Peach Habanero Salsa

10-15 habanero peppers, sliced (Remove seeds and membrane to reduce heat.)
2 cups roughly chopped peaches
1 cup chopped yellow onion
6 cloves garlic, chopped
1/4 cup fresh squeezed lime juice
1/2 cup white vinegar
1 1/2 cups fresh squeezed orange juice (Valencia oranges are best.)
1/2 tsp kosher salt
8 tbsp light brown sugar

EQUIPMENT:
4-1/2 pint jars or 2 pint jars
New lids and clean rings for jars
Clean towel
Clean, damp cloth
Canning funnel
Large Ladle

Before you start slicing and dicing, clean and sterilize five 1/2-pint jars. A cycle through the dishwasher is best, then place jars in a 200 degree oven to keep them hot. Separate lids and place them into a small pot. Add enough water to cover lids. Bring to a boil, then reduce to low to keep warm throughout canning process.

Gather clean jar rings and have them handy along with a fork or tongs to remove lids from hot water, a clean towel to remove jars from oven, a wide-mouthed funnel, a large ladle and a damp cloth to wipe jar rims after filling.

This recipe can easily be halved or doubled, but as it is shown, it will fill a 5-cup blender. If you double, simply blend in batches. 

Prepare all produce, and place in blender. Add brown sugar, salt and all liquids. Use food-chop setting or pulse to roughly chop ingredients. I like this salsa to be a little chunky, but you can blend to liquefy if you prefer.

Turn on your stove fan to ventilate your kitchen, and be careful as you remove the lid. The fumes will be strong.

Carefully pour the mixture into a large, heavy saucepan and bring to a rolling boil. Cook for 5-6 minutes, then remove from heat.

Remove one jar from the oven, place funnel in jar and ladle enough salsa to fill jar to 1/4" from the jar rim. 

Wipe jar rim, remove lid from hot water, place on jar and add ring, tightening gently. Invert the jar for a minute or two, then flip upright. 

Continue this process until all salsa is in jars. Any extra can be stored in the refrigerator for immediate use.  

Leave jars undisturbed on a towel or wooden cutting board until they seal. You will hear a popping sound as each jar seals. After 8-10 hours, inspect jar lids to ensure they are inverted in the center indicating a seal. Place any that have not sealed into the refrigerator and store them there until they are consumed. Use to top fajitas or any other dish need a little sweet-hot flavor.

Jars that have sealed can be stored in a cool, dark pantry for up to two years. 

NOTE: This is an heirloom recipe that I have used for years without any issues. However, current guidelines recommend processing in a boiling water bath. If you are uncomfortable with the heirloom process, please follow these instructions for waterbath canning.