Canning recipe
Golden Peach and Bell Pepper Salsa
Sweet peaches, red bell pepper, and a touch of ginger create a bright, fruity salsa with a spicy kick. Great alongside grilled vegetables, chicken, or rice.
Preparation
30 min.
30 min.
Cooking time
25 min.
25 min.
Servings
12
12
Jars
6
6
Difficulty
Easy
Easy
Ingredients
1440 ml diced firm, slightly underripe yellow peaches
360 ml diced red bell pepper
120 ml finely diced yellow onion
2,5 ml red pepper flakes
10 ml finely minced garlic
10 ml finely minced ginger
240 ml brown sugar, loosely measured
300 ml apple cider vinegar with 5 % acidity
120 ml water
360 ml diced red bell pepper
120 ml finely diced yellow onion
2,5 ml red pepper flakes
10 ml finely minced garlic
10 ml finely minced ginger
240 ml brown sugar, loosely measured
300 ml apple cider vinegar with 5 % acidity
120 ml water
Preparation
1. Wash, pit, and dice the firm peaches. Dice the bell pepper and onion as well; prepare the garlic and ginger.
2. Mix all the ingredients with the sugar, vinegar, water, and seasonings in a large pot. Bring to a boil, stirring until the sugar dissolves.
3. Simmer gently for five minutes. Keep the salsa nicely chunky.
4. Spoon the solid pieces into hot jars holding about 240 ml each, then add the hot liquid. Leave 1.3 cm of headspace, remove trapped air bubbles, and seal the jars.
5. Process in a rolling-boil water bath for 20 minutes. Let the jars cool upright for 12–24 hours afterward.
2. Mix all the ingredients with the sugar, vinegar, water, and seasonings in a large pot. Bring to a boil, stirring until the sugar dissolves.
3. Simmer gently for five minutes. Keep the salsa nicely chunky.
4. Spoon the solid pieces into hot jars holding about 240 ml each, then add the hot liquid. Leave 1.3 cm of headspace, remove trapped air bubbles, and seal the jars.
5. Process in a rolling-boil water bath for 20 minutes. Let the jars cool upright for 12–24 hours afterward.
Storage
Keep sealed jars in a cool, dark spot. Refrigerate once opened.
Shelf life
Unopened, best quality lasts around 12 months; finish within 5 days after opening.
Safety note
Choose firm, not overripe yellow peaches, and do not change the amount of vinegar or the ratio of fruit to vegetables.