Pineapple Salsa

This year Sophia competed at the Minnesota State Fair in food preservation for her 4-H project on dehydrating fruit. During her team judging, one of the boys canned pineapple salsa. We both thought it would be something we'd like to try.

So, I found a recipe on Canning Homemade! for Pineapple Salsa. There are no tomatoes in this salsa; rather, the pineapple takes the place of them.

One of the jars of pineapple salsa that I made.

I used some hot peppers that I bought at the Minneapolis Farmers Market...and, let me tell you, I have no idea what kind they were, but they were very hot! This salsa is a combination of so many wonderful flavors - both sweet and spicy. For a less spicy salsa, a more milder pepper could be used.

he flavor is a medium heat salsa but you can substitute habaneros for jalapenos or any of the other hotter peppers. Remember you can change them out but don't add more in volume than the original recipe or you will throw off the pH which keeps it shelf safe.

Pineapple Salsa

Ingredients:
6 cups diced pineapple (you can use canned and/or frozen but, if you use the latter, make sure to thaw it)
1 1/4 cups red onion
4 jalapenos peppers, finely diced (or, for a spicier salsa, use seranos or habernos)
1 red bell pepper, finely diced
1/2 cup loosely packed, finely-chopped cilantro
1/2 cup white vinegar
2 tablespoons honey
2 cloves minced garlic
1 teaspoon cumin (optional)
1 teaspoon cayenne pepper (I did not use this)

Directions:

Prepare 6 half pint jars or 3 pints in hot water. Using knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, and bell pepper so that all of the vegetables and fruit are ready to go into the pot.

In a stainless steel pot, combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat.

Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings.

Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.

When the processing time is done, turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

The batch of salsa I made using this recipe made 7 half-pint jars.

Listen for a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some jars may take overnight to seal. Check your lids and reprocess any jars that did not seal or simply put the cans in the refrigerator and use within a week or so (if it lasts that long!).