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Yes. I peel and pit the peaches, then grind to pulp in the food processor. Put 12 cups peach pulp and 4 cups sugar in crockpot, add 1 tsp each nutmeg and ginger. Cook in cockpot on low overnight or until reduced to about 60%. Jar and process 10 min in water bath.
Edited to Add: We ended up with 11 half pints from the batch.
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Thanks...we make Peach Salsa. It's irresistable! We sell it like crazy at the farmers markets. (We have an inspected kitchen.) Thanks for offering the recipe though.
Lucky you on the inspected kitchen. In California they have updated law and say you need to have certified kitchen as well. I would be interested in knowing what you had to do to get certified.
Do you think you could use nectarines in place of the peaches for salsa? Our tree is ready to be picked.
Sandee
Yes, you can use nectarines. I've done that before, really can't tell the difference. I've also used nectarines in peach jam too. Yummy, a whole tree of nectarines sounds delicious!
For the inspected kitchen, we called the Dept of Ag. They sent guidelines to rieview and an application. We had to have our water tested for bacteria, e-coli being the main thing they're looking for. After we submitted the application and water test, an inspector arranged an appointment with us. She covered requirements, checked that the hot water was working, checked all canning and baking equipment, no bug infestations, etc. Indoor pets are not permitted.
The inspected kitchen covers WB canning (not pressure), baked goods, candies, dry mixes and herbs. So it does have it's limitations compared to say a health dept. inspection that a restaurant would have. (I've done those too. We used to own a Bed & Breakfast.)
edit: Thanks for the Zucchini Patty recipe. I'm going to try those.
