Golden Tomato and Peach Salsa
Description
Golden tomatoes, chiles, onion, and fresh peaches make up this sweet and mild salsa that makes a refreshing meal or snack addition, and a unique canned food gift.
Ingredients
•
10 cups chopped yellow tomatoes, any discolored skins removed
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1 large sweet onion, minced
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1 cup white sugar
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1/2 cup minced roasted chiles, seeds and skins removed
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1/2 cup white wine vinegar
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1 tablespoon canning salt
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1 tablespoon ground cumin
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3 teaspoons fresh fruit preserver
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4 cups peeled, pitted, and chopped peaches
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1/2 cup chopped fresh cilantro
Directions
1
Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
2
While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
3
Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
4
Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.