Canning Peach Salsa and the Seduction of Real Life

This is what I expected and even hoped would happen at the peak of summer. I have been carried away by the activity of the season and consequently carried away from my computer. I do love my computer but like in any healthy relationship it is nice to have some time apart once in a while. Yesterday I had a choice to finally sit down and write a post or climb a mountain with a friend. Blog or climb mountain, blog or climb mountain, hmmmmm..... The views along the trail of granite and lakes, trees and wildflowers, were inspiring. My brow was sweaty, my legs dusty, and our bodies, happy to be put to use, moved us through actual space as opposed to cyberspace. There was lovely conversation, human connection. So, dear beloved computer, sometimes real life proves even more seductive than you, thank goodness. 

We've been blessed with house guests every weekend for the past month. More are on the way. We love it. It helps us appreciate our surroundings when we can share it with others. We love the company, the stimulation, and the excuse to stop doing chores for a spell and just enjoy...

Summer peaches are still in full swing. Last week we bought a whole box (lug) from "the fruit guy" who brings them up from the valley to sell out of his truck once a week. There were 60 peaches in the box. That is a lot even with company. I decided to try making a peach salsa. I worked off an internet recipe and canned 12 half-pint jars of salsa. It works great with meat; think chicken, pork, and fish. I love it on fish with diced avocado! Diced avocado is a great addition to the salsa when you are ready to serve it. It is also good with salted corn tortilla chips. There was a lot of chopping involved. I did it all by hand but if you try it you may want to employ a food processor for some of it.

Peach Salsa (Adapted from a recipe posted by William Anatooskin on food.com)
These are directions for making a peach salsa for canning. A bowl of fresh peach salsa is easy to throw together and could include such ingredients as: red onion, jalapeno, orange juice, mango, corn, cilantro, lime juice, red and/or yellow bell pepper, garlic, fresh mint, cayenne pepper, cumin, and salt mixed with your chopped peaches.

Ingredient List
7 or 8 cups chopped peaches 
3 large chopped fresh tomatoes
1 1/2 cups chopped red onion
4 medium jalapeno peppers, seeded and finely chopped
1 small sweet red pepper, seeded and finely chopped
1 small sweet yellow pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/3 cup apple cider vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Directions

-Sterilize 12, 1/2 pint jars or 6 pint jars, then place upside down in a 250F oven for about 15 minutes.

-Blanch peaches, cool in cold water, peel, pit and chop to measure 7 to 8 cups.

-Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

-In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, jalapeno peppers, sweet bell peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.

-Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy you can pour off some of the liquid through a sieve. 

-Add salt last and adjust seasonings to taste.

-Ladle salsa into hot jars to within 1/4 inch of top for headspace.

-Wipe jar rim to remove any stickiness.

-Center lid on top of jar; apply screw band just until finger tight.

-Place jars in a hot bath in a canner and process for 10 minutes.

-Remove jars and place on a towel, then cover with another towel to cool slowly.

-Jars are sealed when the lids pop and are curved down, (concave).

-Label jars and store in a cool, dark place.

Quickly blanching the peaches causes the skins
to slide right off.

Enjoy your days!