CONTEST SALSA: Sweet & Sour Peach and Tomato Salsa

Good on chips and crackers, and excellent as an accompaniment to pork roast or fowl and as baking sauce on oven cooked chicken.

SWEET AND SOUR PEACH AND TOMATO SALSA
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.