When August comes around, the gardens are already producing very well and that is when I pull out the canners for preserving. You will find me every morning #prepping food to process it into something for the pantry shelves.
The first step, of course is to cut the kernels of the corn cob. Once that is done, I put the peaches into boiling water for 2 minutes, remove them, and place them immediately into a cold-water bath. I use a lot of ice to help keep the water super cold; this helps the peels to slip off easily. I remove the pits and then chop the peaches into fairly large chunks and now we are ready to make salsa.
Summer Corn and Peach Salsa
Yields 6 - half-pint jars
1 1/2 lbs. peaches-peeled and diced (slightly under-ripe) 1/4 cup apple cider vinegar 1 cup chopped red bell pepper 1/2 cup chopped red onion 1/4 cup bottled lime juice 2 Tablespoons of maple syrup 2 tsp. kosher salt 2 jalapeno peppers, seeded and finely chopped 2 garlic cloves, minced 3 1/2 cups fresh or frozen corn 1/4 cup chopped fresh cilantro (optional)
- Combine all the ingredients, except the cilantro in a large saucepan. Once the mixture comes to a boil, reduce the heat, and simmer uncovered for 5 minutes. Now it is time to add the cilantro before filling the jars.
- Ladle hot salsa into hot, sterilized jars, leaving 1/2" headspace. Remove the bubbles with a chop stick or a non-metal utensil. Then wipe all the jar rims and apply the lids and bands finger tight only. Do not over tighten bands.
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Process jars for 15 minutes in a water bath canner once the water comes to a boil.
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Recipe source: The all-new Ball book of Canning & Preserving.
You will certainly enjoy this salsa all year long, if it lasts that long. ;-)
Firey Peach Salsa
6 cups peeled, diced, under-ripe peaches 1 cup sugar 1 cup chopped red bell pepper 1 cup apple cider vinegar 1/2 cup chopped red onion 1/2 cup water 1/4 cup bottled lime juice 1/4 tsp. kosher salt 2 jalapeno peppers, seeded and finely chopped 2 garlic cloves, minced 1 habanero pepper, seeded and minced 1/4 cup chopped fresh cilantro
This salsa is made with the same process that the corn salsa was above. The only difference is this one is only processed for 10 minutes in the water-bath canner.
The fiery peach is by far a favorite of my family, but there isn't a salsa that we don't enjoy, right? These jars sure look pretty sitting on the #pantry shelf, well for a short time anyway, lol.
