Tuesday, August 28, 2012

Homemade peach, corn, and pineapple salsa - canned

One of the hardest parts of making homemade salsa is understanding that tomatoes are on the border of PH between fruits and veggies which makes it very important to follow recipes to the letter. From reading other people's blogs, this is why it's important to add lemon or lime juice to your salsa and make sure that you aren't throwing in so many different things that you change PH levels. For this reason I strongly recommend following tried and true salsa recipes (or using a mix) when making your own homemade canned salsa. That said, I like to experiment and have created my own recipes for salsa, one of which I'm posting here. This one I threw in a bit too much canned corn. So my word of advice is, go light on the corn, maybe 1/2 a can or less!
Peach & Pineapple Salsa (with corn) 1 tsp. black pepper or to taste, 1 tsp. red pepper 5-10 tomatoes 1/2 cup peaches at least 2 tblsps. lemon juice (this is for 5 tomatoes) 4 small onions 1/2 tsp. minced garlic 1/2 tsp. chili powder 1 tsp. salt 1/2 to 3/4 can pineapple (small pieces) 1/2 can corn (max) Cook until boiling. Place in jars and process for 25 minutes in water bath.


  1. The picture is of an opened jar of salsa after I've already started eating it.. :)

  2. Also, my peach slices were pre-frozen before being added to this recipe and brought to a boil.. Makes them easier to work with!