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Peach Salsa

Author: Holiday

Ingredients

  • 3 Quarts Chopped & scalded tomatoes
  • 2 – 12oz. Cans tomato paste
  • ½ C. chopped onion
  • ½ C. celery
  • 1 C. chopped green pepper
  • 1 C. chopped banana peppers
  • 1 C. chopped jalapeno peppers
  • 1 C. white vinegar
  • ¼ C. Brown Sugar
  • 3 Tbsp. Salt
  • 1 ¼ tsp. Paprika
  • 3 pints peach jam I use 1 - 16 oz. Jar

Instructions

  • Combine all ingredients (except jam) & bring to a boil. Cook on low for 40 minutes & add jam. Put in pint jars & can in a water bath for 25 minutes. Makes 11 – 13 pints.
  • *remember to use the seeds from both the jalapeno & banana peppers
  • *Pineapple Jam/Jelly/Preserves are great too!!!
  • **2008 I added 2 small peaches & I used 1 1/2 – 18 oz. Jars of peach preserves