Peach and Corn Salsa

It's time for peaches! This fruit keeps me happy for weeks and weeks during the summer. And corn on the cob helps, too. Even though this is a canning recipe you can easily half it and store in the fridge if you have left overs. You'd get about 3 cups of salsa.

print

Peach and Corn Salsa

From: The All New Ball Book of Canning and Preserving 
Yield: about 6 half-pint jars (or 6 cups)

1/4 c malt vinegar (5% acidity)
1/4 c lime juice (about 4 small limes)
3 T chopped canned chipotle pepper in adobo sauce (optional) I used about one or a little more
2 T maple syrup
2 teas salt
1 teas fresh thyme or dried
3 1/2 c finely chopped peaches (about 1 1/2 pounds)
3 1/3 c fresh or frozen corn kernels (2 fairly large ears; more if small)
2 garlic cloves, minced
1 c finely chopped red bell pepper

Heat clean canning jars in the canner as you prepare the ingredients.

Place all ingredients into a 5 or 6-quart stainless steel or enameled Dutch oven. Place on high heat and bring to a boil. Lower the heat to medium-low and continue to cook about 5 minutes until heated through. Stir often.

While the salsa is cooking, clean lids and place them in a bowl of boiling water and allow to sit until you need them.

Use a ladle or measuring cup to place the salsa into each hot jar leaving 1/2-inch headspace. Use a chopstick or thin rubber spatula to remove bubbles. Wipe the jar rims with a clean paper towel to ensure no food adheres to the edge.  Place the lids on top. Top with clean bands on each jar and tighten with your finger tips. Place the jars into the simmering water in the canning pot. Measure to ensure you have at least one inch of water above the tops of the jars.

Cover the pot and return to a boil. Boil for 15 minutes but adjust for altitude by adding required boiling time according to this chart:

1,001-3,000 ft--5 additional minutes

3,001-6,000 ft--10 additional minutes

6,001-8,000 ft--15 additional minutes

8,001-10,000 ft--20 additional minutes

When the jars have boiled for the required time turn the heat off and allow them to sit in the water for 5-10 minutes to reduce the risk of siphoning (hot liquid escaping the jar in rapid temperature change). Using jar tongs, pull each jar from the water being careful not to tip the jars (also a siphoning risk) and place on a towel in a spot where it can remain for 24 hours as it completes its seal and cools down. If you must move them, place them on a towel on a baking sheet and as soon as all the jars are on the sheet carry them together to an area where they won't be disturbed for a day.

Note if you aren't canning this:

Cook the salsa longer 15 minutes or so. Test it and if it is too crunchy, cook it for another 5 minutes.