CONTEST SALSA: Sweet & Sour Peach and Tomato Salsa

Reply Wed 27 Aug, 2003 09:41 am
Good on chips and crackers, and excellent as an accompaniment to pork roast or fowl and as baking sauce on oven cooked chicken.

Adapted by BumbleBeeBoogie

3 pounds ripe tomatoes (about 7 medium)
2 cups celery, sliced
2 cups sweet or red onions, peeled and chopped
2 green peppers, seeded and chopped (1-1/2 cups )
3 fresh peaches, peeled and sliced
1 cup white granulated sugar
1 cup white vinegar
1-1/2 teaspoons salt
1-1/2 teaspoon mixed pickling spice, tied in cheesecloth bag (or in a tea or spice ball)

To peal the tomatos, pour enough boiling water in a pan to cover the tomatos for one minute. Drain the water and cover the tomatos with cold water; then drain. Peel the tomatos, then chop them reserving all juice, measuring them to obtain 1-1/2 quarts of pulp.

Put the chopped tomatos and juice into a heavy pot (preferably non-stick at least 8-quart size) with all of the other ingredients. Simmer over low heat, uncovered and stirring often, until thickened, about 2 hours. Remove and discard the spice bags.

Spoon the salsa into sterilized pint or 1/2 pint jars, leaving 1/4-inch headspace. Cap the jars with rings, the lids should be loosely screwed on to allow steam to escape.

Process the jars in a boiling water bath for 10 minutes; remove and cool.
When the salsa is cool, screw on the jar lids tightly and store.

Makes 3 to 4 pints.

Note: The recipe may be doubled, but boiling time will need to be increased to thicken the salsa.
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