Home Canning: Zesty Fruit Salsa

My first experience with home canning started at the age of 12 when I would help my grandmother in the kitchen. Throughout my teenage years I was always designated the “helper” until I finally got married and my father-in-law taught me how to can foods all on my own.

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Over the decades I’ve learned how to can red beets, green beans, peas, corn, peaches, pears, apricots, tomato sauce, stewed tomatoes, fruit jams, fruit butters, salsa, pickles, relishes, etc. I’m by no means an expert in the field but I do consider myself to be an experienced home canner. You can find over 50+ Home Canning Recipes right here on the TwoClassyChics blog.

My family loves salsa and this year I decided to whip up a few batches of our favorite salsas and can them for later use. You’ll need a water bath canner and basic canning supplies to make it. The recipe will yield approximately twelve 8 oz. jars or six pint size jars.

Zesty Fruit Salsa Recipe

4 cups Chopped, Cored, Peeled Tomatoes
2 cups Chopped, Pitted, Peeled Peaches
2 cups Chopped, Cored, Peeled Pears
1 Finely Chopped Red Bell Pepper
1 cup Chopped Onion
2 Seeded, Finely Chopped Jalapeno Peppers
1/2 cup Chopped Cilantro
1/2 cup honey
1 Lemon (Juice from the lemon and a little zest)
1/4 cup Balsamic Vinegar

Treat the peaches and pears with Fruit Fresh to prevent browning, drain liquid. Wear gloves when handling the Jalapeno Peppers.

In a large pot combine the chopped tomatoes, peaches, pears, red bell pepper, onion, and jalapeno peppers. Bring to a boil, stirring constantly. Add in the cilantro, honey, lemon zest, lemon juice, and balsamic vinegar. Reduce heat and boil gently until it starts to thicken. Takes about 5-7 minutes and you’ll want to stir frequently to prevent sticking.

Ladle the hot salsa into jars leaving a 1/2″ headspace. Remove air bubbles, wipe the rim and then add the seal and rings. (fingertip tight). Place jars in the water bath canner and continue filling the jars.

Put the rack down into the boiling water, making sure that you have at least 1″ of water covering the tops of all of the jars. Cover canner and bring back to a boil. Process 8 oz. jars for 15 minutes or pint size jars for 20 minutes. Remove the canner lid. Wait 5 minutes, then remove the jars. Cool. Once cool double check to make sure all of your jars sealed. Cool in a dry, dark place for up to 1 year.

Note: Once you pop open a jar of salsa you’ll need to store it in the refrigerator. You can use it as a dip with your favorite tortilla chips, crackers, potato chips, etc. You can also use it as a marinade with your favorite meat, poultry, and fish.

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