Friday, July 12, 2013

Spicy Canned Apricot Salsa

Spicy Canned Apricot Salsa

One of my friends brothers has an apricot tree bursting with fruit. They were so gracious to let me pick a few boxes. 30 pounds of apricots later. I had to come up with dome ideas. The first 13 pounds I started a 5 gallon batch of apricot wine (about 24 bottles), the next 4 pounds I made 12 half pints of apricot pineapple jam. With 13 pounds to go and 3 different people say that apricots don't taste that great regularly canned. I decided to make salsa... I did a bit of research to make sure that the PH would be low enough to boiling water can them. I found that tomatoes are less acidic so we are in the clear with the regular salsa recipe that I started with. I ended up adding a few extra peppers, and lemon juice to counter act their PH. 
Spicy Canned Apricot Salsa
~7 pounds apricots skin on, pitted and diced.
~4 cups/8 large Anaheim or Poblano peppers seeded and chopped
~1 cup/4 regular jalapeño's seeded and diced
~1 cup chopped onion
~1 bushel of chopped cilantro
~1 cup vinegar
~1/2 cup lemon juice
~2 cups sugar
~2 tablespoons minced garlic
~1 teaspoon salt
~1 teaspoon pepper
~1 teaspoon chili powder
~1/2 teaspoon cayenne pepper powder
1.Seed, core and chop everything.
2. Start your boiling water canner.
3.Put your salsa mixture into a large stock pot turn on high. Mix and heat about 10-15 minutes till mixture reduces and liquid is visible.
4. Ladle hot salsa into, hot clean pint jars, leaving 1/2 inch headroom. Wipe rims, secure lids and process pints for 20 and quarts for 25 minutes. 


  1. Looks great! Can I ask for clarify, though - is it a BUSHEL of Cilantro or a BUNCH? I'm guessing a bunch because a bushel is about 150 cups???