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Five Recipes for Canned Fruit Salsa

Peppery Pear Salsa
1 cup white vinegar
8 cups coarsely chopped cored peeled pears (add to vinegar to prevent browning)
3 red bell peppers, seeded and coarsely chopped
3 green bell peppers, seeded and coarsely chopped
1 cup granulated sugar
2 tbsp salt
2 tsp dry mustard
1 tsp ground turmeric
½ tsp ground allspice
½ tsp ground black pepper

Prepare canner, jars and lids.  In a large stainless steel saucepan, combine ingredients.  Bring to a boil over medium heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.  Ladle hot salsa into hot jars, leaving ½ inch headspace.  Remove air bubbles, wipe jar rim and seal.  Place jars in canner and process for 20 minutes. Yield: about 3 pints. Source:  Ball Complete Book of Home Preserving

Pineapple Chili Salsa
4 cups cubed seeded peeled papaya
2 cups cubed cored peeled fresh pineapple ( can use canned)
1 cup golden raisins
1 cup lemon juice
½ cup lime juice
½ cup pineapple juice
½ cup chopped seeded Anaheim peppers
2 tbsp finely chopped green onion
2 tbsp finely chopped cilantro
2 tbsp brown sugar

Prepare canner, jars and lids.  In a large stainless steel saucepan, combine ingredients.  Bring to a boil over medium heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.  Ladle hot salsa into hot jars, leaving ½ inch headspace.  Remove air bubbles, wipe jar rim and seal.  Place jars in canner and process for 15 minutes. Yield: about 3 pints. Source: Ball Complete Book of Home Canning

Spicy Cranberry Salsa
6 cups chopped red onion
4 finely chopped large Serrano peppers
1½ cups water
1½ cups cider vinegar (5%)
1 tablespoon canning salt
1 1/3 cups sugar
6 tablespoons clover honey
12 cups (2¾ pounds) rinsed, fresh whole cranberries  

Prepare canner, jars and lids.  In a large Dutch oven, combine all ingredients except cranberries.  Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes.  Add cranberries, reduce heat slightly  and simmer mixture, stirring frequently, for about 20 minutes.  Ladle hot salsa into hot jars, leaving ¼ inch headspace.  Remove air bubbles, wipe jar rim and seal.  Place jars in canner and process for 15 minutes. Yield: about 6 pints. Source:  Center for Home Food Preservation

Mango Salsa
6 cups diced unripe mango (about 3 to 4 large, hard green mangoes) *
1½ cups diced red bell pepper
½ cup finely chopped yellow onion
½ teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 cup light brown sugar
1¼ cups cider vinegar (5%)
½ cup water

*Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.

Prepare canner, jars and lids.  In a large Dutch oven, combine all ingredients.  Bring to a boil over high heat, stirring to dissolve sugar.   Reduce to a simmering and simmer gently for 5 minutes.   Ladle hot salsa into half-pint hot jars, leaving ½  inch headspace.  Remove air bubbles, wipe jar rim and seal.  Place jars in canner and process for 10 minutes. Yield: about 6  half-pints. Source:  Center for Home Food Preservation

Peach Apple Salsa
6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
2 cups chopped seeded green bell peppers (about 1½ large peppers as purchased)
10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
2 cups chopped Granny Smith apples (about 2 large apples as purchased)
4 tablespoons mixed pickling spice
1 tablespoon canning salt
2 teaspoons crushed red pepper flakes
3¾ cups (1¼ pound) packed light brown sugar
2¼ cups cider vinegar (5%)

Prepare canner, jars and lids.   Place pickling spice on a clean, double-layered, 6-inch square piece of 100% cheesecloth.  Bring corners together and tie with a clean string.  In a large Dutch oven, combine  chopped tomatoes, onions and peppers, peaches and apples. Add pickling spice bag to the saucepot; stir in salt, red pepper flakes, brown sugar and vinegar.  Bring to a boil over high heat, stirring to mix ingredients.   Reduce to a simmering and simmer gently for 30 minutes, stirring occasionally.  Remove spice bag from saucepan and discard.  With a slotted spoon fill hot salsa into hot jars, covering with cooking liquid, leaving ½ inch headspace.  Remove air bubbles, wipe jar rim and seal.  Place jars in canner and process for 15 minutes. Yield: about 7 pints.  Source:  Center for Home Food Preservation

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Last revised: 07/02/07		 Find a University of Missouri Extension Office