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NECTARINE-PEPPER SALSA (canning recipe) Recipe

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This recipe for NECTARINE-PEPPER SALSA (canning recipe) is from Drew's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large nectarines, peeled & chopped*
1 or 2 hot red peppers or 2 small jalapenos,chopped & seeded
1 or 2 sweet red peppers
1 c. red wine vinegar
1 Tbsp. salt
2 lemons, washed very well, halved & seeded
5 c. sugar
Directions:
Directions:
Medium chop all peppers, seeds & all, in a food processor. Put in a kettle with remaining ingredients; boil gently for 30 minutes. Remove lemons; squeeze all juice & pulp back into kettle. Discard rinds. Add sugar & boil gently for 30 minutes until thick. Pour into hot, sterile pint jars. Clean any drips on jar with clean damp cloth. Put lids on jars, screw on bands hand-tight. Process 20 minutes in a boiling water bath canner. When done, remove from canner & allow to cool. When fully cooled, check the seal. It will be slightly concave due to vacuum. Store in a cool, dark place.
Personal Notes:
Personal Notes:
* May use any stone fruit.
Serve on pork or chicken. Also great over cream cheese & served with crackers.

 

 

 

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