Salsa Recipe for Canning

Here's a simple salsa recipe for canning. It's always good to have some salsa stored just in case.

Of course, you will need to spend some extra time in the kitchen preparing it, but then we will have your favorite salsa always available.

As the proper acidity of canned salsa is the key to its preservation, it is better to use this already tested salsa recipe for canning than to experiment on your own.

* 6-cups of the prepared peaches
* 1-cups of chopped red onion
* 4-jalapeno peppers
* 1-red pepper, chopped
* 1/4-cup of loosely packed finely chopped fresh cilantro or coriander
* 1-cup of white vinegar
* 2-ozs of honey
* 1 clove of garlic, finely chopped
* 1-teaspoon of ground cumin
* 1/4-teaspoon of cayenne pepper

Prepare Peaches

Blanch, peel, pit and chop peaches into small pieces. Remember that the over ripe ones will notonly spoil the taste, but will also make the salsa too thin.

When the fruits are ready, combine them with the rest of the ingredients in a large saucepan and then bring to boil.

Don't forget to stir it from time to time, for this salsa can scorch during cooking.

This salsa recipe calls for 5-minute boiling, but if you find the salsa is still too watery, you may boil it gently a little bit longer. While boiling the salsa, heat the jars in hot water.

When the salsa is ready, put it into the hot jars, leaving about inch headspace. Before placing the lids make sure that there are no air bubbles remaining. Keep the jars in boiling water for 15-25 minutes afterwards.

The canned salsa should be stored in a cool and dark place. This salsa recipe is only one way of making canned salsa, there are many other salsas that may be canned.

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