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Sweet and Sour Peach Salsa

  • 3 lb. ripe tomatoes (about 7 medium)
  • 2 cups celery, sliced
  • 2 cups onions, chopped
  • 2 green peppers, seeded and chopped (1 1/2 cup )
  • 3 fresh peaches, sliced
  • 1 cup sugar
  • 1 cup white vinegar
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon mixed pickling
  • spice, tied in cloth bag (or tea or spice ball)

Pour boiling water over tomatoes; leave for 1 minute. Drain and cover with cold water. Peel, chop and measure to get 1 1/2 quarts pulp. Put into heavy pan (at least 8-quart size) with all other ingredients. Boil slowly, stirring often, until thickened, about 2 hours. Remove spices and discard. Pour into sterilized pint or 1/2 pint jars, leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes; cool and store. Makes 3 to 4 pints. Notes: Recipe may be doubled, but boiling time will need to be increased to thicken relish. Good on chips and crackers, but excellent as accompaniment to pork roast or fowl and also as baking sauce on oven cooked chicken.

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