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.
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.