Peach Salsa
6 to 8 large unripe peaches
2 large red bell peppers
1 small yellow onion
1/2 teaspoon crushed red pepper flakes
2 cloves garlic
1 small piece ginger root
1 cup light brown sugar
1 1/4 cups cider vinegar (5 percent)
1/2 cup water
Score an X on the bottom of each peach. Place in boiling water for one minute, then place in ice-cold water for one minute. Remove peel with fingers or paring knife. Remove pit and dice, producing 6 cups.
Wash, seed and chop peppers, producing 1 1/2 cups. Peel and finely chop onion, producing 1/2 cup. Peel and finely chop garlic and ginger, producing 2 teaspoons of each. Measure red pepper flakes, brown sugar, vinegar and water.
In a large saucepan, combine all ingredients and bring to a boil, stirring frequently, reduce heat, simmer for 5 minutes.
Wash half-pint jars and keep in simmering water. Wash flats and rings. Dry rings. Fill canner half full of water and place on stove to begin heating.
Ladle hot mixture into canning jars. Remove air bubbles, adjust headspace to 1/2 inch and clean rims. Apply flats and rings. Place in canner once water is simmering and bring water to boil. Set timer for 10 minutes.
Turn off heat source to canner, allow to sit for 5 minutes. Remove jars from canner.
Let jars sit undisturbed while they cool for 12 to 24 hours. Do not tighten lids or push on lids until the jars are completely cooled.
-- University of Missouri Extension
