Walla Walla Onions are grown in Washington state and have a very short season. They are not keeping onions. Any sweet white onion can be used if the Walla Walla are not available in your region.
8 Large peaches (peel and pitted), cut in chunks (reserve the peels and mushed fruit)
1 cup chopped sweet Walla Walla Onion (or sweet white onion)
1 Large Tomato (cut in small pieces) (Optional)
1/2 cup green Bell Pepper
2 Tsp. Parsley, Cilantro, or Savory
1/2 tsp. Fresh Serrano Pepper (optional)
1/2 tsp. Fresh Chile Pepper (optional)
1/2 cup Pure Apple Cider Vinegar
1/2 tsp. Cumin
1 Tsp. Lime Juice
1/2 tsp pickling salt (to taste)
Wash, peel, pit, cut, slice and dice all the fruit and vegetables. Heat water to boiling on the stove. Dip the peaches and tomatoes into the boiling water for 30 seconds. Remove to cool, slip the peels off. Mix up the Vinegar, Lime juice and salt in a 2 quart or larger kettle. Pour in all remaining ingredients. Stir well. Heat and cook down to a nice thick Salsa consistency. Ladle into hot, sterilized pint jars to 1/2 inch of the rim. With a knife, remove all air bubbles. Wipe the glass rim. Place hot lids on the jars and tighten the rings. Place in hot water bath, 15 minutes. Remove to a dry, clean towel on the counter to cool and seal.
Always refer to the National Food Preservation center for current recommendations for canning. Even if you have been canning for years, without problems, the recommendations change periodically as our fruit and vegetables also change in acidity levels with new hybrids being developed.
Refer to the link for instructions how to peel peaches
NOTE: If you don't give the peels to your chickens, save the peach peels and cook down for Peach syrup. :)
Use those peach peels and mushed fruit for my Peach simple syrup:
(For other ideas on home preserving, click on the link below for the Ball Preserving book.)
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