Easy Canning Recipe Peach Mango Salsa Food
It’s not a big secret that I love to can. Pretty much, I’m an old lady in a 30-year Old’s body. I love canning, sewing, and crocheting. I like the idea of reducing food waste, eating fresh foods, some of which I have grown myself or I’ve gotten from my local farmer’s market so I can support my neighbors and small farms and businesses.
I just love it. I think it’s one of those small things that anyone can do to help build a better community. Also, I like to can because I’m one of those “buy anything in bulk” people and I don’t want it to go bad, so what better way to ensure that but to make can it.
Last year, I bought a ton of peaches (before we found out about the kiddo’s allergy) and we didn’t eat them fast enough. I made some peach mango salsa with the nearly bad peaches, and it turned out awesome. This peach salsa is great on tortilla chips, chicken, fish, or by the first full if you like to eat it as my kiddo does. The best part is that it’s easy to make.
- 6 cups peaches, pitted and diced (roughly 4 peaches)
- 2 cups mango, peeled, seeded and diced (roughly 2 small mangoes)
- 1 large red bell pepper, deseeded and diced
- 1 cup sweet yellow onion, diced
- 1/4 cup cilantro, chopped
- Juice from one fresh lemon
- 1/2 tsp salt
- 1 cup of sugar
- 1 1/2 cup white vinegar
Dice all the fruits and veggies. I find that the fruit that is still firm but turning is the best to use because it’s sweeter, and has the best flavor.
Place all ingredients in a large pot. Set to boil over high heat until the sugar dissolves. Reduce heat to simmering and cook an additional 5 minutes.
Fill hot, sterile jars with the salsa leaving 1/2 inch headspace in each jar. Wipe jar rims to ensure there is no salsa spilled on them. This creates a tighter seal. Place lids and screw on metal bands. Make sure the lids are firm and tight but do not overtighten as the glass jar could break.
Place jars in a canner or large pot of water with at least 1-inch water covering the jars. Boil the jars for at least 20 minutes. Remove jars and allow cooling completely at room temperature in a draft-free place overnight.
This salsa is good unopened refrigerated for up to one year. Once the salsa is opened, it should be refrigerated and tossed after a week.