This years canning season is headin to a close. While I always enjoy it I am also always a little relieved to see it come to an end. Now I am ready to pull out the ol' steamer and attack the kitchen. Here is what I put up this year.
- Blueberry Syrup
- Peaches
- Pears
- Spaghetti Sauce
- Sweet and Sour Sauce
- Tomatoes
- Peach Salsa
- Peach BBQ Sauce
- Tomato Jelly
- Autumn Cranberry Pear Jam
Peach Salsa
makes 4-5 pints
1/2 c. white vinegar
6 cups peeled, pitted and chopped peaches
1 1/4 c. chopped red onion (about 1 Large)
4 jalapeno peppers, seeded and finely chopped
1 red bell peppers, seeded and chopped
1 bunch chopped cilantro
2 T liquid honey
1 clove garlic, finely chopped
1 1/2 t ground cumin
Combine all ingredients in a large saucepan. Bring to boil over med hi heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, for 5 minutes.
Remove from heat. Ladle into hot jars, leaving 1/2 inch headspace.
Wipe rim, adjust lid and ring. Process in a boiling water canner for 15 minutes. At my altitude (4500 ft) process for 25 minutes.
