6 c. (2¼ pounds) chopped Roma tomatoes
(about 3 pounds of tomatoes as purchased*)
2½ c. diced yellow onions (about 1 pound or 2 large onions as purchased*)
2 c. chopped green bell peppers (about 1½ large peppers as purchased*)
10 c. (3½ pounds) chopped hard, unripe peaches
(about 9 medium peaches or 4½ pounds of peaches as purchased*)
2 c. chopped Granny Smith apples (about 2 large apples as purchased*)
4 Tbsp. mixed pickling spice
1 Tbsp. canning salt
2 tsp. crushed red pepper flakes
3¾ c. (1¼ pound) packed light brown sugar
2¼ c. cider vinegar (5 percent)
*As purchased weight is the amount of what you buy or pick. The fruit or vegetable has not been
trimmed or cooked.
1. Wash and rinse pint canning jars; keep hot until ready to use.
2. Prepare lids according to manufacturer’s directions.
3. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100 percent cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
4. Wash and peel tomatoes (place washed tomatoes in boiling water for one minute, then immediately place in cold water and slip off skins). Chop into ½-inch pieces.
5. Peel, wash and dice onions into ¼-inch pieces.
6. Wash, core and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10-quart Dutch oven or saucepot.
7. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1,500 milligrams of ascorbic acid in ½ gallon of water).
8. Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution.
9. Quickly chop peaches and apples into ½-inch cubes to prevent browning.
10. Add chopped peaches and apples to the saucepot with the vegetables. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to a boil, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
11. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼ inches of head space (about ¾ pound of solids in each jar). Cover with cooking liquid, leaving ½ inch of head space.
12. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
13. Process in a boiling-water canner for 20 minutes (or 25 minutes in altitudes above 6,000 feet). Let cool, undisturbed, 12 to 24 hours and check for seals. Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.
Recipe source: Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.
