Slow Cooker Recipes

Peach Tomato Salsa In The Crockpot (Slow Cooker) Canning Peach Tomato Salsa

We are combining two of the best flavors of summer into a mouth watering salsa
Ingredients:
2 pounds of chopped mixed color tomatoes
2 cups of diced peaches, divided to be used at separate times
1/4 cup chopped onion
2 jalapeno peppers finely chopped & seeded (be sure to wear gloves to protect your hands)
1 tsp minced garlic from the jar or 2 fresh cloves, minced
1/4 cup packed brown sugar
1/8 cup fresh minced cilantro(I omitted this because most of my family don’t like it)
1/2 tsp salt
3 ounces tomato paste
Mix first 7 ingredients using half of the peaches. Cook on low covered until onion is tender. This should take 3-4 hours.
Add tomato paste and rest of the peaches. You can continue to cook with the lid removed to thicken it up if desired.
At this point you can either let it cool and put it in the refrigerator( or freezer) to be eaten within a few days OR you can put it in jars and process (can) it. This is what I am choosing to do.
At this point you need 1 more ingredient 1/2 tsp lemon juice per half pint jar which I am using today.
I am filling the jars, leaving 1 inch headspace. I am putting into warm jars, putting them into my canner which has warm water in it. After all are in there make sure they are covered with 2-3 inches of water, bring to a boil and process for 20 minutes.

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