Sauce/Peach Apple Salsa/ Canning

By latin1

Ingredients

• 6 cups (3 pounds) chopped Roma tomatoes
• 2 1/2 cups diced yellow onions (1 pound)
• 2 cups chopped green bell peppers (1 1/2 large)
• 10 cups ($ 1/2 pounds) chopped, hard unripe peaches
• 2 cups chopped Granny Smith apples (2 large)
• 4 tbsp mixed pickling spice
• 1 tbsp canning salt
• 2 tsp crushed red pepper flakes
• 3 3/4 cups (1 1/4 pound) packed light brown sugar
• 2 1/4 cups cider vinegar (5 per cent) below

Details

Servings 7

Preparation

Step 1

Wash and rinse canning jars, keep hot until ready to use. Prepare lids according to manufacturers directions. Place pickling spice into a cheesecloth bag.

Wash and peel tomatoes. Chop into 1/2 inch pieces. Peel, wash and dice onions into 1/4 inch pieces. Wash, core and seed bell peppers; chop into 1/4 inch pieces. Combine chopped tomatoes, onions and peppers in an 8-10 quart Dutch oven.

Wash, peel and pit peaches; cut into haves and soak 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut inhalves and soak for 10 minutes in ascorbic acid solution. quickly chop apples and peaches into 1/2 inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables. Add the pickling spice bag to the saucepot; stir in salt, red pepper flakesbrown sugar and vinegar. Bring to a boil over high heat stirring to dissolve sugar. Reduce to simmering and simmer 5 minutes. Fill hot solids into clean, hot half pint jars, leaving 1/2 inch head space. remove air bubbles if needed. Wipe rim of jars with dampened paper towel; apply two piece metal canning lids. Process in hot water bath.