I saw a jar of pineapple peach salsa at Target the other day and thought I'd play around with Annie's Salsa to come up with something similar.
Note: I did NOT change the total ingredient amounts to acids for this recipe...I only changed the ingredient mixture. It's still the original ingredient/acid amounts from Annie's original recipe.
Annie's Pineapple Peach Salsa
For BWB
Makes 6 pints
4 cups tomatoes, peeled, chopped, and drained
2 cups drained, crushed pineapple
2 cups fresh or frozen peaches, chopped (and peeled if fresh)
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 jalapenos, chopped
6 cloves garlic, minced
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar or honey
1/2 cup vinegar
1/2 cup lime juice
16 oz. tomato sauce
16 oz. tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, and process at in a BWB for 15-20 min.
Note: If you want to pressure can this recipe, reduce the total amount of vinegar/lime juice to 1/3 cup and process at 10 lbs pressure for 30 minutes for pints.
jwangelin
ksrogers
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