Peach Apple Salsa
6 cups chopped tomatoes
2 1/2 cups diced yellow onions
2 cups chopped green bell peppers
10 cups chopped hard, unripe peaches ( I did use ripe peaches and it worked)
2 cups chopped Granny Smith Apples
4 tablespoons mixed pickling spice
1 Tablespoon canning salt
2 teaspoons crushed red pepper flakes
3 3/4 cups packed light brown sugar
2 1/2 cups cider vinegar
Hot pack Place pickling spice on a clean double layered 6 inched square piece of 100% cheesecloth. Bring corners together and tie with a clean spring. Wash and peal tomatoes, place washed tomatoes in boiling water for 1 minute, immediately place in cold water and slip off skins. Chop into 1/2 pieces. Peel wash and dice onions in 1/4 inch pieces. wash, core and seed bell peppers, chop in 1/4 inch pieces. Combine chopped tomatoes, onions and peppers in an 8 to 10 quart Dutch over or sauce pot.
Wash peel and pit peaches, cut in to halves' and soak for 10 minutes in an ascorbic acid solution in half gallon water. Wash, peel and core apples, cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples in the 1/2 inch cubes to prevent browning. Add chopped peaches and apples to the sauce pot with the vegetables. Add the pickling spice bag to the saucepot, stir in the salt, red pepper flakes, brown sugar and vinegar.
Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard. With a slotted spoon, fill solids into hot pint jars, leaving 1 1/4 inch head space. Cover with cooking liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids. Process in a boiling water bath. Pints 15 minutes
taken from So easy to Preserve, Coop Extension, The University of Georgia
Till next time this is Becky Litterer, Becky's Greenhouse, Dougherty Iowa