Peach Corn Salsa

Peach season might be over where you are, but you still have plenty of time to make some delicious peachy recipes with the peaches you froze earlier in the season. This last episode in our peachy series of What’s in the Mason Jar gives us a sweet change to the usual. Peach corn salsa combines a few of summer’s special garden treats to make a sweet and spicy choice for chips or fish tacos, so great any time of the year.

The Peach Corn Salsa Recipe

Above all, for your and your family’s safety, use a modern canning recipe for whatever you are canning. As research has developed, so have the thoughts on how to safely can food. Also, a water bath canner is great for canning high acid foods, such as fruit, tomatoes and vinegar pickles. But vegetables and meat should be canned safely in a pressure canner.

Today’s recipe is another slightly modified version of one found in The All-New Ball Book of Canning and Preserving or on their site Fresh Preserving. I used apple cider vinegar instead of the malt vinegar and used jalapeno pepper, chili powder and cinnamon instead of chipotles in adobo sauce called for in their recipe.

Ingredients and Equipment

• 3 1/2 cups finely chopped peaches  I used 6 peaches, which gave me just over 3 1/2 cups.
• 3 1/2 cups fresh corn  I cut corn from 6 ears, which gave me just under 3 1/2 cups.
• 1 cup chopped red sweet bell pepper
• 1/4 cup apple cider vinegar
• 1/4 cup freshly squeezed lime juice
• 2 Tbsp maple syrup
• 1 finely diced jalapeno pepper, approximately 1 Tbsp
• 1/2 Tbsp chili powder
• 1/2 tsp cinnamon
• 2 tsp sea salt
• 1 tsp fresh thyme
• 2 garlic cloves, crushed
• Water bath canner
• Jar lifter/tongs
• Lid lifter
• Canning funnel
• Ladle
• Clean half-pint jars and lids

Preparing the jars and canner

1. First of all, wash your jars and lids.
2. Fill the canner to 1-2″ over the half-pint jars and start getting it hot.
3. Get jars and lids hot. I use the canner but keep it from boiling until the jars are full.

Making the peach corn salsa

1. Combine all ingredients in a large enamel coated pot.
2. Bring to a simmer, reduce slightly, cooking for 5 minutes, then remove from heat.
3. Ladle into hot half-pint jars, leaving a 1/2″ headspace.
4. Wipe rims, add lids and canning rings finger tight.
5. Process in a water bath canner for 15 minutes.
6. Finally, wait to hear that endearing ping of a sealed jar. Due to safety, store jars with rings off in a single layer.

We think this peach corn salsa is pretty delicious, maybe better than the usual tomato! Are you a traditionalist or do you think you’ll give this sweet change a try?

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Add links for book, canner & giveaway, ladle, jars, and enamel cast iron dutch oven

Shop the Supplies

• The All-New Ball Book of Canning and Preserving (book)
• Water Bath Canner (if you want a chance to win one click here)
• Ladle
• Jars
• Enamel Cast Iron Dutch Oven

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