- 4 cups cubed seeded peeled papaya (about 2 lb or 2 med)
- 2 cups cubed, cored, peeled fresh pineapple (about half of a medium pineapple) or canned pineapple (about 1 20-oz can)
- 1 cup golden raisins
- 1 cup lemon juice
- 1/2 cup lime juice
- 1/2 cup pineapple juice
- 1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be used as a substitute)
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped cilantro
- 2 tablespoons packed brown sugar
- 6 (8 oz) half pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 6 (8 oz) half pints
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