Summer Salsa from Ball Complete Book of Home Preserving

List of Ingredients

4 cups chopped cored peeled tomatoes

2 cups chopped pitted peeled peaches

2 cups chopped cored peeled pears

1 red bell pepper, seeded and finely chopped

1 cup chopped red onion

3-4 jalapeno peppers, seeded and finely chopped. (I used 2 Anaheim and 2 Jalapeños)

1/2 cup loosely packed finely chopped cilantro

1/2 cup liquid honey

1/4 cup bottled lemon juice

1/4 cup balsamic vinegar

Preparation

Directions:

Prepare canner, jars and lids.

In a large non-reactive pan combine tomatoes, peaches, pears, red pepper, onion and jalapeno peppers. Bring to a boil over medium-high heat, stirring constantly. Add honey, lemon zest and juice, vinegar. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving 1/2″ headsapce. Remove air bubbles and adjust headspace, if necessary, by adding salsa. Wipe rim. Place lid on jar. Screw band down.

Place in canner, ensuring jars are completely covered with water. Bring to a boil and process 8 oz. jars 15 minutes and pints 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Number of Servings: Yield: 12 8 oz. jars or 5-6 pints. (Don’t can in quarts.)