Ingredients
- 2 cups peeled, chopped peaches (about 4 medium peaches)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped sweet green pepper
- 1 tablespoon finely chopped jalapeño pepper
- 2 tablespoons liquid honey
- 1/4 teaspoon pickling salt
- Grated zest and juice of 1 lime
- 2 tablespoons finely chopped fresh mint
Directions
- Combine peaches, onion, peppers, honey, pickling salt, and lime zest and juice in a medium-sized stainless steel or enamel saucepan. Bring to a boil over high heat. Reduce heat, and boil gently, uncovered, for 5 minutes, stirring occasionally.
- Stir in mint, and cook for 1 additional minute. Remove saucepan from heat.
- Carefully ladle salsa into hot, sterilized pint jars, leaving 1/2 inch headspace. Process for 20 minutes.
For more recipes, see Small-Batch Condiments.
Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).
The Complete Book of Small-Batch Preserving
The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone else will enjoy tasting them.
Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand-new chapter features freezer preserving as an alternative to the traditional methods.
