Description
This Sweet Peach and Pear Salsa recipe from the Ball Blue Book combines fresh Roma tomatoes, sweet peaches, juicy pears, and a touch of local honey to create a mild yet flavorful salsa perfect for water bath canning. The salsa is thick and chunky, enhanced by fresh herbs and citrus, making an excellent shelf-stable condiment to brighten meals year-round.
Ingredients
Fresh Produce
- 4 cups Roma Tomatoes, peeled and chopped
- 2 cups Peaches, pitted and chopped (submerged in 1/4 cup lemon juice to keep bright)
- 2 cups Pears, cored and chopped (submerged in 1/4 cup lemon juice to keep vibrant)
- 1 large Red Bell Pepper, seeded and chopped
- 1 medium Red Onion, finely chopped
- 3 Jalapeño Peppers, seeded, deveined, and chopped small
- 1 whole Lemon, juice and zest
- 1 tablespoon fresh Mint, chopped fine
- 1/2 cup fresh Cilantro, chopped
Other Ingredients
- 1/2 cup Honey
- 1/4 cup Balsamic Vinegar
Instructions
- Prep Your Produce (The Skin-Slip Secret): Prepare your canning setup by filling the canner, heating the water, and sanitizing jars and lids. To peel tomatoes, peaches, and pears easily, immerse them in boiling water for 30 seconds until skins crack. Immediately transfer to an ice bath to loosen skins for easy removal. Chop peaches and pears (previously submerged in lemon juice), then finely chop tomatoes after draining them in a colander for 30 minutes to remove excess liquid and keep salsa chunky.
- Simmer & Blend the Flavors: In a large stainless steel pot, combine the drained tomatoes, peaches, pears, chopped red bell pepper, red onion, and jalapeños. Bring to a full boil over medium-high heat while stirring constantly. Add cilantro, honey, lemon zest and juice, balsamic vinegar, and chopped mint. Reduce heat and simmer gently for 5 minutes, stirring until slightly thickened.
- Hot Pack and Water Bath Process: Using a canning funnel, ladle the hot salsa into sanitized pint jars, leaving 1/2 inch headspace. Remove trapped air bubbles by sliding a non-metallic spatula around the inside of each jar. Wipe rims clean with a damp towel, center hot lids, and screw on bands finger-tight. Place jars in canner with water covering by 1-2 inches. Bring to a rolling boil, cover, and process pints for 20 minutes at sea level; increase time by altitude as necessary.
- Cool, Check, and Store: After processing, turn off heat and remove canner lid. Let jars rest in canner 5 minutes. Using jar lifter, transfer jars to a towel or wooden surface to cool 12-24 hours. Confirm lids have sealed with a concave, non-flexing lid sound. Remove bands for storage, label jars, and store in a cool, dark place.
Notes
- Adjust processing time based on altitude: 0-1000 ft = 20 mins, 1001-3000 ft = 25 mins, 3001-6000 ft = 30 mins, 6001-8000 ft = 35 mins.
- Pre-soaking peaches and pears in lemon juice prevents browning and preserves fresh color.
- Draining tomatoes before cooking avoids watery salsa and maintains chunky texture.
- Finger-tightening lids is essential to ensure proper sealing during water bath canning.
- Use a non-metallic spatula to remove air bubbles to avoid glass scratching or jar damage.