The time has come.  The table is covered with fruit and vegetables waiting to be transformed into perfect little jars.  Summer peaches, tomatoes, cucumbers and ground cherries.  I purchased a bushel (is it a bushel?!) of peaches.  A lot of peaches!

    This salsa, let me tell you about this salsa.  I fell hard in love.  The jars from last year were only opened upon special occasion and with great hesitation.  Now it is time to restock.  When I purchased my bushel of peaches they were not quite ready.  Processing them is so much easier when they are perfectly ripe.  The skins just peel right off, without having to blanch them.  But, you have to know exactly when to strike.  It just so happened they were ready on a day when I almost started attempting a cucumber pickle.  Finally now with seven pints of peach salsa behind me, I can feel comfortable knowing I can summon a jar in the middle of winter for a peachy fix.      
    The day I made up the peach salsa I really wasn't feeling the camera.  Normally I like to get several photos of " the process" but this time you'll have to just trust me.  This salsa is more of a, little-bit-of-this, little-bit-of-that, kind of recipe.  I tried to put the amounts of everything below, but most of what you will read is totally adaptable.  Don't like cilantro? You're crazy if you don't, but you could leave it out.  Substitute the types of peppers or onions.  Whatever you do, just don't change the peaches. 
    That, yes THAT, down there.  My very first egg!  It may not be that exciting to many, ok most people, but I can tell you there is nothing like the feeling I got when I saw it sitting perfectly in the nesting box that day.  I'm guessing it belongs to Sunny, and she has given me an egg every day since.  Something else that is pretty special, is that this egg turned out to have a double yolk.  You'd probably never come across one, especially if you buy your eggs from the store.  But for chicken keepers it's a fun little every-so-often surprise.  I just didn't expect to see one that soon, and certainly not on the her very first try.  Way to go Sunny, one more reason why you are our favorite.  Shhhhh...don't tell the other girls.  
My rhubarb is doing great.  Now that the weather has cooled down a bit new stalks are sprouting forth.  Two more years, only two more years. 
    I love saving seeds for next year.  I feel so much closer to the process of growing the food we eat.  Feels like I actually know what I'm doing, but I do, and with each year I learn more.

Peach Salsa

makes 6-7 pints

About 12-15 large yellow peaches, pitted, skinned and roughly chopped
2 large onions (or 4 medium), minced
2 bunches of fresh cilantro, chopped
1 head of garlic, minced
4 red bell peppers, minced
6 jalapenos, minced
Juice from 5 limes

3/4 cup organic cane sugar
Salt and Pepper to taste
1 1/2 teaspoons cumin
pinch or two of ground cayenne pepper
1 cup white vinegar


Prepare your water bath canner and jars. 


Place all the ingredients into a very large pot over medium heat.  Bring to a boil, then reduce the heat and simmer for 1-2 hours, stirring often to prevent burning.  The salsa is ready when it has reduced in size by one third and no longer looks watery.  Taste some of the salsa occasionally to see if it needs more salt, pepper, spices or sugar.  Ladle the hot salsa into prepared jars, leaving 1/2 inch headspace.  Process in a boiling water bath for 15 minutes.  Let jars cool completely and store for up to a year without rings.

*This salsa improves with age.  Try hard to wait until you are well past the end of summer to open and enjoy that first jar.
 


Comments

08/15/2014 1:18am

I love peach salsa! It's one of my favourite things ever. I've never canned it, though, only ever enjoyed it fresh. I left my canning equipment behind in Canada when we moved to Sweden, but lately I've been itching to get it back. One day, a bigger kitchen and I'll get back into canning, but for now, I'll keep my salsa fresh! And by the way, I'm so envious of your chickens! I just got back from 3 weeks in BC where we got our eggs from the lady down the road. The best!

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08/15/2014 11:15am

This salsa is actually really good fresh too! I normally save a little bowl full for a snack while I make it. And definitely get that canning equipment back!

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08/15/2014 8:15am

I love peach salsa! And I'm thinking I need to try yours asap. It's on my list to do.

And yay for eggs! That's so awesome!!!!

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08/15/2014 11:16am

Hey Chris if you love peach salsa, and I know you love sriracha. Check out this recipe for peach sriracha butter by Cakewalk. It is delicious and makes a small amount.

http://rcakewalk.blogspot.com/2014/08/peach-sriracha-butter.html

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Sofia
08/15/2014 8:57am

Yes! I'll be making this for sure. I also think that cilantro haters are crazy...but I heard it's something genetic that makes it taste like soap to some people. I'm not sure I buy that, as I started off (as a child) thinking that it tasted like soap, but then totally turned around and will now eat cilantro in anything.

Your garden and chicken adventures sound amazing! I'm so jealous. We moved a few weeks ago and will finally have a little patch of dirt to grow on. I'm planning my fall crops already and am really excited to go all out next summer. Definitely inspired by your pictures and stories :) Thanks, Sandra!

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08/15/2014 11:49am

Oh Sofia, so glad you will have your own space to garden. I know all too well the frustration of not being able to garden.

My husband also thinks that cilantro tastes like soap, and I always roll my eyes when he says it...hahaha!

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08/15/2014 11:18am

Only to be opened on special occasions and with great hesitation - haha, no kidding! :). Love how you celebrate the harvest each season learning so much as you go along. And you're right, you do sound like you know what you're talking about! This peach salsa sounds positively crave-worthy (beautiful too) -- you know, so interesting reading about the cilantro... one of my brothers has a serious gag reflex to cilantro and there's no disguising it (I've tried ;-) - I find it all fascinating (though unfortunate at times). Love that your girls are producing!! xx.

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08/15/2014 12:00pm

Yes the cilantro...I always feel the need to say that you can leave it out because my husband HATES the stuff. I was making the salsa and he came over and said, "What-cha making, I smell that devil weed"

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08/27/2014 12:51pm

our progress in opening

So what's the best way to use peach salsa? And congrats on the egg -- way to go, Sunny!

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08/17/2014 1:35pm

Grab a chip and dip your hand right in the jar ;)

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08/17/2014 8:33am

Beautiful Sandra! I am the same way about opening canned items with great hesitation. I make sure that every last bit is scooped out and I feel the need to explain to whoever is eating my creation, the ENTIRE canning process... and where I got the ingredients from... and how they need to use it. OMG. Their eyes must glaze over just listening to my rant. If you are the same, I'd gladly listen to you!!!
I've never made a peach salsa before, but this recipe is going to be the only thing I think about for the rest of the day. No need for 'process' shots when it looks this good! And congrats on your first egg! So cute :) xx

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08/17/2014 1:39pm

Oh YES...my family rolls their eyes at my food ranting. That's why food blogging has been so much fun for me. Meeting other people just as obsessive about food as me :) xxx

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nancy
09/12/2014 5:19pm

how do we print the recipe without all the pictures and stories and stuff?

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10/08/2014 3:29pm

I love to have peach salsa in my kitchen. You are great in your recipe and have the best blog with great ideas. I have never seen such an amazing blog that has a lot of great recipes for the women to try this at their home. I will definitely try this peach salsa.

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