I love salsa, especially peach salsa. With peaches at the height of their season right now, it is the perfect time to make peach salsa. The problem is that making the salsa is time consuming and fresh salsa will not last for weeks in the fridge. You have to preserve it some how. How do you do this? You can it!
Last week I was invited to a lunch at Mimosa Grill in Charlotte, put on by Ball. As you can see the lunch was delicious. It included a South Carolina Shrimp Salad, Fried Green Tomato Sliders, Roasted Springer Mountain Chicken Breast, a Heirloom Tomato Trio, Carolina Mountain Cherry Cheesecake, and Georgia Peaches and Creme. Usually I only use mason jars to drink beverages out of, but at this lunch Chef Keith Snow demonstrated how to use the jars for their original purpose, canning!
There is a booklet in the kit that gives great instructions of how the canning process works. It was not very difficult at all to do. The green basket that the cans sit in eliminate any problems you might have with extracting the cans from the water. Ball’s website has loads of recipes and steps to show you exactly how the canning process works.
After this experience I learned 2 things. I am no longer intimidated by the canning process, and if you are going to can salsa it is best to can a whole lot of it.
Thank you for everyone who participated in the contest! Congratulations to Robin for being the lucky winner!