Tag Archives: canning

by Stef | September 23, 2015 · 2:48 pm

Cilantro Peach Salsa

Well, hello! It’s been awhile! I apologize for the long delay in posts. But I’m happy to announce my family is settled back in the great dairy state of Wisconsin! So moving, houses, boxes, jobs, kids, blah blah blah = hiatus. But I’m back to share a peach salsa recipe that is out of this world.

I’m once again honored to receive the most beautiful box of peaches from the Washington State Stone Fruit Growers to participate in a canning recipe for www.sweetpreservation.com. These were the juiciest peaches I’ve ever eaten and the juice dripping down my 1-year-old’s chin would agree! I wanted to pair them with some other garden fresh items, so I added tomatoes and cilantro to make a wonderful salsa that is not only delicious as a condiment, but makes the most amazing pulled pork ever. Pork shoulder, jar of cilantro peach salsa – bam! (to steal from Emeril) and you’ve got one great dinner.

So without further ado, here is the recipe so you can try it for yourself. Salsa can seem daunting but it isn’t!

Cilantro Peach Salsa
Makes approx. 10 cups
12 fresh, ripe peaches
9 large tomatoes
1 green pepper, diced
1 large onion, diced
3 jalapeño peppers, diced (leave seeds in for more spice)
3 cloves garlic, minced
1 large handful of cilantro, minced
3/4 C apple cider vinegar
2 TBSP paprika
2 TBSP chili powder
1 TBSP salt

To peel the peaches and tomatoes, start with a large stock pot of boiling water. Place tomatoes in the water for 2-3 minutes, or until the skin starts to split. Immediately place tomatoes in ice bath to cool. Once cool to touch, the skins will slide right off. Cut into large chunks.

Using the same pot of water, do the same with the peaches. Place in water for about 1-2 minutes until the skin starts to peel away. Place in ice water bath, peel and cut into chunks.

In a large stock pot, add tomatoes, peaches, green pepper, onion, jalapeños, garlic, cilantro and apple cider vinegar. Heat on medium-high heat and stir. Add paprika, chili powder and salt. Stir and allow to simmer for about 20-30 minutes.

Remove from heat. Using an immersion blend, blend ingredients together to your preferred texture. Spoon into jars and following preserving instructions from http://www.sweetpreservation.com!

(If you prefer not to go through the canning, this salsa will last 2-3 weeks in a tight container in the refrigerator.)

Homemade Cherry Pie Filling

What’s summer without a little cherry on top? We were fortunate enough to receive a gorgeous shipment of Rainier Bing Cherries from the folks at SweetPreservation.com. I’m a huge sucker for a real cherry pie (for the Wisconsinites out there, a Door County Cherry Pie, what? Does it get better?). Here’s my cherry pie secret: I’ve never made one. Gasp! Well, praise to the pie gods, I’m all ready to go now.

This homemade cherry pie filling is sweet and tart all at the same time. It’s beautiful in color and will work well as a pie, crepe, or donut filling or as a pancake, waffle or ice cream topping. Or scoop it right out of the jar and eat it by the spoonful. It’s that good.

Pitting the cherries is two-thirds the battle. I took a Wilton frosting tip (#3!), stuck it on the end of my finger and pushed the pits out. You could purchase a cherry pitter which looks amazing, but if they didn’t have it at Target, I wasn’t getting one. So strap on an apron, get ready to have some red fingers and let the good times roll!

Homemade Cherry Pie Filling
5 C stemmed and pitted Bing cherries
3/4 C granulated sugar
2 TBSP lime juice
4 TBSP cornstarch
1/2 C water

Add cherries, sugar and lime juice to a large saucepan. Heat on medium, allowing cherries to warm, releasing their juices. Stir occasionally, about 5-10 minutes. Meanwhile, mix cornstarch and water together in separate bowl. When cherries are warmed through, mix in cornstarch mixture. Allow to heat through to boil, another 5-10 minutes. Stir occasionally. Remove from heat. Allow to cool.

If you’re canning, following the step by step canning methods on Sweetpreservation.com.

Stay tuned for more cherry recipes to come!

Almond Peach Butter

Thanks to the wonderful folks at Sweet Preservation.com and the Washington State Fruit Commission, a large, gorgeous box of fuzzy, juicy peaches showed up at our doorstep. These peaches had us drooling and ready to can. We decided to use these Northwestern grown beauties to create an Almond Peach Butter. Pure in its peach form, a peach butter does not, in fact, include butter. Peaches are cooked down to a smooth form and lightly sweetened, preserving the delicate flavors of the fruit.

This butter is a great concoction to can. For canning and preserving tips, click to our Preserving and Canning 101 link. If you do not have the resources, space or time to can, you can shrink this recipe down and toss the butter in a jar or container. It will keep in the refrigerator for 2-3 weeks.

Almond Peach Butter
Makes about 5-6 cups

14-16 medium-large sized peaches (about 4 lbs)
1 C water
1 3/4 C sugar
2 TBSP pure almond extract

Wash, peel and cut peaches into chunks. Put in large stock pot and add water. Heat until peaches are very soft, about 20 minutes. Using an immersion blender (or a food processor or blender if you don’t have an immersion blender), blend the peaches to a smooth consistency.

Add sugar and almond extract and simmer for 50-60 minutes, stirring every five minutes or so to make sure nothing sticks to the bottom. When the mixture is done, it will remain rounded on top of the spoon for a minute. You can also drizzle a line of the peach butter across the top of the pot. The line of mixture should keep it’s form. You can choose the thickness depending upon your liking.

If you are canning, immediately divide the peach butter amongst the jars and follow your canning instructions. If you are not preserving, allow to cool before placing in a jar or container and refrigerate.

This Almond Peach Butter is delicious on toast, an english muffin or a scone. It is a great addition to oatmeal, making it taste like a little bowl of peach cobbler. It is also a great J for a PBJ. We are also experimenting with sandwich spread, bars and other treats!