Hill Country Peach Salsa

Peach season in Texas is magical. The rich soils produce some of the sweetest peaches you will ever eat. In order to enjoy them all year long, we started canning them with this Peach Salsa. It is wonderful on grilled chicken, on pasta, or just spread on a good loaf of bread. Enjoy this blue ribbon-winning entry in the State Fair of Texas!

INGREDIENTS

6 Cups Fresh Texas peaches, peeled and diced
1 Cup Chopped Red Bell Pepper
1/2 Cup Cup Chopped Red Onion
2 Jalapeño Peppers, seeded and finely chopped
2 Garlic Cloves Chopped
1/4 Cup Fresh Chopped Cilantro
1 Cup Apple Cider with 5% Acidity
1 Cup White Sugar
1/2 Cup Water
1/4 Cup Fresh Lime Juice

Directions

Wash six half-pint (8 oz) canning jars and lids, and place the jars into a large pot of boiling water that will cover the jars by at least more than 2”. Put the lids and rings into a separate small pot of hot water.

In a large pot, mix together everything except for the cilantro over a high heat, stirring constantly. Bring to a boil, then reduce heat to simmer for five minutes. Remove from heat, then stir in the chopped cilantro.

Remove jars from the water bath. Keep the water bath boiling so it will be ready when you fill your jars.

Pour the mixture into the jars leaving 1/4” headspace at the top. Carefully wipe and dry the top of the jar removing any of the liquid that may have spilled, and screw on lids and rings to finger tight - you don’t want to over tighten.

Place the jars back into the water bath for 15 minutes, then place on a cooling rack or towel for at least 12 hours. Do not move because this could affect your seal.

If after an hour or so the middle of the lid has not inverted where you can push down on the middle and it can be pushed down your jars did not seal properly so these will need to be refrigerated instead.

Label, store, and enjoy!

Makes Six 8 oz Jars

September 12, 2020