: You're such a tool!
Gather your equipment. We will be using the boiling water bath method for canning our peach salsa. You will need:
- One large 21 quart water bath canner (or a big-ol'-pot)
- One large stock pot for cooking the salsa (I used an eight quart)
- One small pot to heat lids and bands. I used a two quart pot
- Seven pint size canning jars, lids and bands
- jar grabber and funnel
- Knifes, cutting boards, bowls, ladles, and other prep equipment
- spice bag or a pair of nylons.
Step 2: In greedy aunts
Darn English language....I meant "ingredients." Sorry.
- 6 cups peeled and chopped tomatoes, 1/2 inch cubes
- 8 cups peeled and chopped hard, unripe peaches, 1/2 inch cubes
- 2 cups peeled and chopped granny smith apples, 1/2 inch cubes
- 2 cups diced onions, 1/4 inch size
- 2 cups diced red, yellow, orange, or green bell peppers 1/4 inch size
- several finely diced HOT peppers (I used 3 orange habaneros, 6 serranos, and 4 jalapenos and it is on the hot side for my wife and a bit too mild for me....Ah, the art of compromise....no one is happy!)
- 1 bulb garlic, finely chopped
- 1 to 11/2 cups brown sugar (to taste)
- 1 cup apple cider vinegar
- 2 Tbs salt (pickling salt is preferred, but table salt will work, too.)
- 1 Tbs black pepper (to taste)
- 1 bunch cilantro, coarsely chopped (optional)
- 2 Tbs pickling spice