Peach salsa (with canning instructions)

[weizenwind]

This is my modified version of this recipe, doubled and tweaked. If you don't want to can it, you could just skip the pectin and cut the recipe in half (you could even skip the cooking if you're not preserving it). This will be awfully nice come winter, though, and it looks pretty in the jar.

Comments

[surrealestate]

The pectin is a gelling agent used to thicken it. If it's important to the result, it should be whether or not the salsa is canned, no?

[weizenwind]

Yes, I guess I should clarify that you'd only skip the pectin for sure if you do a raw salsa. Honestly, depending on how you like your salsa, it might be fine to skip it even if canning. You'd miss the color preservation from the citric acid or whatever they add to the box, and obviously some thickening, but I tend to like my salsa on the juicy side anyway.