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Peach Corn Salsa

Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Water bath canner
  • Jar lifter/tongs
  • Lid lifter
  • Canning funnel
  • Ladle
  • Clean half-pint jars and lids

Method
 

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.