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Sweet & Sour Peach Salsa
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3 lb ripe tomatoes (about 7 medium)
2 cup celery, sliced
2 cup onions, chopped
2 green peppers, seeded and chopped
3 fresh peaches, sliced
1 cup sugar
1 cup white vinegar
1-1/2 tsp salt
1-1/2 tsp mixed pickling spice, tied in cloth bag (or tea or spice ball)
Pour boiling water over tomatoes; leave for 1 minute. Drain and cover with cold water.
Peel, chop and measure to get 1-1/2 quarts pulp. Put into heavy pan (at least 8-quart size) with all other ingredients. Boil slowly, stirring often, until thickened, about 2 hours. Remove spices and discard. Pour into sterilized pint or 1/2pint jars, leaving 1/4-inch headspace.* Process in boiling water bath for 10 minutes; cool and store.
(*Put on lids and rings and tighten.) Makes 3 to 4 pints.
Recipe may be doubled, but boiling time will need to be increased to thicken relish.
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