Peachy Peachy Peachy – Canned, Salsa and BBQ!

We love peaches, love them in cottage cheese, ice cream, yogurt, on pancakes… love them sweet, love them spicy, love them any way you can bring them.

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Need I say more? Really?

While I do think that I have the best salsa recipe ever, I also recognize that sometimes a sweet salsa can have a place. This salsa can be delicious over chicken, fish, with chips, fruit chunks or eaten with bites of crackers, carrots or whatever else happens to be available in the absence of tortilla chips (or so I have heard).

Then again, if your going to put salsa on chicken… why not just make peach barbecue sauce?

Or heck, just plain peaches.

Anyway you go, its just peachy. Ok. Now I am corny. Orange you glad I am stopping? Seriously (I’m even rolling my own eyes now).

In our home, we can a lot of peaches. If you have ever done this, you know when you are done stuffing all the peaches into jars there are always bits left over that didn’t fit, got mushy, didn’t peel right or whatever the case may be. We keep these set aside in a bowl and they become one of these three recipes. I didn’t take pictures of all of them because we had 60 pounds of peaches and I was going to go for it while I had helpers!

Basic idea of canned peaches is to dip your peaches in boiling hot water. I leave mine in about 30 seconds then lift out and put into cold water. The skins will slip right off. Most people cut them in half and layer them in beautiful wide mouth jars but I am a rebel. Well, not really but I prefer to cut mine in quarters because it provides kids more pieces, its easier to stuff a jar and its a whole lot quicker to fill jars this way.  I drop mine into a large bowl with a gallon of water and a splash of lemon juice. Other people like absorbic acid. Whatever you choose is fine!

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I’d rather have a full jar then a pretty jar.  Bad in the world of canning I know but honestly, they go on the shelf in the basement and nobody sees them. I am more about moving quick and when the kids are helping … well this is something they can do. I’m not picky. I won’t win a blue ribbon but my kids think I am awesome so that counts!

You can preserve your peaches in water, though the texture and flavor may be reduced. You can use apple juice or white grape juice. I typically just do a light syrup of 5 1/2 cups water to 2 cups sugar. Simmer this up, pour over your peaches, leave 1/2 inch headspace. Process in BWB for 25 minutes (pints) or 30 minutes (quarts)

Not Pretty – Don’t Tell!

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Peach Sauce

The idea is simple. Chop up all your leftover pieces of peaches that are mushy, soft, bruised, ugly, didn’t peel… whatever. Pop them into your jars and add 1/2 tsp cinnamon to pints or 1 tsp cinnamon to quarts. Fill these up with whatever syrup you are using. I typically use a light syrup of 5 cups water and 2 cups sugar or 1 cup sugar and 1 cup honey. Brown sugar, rapadura or other sugars work well here. Cop with 1/2 inch head space and process in BWB for 25 minutes (pints) or 30 minutes (quarts). This is delicious heated up and poured over waffles!

Peach Salsa

This recipe is from Ball Complete Book of Home Preserving. The only change I made was to add 1/3 cup of lime juice.

Cilantro without lime juice is just wrong. Seriously wrong.

I typically chop all my peppers, onions and herbs before I start. I swear I had a picture of this but I am completely unable to find it now. When that is done, set aside in large bowl. Add all ingredients except the peaches.  Cut and measure your peaches right into the bowl, mixing as you go to let the vinegar continue preserving the color of the peaches.

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Combine all ingredients, bring to a boil over medium heat, stir constantly. Boil gently for about 5 minutes.  The color goes away quickly, but magic does start to happen! This is a terrible pic, but its a pic nonetheless. You get the idea!

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Ladle into jars with 1/2 inch head space, cap and process in BWB for 15 minutes.

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Peach Salsa (Ball Book of Complete Home Preserving)

1/2 cup vinegar

6 cups chopped, skinned peaches

1 1/2 cup red onion

4 Jalapenos, finely chopped

1 red bell pepper, chopped

1/2 cup loosely packed cilantro

2 tbsp. honey

1 clove garlic, chopped fine

1 1/2 tsp cumin

1/2 tsp cayenne

Combine vinegar, peaches, and remaining ingredients. Bring to boil over medium heat. Reduce heat and boil gently, stirring frequently until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars leaving 1/2 inch head space. Process in BWB for 15 minutes. This makes eight 8 ounce jars.

*Note – I add 1/3 cup lime juice to this. It does not change consistency and the acidity level is high so this doesn’t harm the overall acidity level.

Finally Zesty Peach Barbecue Sauce!

This is AMAZING! I have used this over pork loin, chicken breasts both baked in the oven and grilled. It is very similar to the salsa, so I will just provide the recipe.

salsa

6 cups chopped pitted peeled peaches

1 cup finely chopped seeded red bell pepper

1 cup finely chopped onion

3 tbsp. finely chopped garlic

1 1/4 cups honey

3/4 cups cider vinegar

1 tbsp. cinder vinegar

1 tbsp. Worcestershire sauce

2 tsp hot pepper flakes

2 tsp dry mustard

2 tsp salt

Combine all ingredients  in large saucepan. Reduce heat and boil gently until consistency of barbecue sauce (this will remain chunkier and not smooth as it is not pureed) about 25 minutes. Ladle hot sauce into hot jars. Cap and leave 1/2 inch headspace. Process in BWB for 15 minutes.

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Salsa Oh Salsa

 

 

 

I am sharing the worlds greatest salsa recipe with you today. Seriously, it is so perfect I will never share another salsa recipe again. Except the peach salsa. And the Mango. And the chipotle… but well… for a regular salsa, this is the best! I can’t take credit for it. If you have been in the canning world for long you likely know about Gardenweb’s harvest page. They have amazing recipes and support there. An amazing epic hero of mine Annie created this recipe and fought to get this recipe tested and approved through her local extension. I heart Annie. I know of zero other facts about her other then she made my world wonderful. I have been making this salsa several years and have not found anything that is remotely near as wonderful.

First important fact. There are very little changes that can be made to this and still have a tested approved recipe. I will list the options at the bottom.

Second important fact. Buy extra jars. Prepare for people to think you are a culinary genius and ask for more.

Third important fact. I don’t know. I was going for something and lost it. It’s 5 am and the baby has me up. Forgive me.

 

First, gather your tomatoes, cilantro, peppers and other ingredients. This takes quite a bit of chopping. I have made it in the food processor before, but I prefer the small diced chunks more then the tiny particles from the food processor. To easily peel your tomatoes, drop into a pot of boiling water for 1 minute, the skins will start to split. Drop your tomatoes into cold water (we fill the kitchen sink with cold water and works great) The skins will peel off. This recipe calls for 8 cups of chopped tomato. You can use any tomato you like, I do a mixture of slicing tomatoes and paste tomatoes because I like the consistency.

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Next, combine all the ingredients into a large pot. In this particular instance I tripled the batch and placed in a large stockpot. Bring to a boil for ten minutes.

Deliciousness in a pot. Yes.

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When this has boiled for ten minutes, you place into pints or half pints, with 1/2 inch head space. wipe rims, cap and process in a BWB for 15 minutes. There is no safe time set for quarts so stick with your pints.

When they have cooled. You will have beauty like no other.

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Amazing Annie’s Salsa

8 cups chopped peeled tomatoes

2 1/2 cup chopped onion

1 1/2 cup chopped green/yellow/red pepper

3-5 jalapenos

6 cloves garlic

2 tsp cumin

2 tsp pepper

1/8 cup salt

1/4 cup cilantro

1/3 cup sugar

1 cup total bottled lime juice, bottled lemon juice or apple cider vinegar

16 ounce tomato paste

16 ounce tomato sauce

*** SOME changes can safely take place ***

You can use any kind of pepper you wish, so long as it does not exceed the 1 1/2 cups

You can reduce onion, pepper or garlic but you can not increase it

You can omit cilantro, but you can not increase it

You can omit tomato sauce

My Tips

I personally have made this a ton of ways. I find that I like a mixture of 2 parts bottled lime juice and 1 part apple cider vinegar. White vinegar does not taste well in this!

Cilantro tends to lose its flavor. I have a mad passionate love affair with cilantro and I tend to drink it straight from the pan when I am cooking it so I put it in anyway, but for a real kick, add it again when you open it.

I use whatever peppers are on sale. In this batch I happened to run into a lot of red and yellow peppers, so you won’t see how vibrant it can look with green. I have given these  away at Christmas and they are gorgeous with all green peppers!