![]() You can easily measure the headspace with this inexpensive canning funnel. Quickly ladle the hot salsa into the sterilized jars, leaving 1/2 inch headspace. Remove the jars from the dishwasher and set them on a dish towel on your kitchen counter. Simmer until mixture starts to thicken, about 5 minutes. Stir in the cilantro, honey, lemon, and vinegar. After 30 seconds in the ice water, the skins should peel right off.Īfter you have peeled the peaches and tomatoes and chopped them, combine the chopped tomatoes, peaches, peppers, and onion in a large sauce pan.īring to a boil over medium heat, stirring so the salsa doesn’t stick to the bottom of the pan. ![]() To easily peel peaches (or tomatoes), put them in a large sauce pan of boiling water for 30 seconds and then immediately remove them and place them in a bowl of ice water. You can peel the tomatoes too if you want, but I usually just leave the peels on those. For this recipe you will need 5 pint sized jars. To sterilize your jars, place your jars, lids, and rings in the dishwasher and run the sanitize cycle. ![]() Related Article: 5 Best Peach Canning Recipesīefore you start chopping up the vegetables, place your boiling water canner on the stove so the water can start heating up. You can either leave it out entirely, or reduce the amount of peaches and replace with the same amount of chopped mangos if you want more mango flavor. I don’t know if you can really taste that one mango, but it does add flavor to the salsa. 1 large chopped, peeled, mango (optional)ġ red bell pepper, seeded and finely choppedĥ jalapeno peppers, seeded and finely choppedġ/2 cup loosely packed, finely chopped cilantro
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