Pineapple Salsa - No tomatoes!

There is something about the combination of pineapple and tomatoes that just doesn't sound good to me. It probably taste fine but I wanted to put up a pineapple salsa where the star was just that citrusy sweet fruit. I finally found one a few months ago and I have waiting to taste it after sitting to give you my post. In a word yummy! In two words tropical savory! In three word... Can it up!

I have adapted a recipe that I found on Bernardin Guide to Home Preserving which is the Canadian company that is the counterpart to Ball. It's packed with amazing flavors and is perfect for the pineapple that you have done 100 ways and need a new idea. 

The 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. 

I hope that you enjoy it as much as I do! Since I didn't make that many jars, some for me and the rest for my mom and cousin this will be a recipe to look for next time pineapples go on sale! 

Pineapple Salsa 

6 cups diced pineapple (you can use frozen but make sure to thaw it completely)
1 1/4 cups red onion
4 jalapenos peppers, finely diced
                       (you can substitute seranos, habernos, or ghost if you like it really hot)
1 red bell pepper, small diced
1/2 cup loosely packed, finely chopped cilantro
1/2 cup white vinegar
2 T. honey
2 cloves minced garlic
1 t. cumin (optional)
1 t. cayenne pepper (you can use chili flakes if you prefer)


Preparation: 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, bell pepper so all the vegetable and fruit are ready to go into the pot.  

Cooking: 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. 

Processing: 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 complete 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.

Pineapple salsa

Sealing: Sometime in the next hour your jars will be making 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 recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Alternative Recipe: Peach Pineapple Salsa

4 cups diced peaches 

2 cups diced pineapple 

1 1/4 cups red onion

4 jalapenos peppers, finely diced
                       (you can substitute seranos, habernos, or ghost if you like it really hot)

1 red bell pepper, small diced

1/2 cup loosely packed, finely chopped cilantro

1/2 cup white vinegar

2 T. honey

2 cloves minced garlic

1 t. cumin (optional)

1 t. cayenne pepper (you can use chili flakes if you prefer)

Follow the instruction above for cooking, processing and sealing! 

Peach & Pineapple salsa