There are a number of Peach Salsa recipes posted here as well as discussions about Katie's recipes and her credentials. She is a certified MFP and her recipes are tested and approved. There are also recipes from Ball's website and books and from a couple of the other approved books.

I'm assuming you copied it correctly as I didn't double check it.

Dave

Thanks Dave. I copied/pasted it from another thread, so I assume it must be "the one".

And then I found an almost identical recipe by Ball!

I canned 9 half pints tonight and I just want to be sure the consistency is right. It doesn't slosh around in the jar like Annie's Salsa does (of course I realize they are different recipes with Annie's calling for tomatoes, not peaches). I followed the recipe carefully so I assume this is how it is supposed to be?

The ripeness and amount of juice in the various types of peaches can make a difference as does whether you used the honey or the sugar (sugar binds up free water). Whether or not you presoaked the peaches in Fruit Fresh water also makes a difference as that adds a bit of moisture.

But yeah, as with any salsa it should move somewhat freely in a jar before you process it. Next time add a small amount additional juice (use apple if no peach juice was reserved).

For a n extra margin of safety with this batch - your choice. I'd freeze it.

Dave

Oh boy. It doesn't move freely at all.

I used honey. I included the juice from the peaches. I didn't use Fresh Fruit.

I did add the juice from a whole lemon in addition to cider vinegar.

I followed the peach salsa recipe in the Ball Book.

Just put them in the freezer without reboiling. I hope that was right.

Yes that's fine. They are probably safe as is but when really thick like that you can't know if there was thorough heat penetration in such a short time. The freezing gives you that extra margin of safety.

Dave

I've made the peach salsa recipe in the Ball Book a couple of times, and it's a fairly thick salsa when following the directions perfectly.