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Peach Salsa Canning Recipe

This Peach Salsa Canning Recipe is the perfect mix of sweet and heat that is refreshing and so good you’ll want to make it again and again!

Peach Salsa Canning Recipe

There’s nothing like homemade salsa versus store bought! It tastes so much better fresh and better for you without all the added preservatives and such. I made a large batch after picking up a big bag of peaches from the farmers market.

how to make peach salsa

My family loves this recipe so much and tend to go through it all so fast. My plan is to make enough to last us throughout the winter (fingers crossed) with this canning recipe. It’s pretty simple to make and you can have fresh salsa any time you want.

canning peach salsa

Helpful Tips & Variations

  • If you want a chunkier salsa, choose peaches that are slightly under ripe.
  • Like your salsa spicy? Leave the seeds in the jalapeño peppers or add habañero for extra hot.
  • If you like your salsa mild reduce the amount of jalapeño peppers in the recipe.
  • Want it sweeter? Add diced fruit such as mango or pineapple.
  • Serve it on fish tacos, over pork tenderloin, as a dip with tortilla chips or over grilled chicken!

Tools Used to Make Peach Salsa

Peach Salsa Ingredients

  • 6-8 cups freshly diced peaches
  • 6-8 large tomatoes (Or double if you use Roma)
  • 1 cup finely chopped red onions
  • 4 jalapeño peppers (seeds removed and finely chopped)
  • 1 large sweet red pepper (seeds removed and finely chopped)
  • ½ cup finely chopped cilantro
  • 2 tsp minced garlic
  • 1 tsp ground cayenne pepper (more for more heat)
  • 2 tsp ground cumin
  • ¼ cup honey
  • ½ cup white vinegar

How to Make Peach Salsa

Blanch peaches and cool in sink of ice cold water.

Peel, pit and chop into small chunks.

Blanch tomatoes and cool in sink of ice cold water. Peel, remove seeds and chop into small chunks.

In a large cooking pot, combine all ingredients and bring to a boil. Cook, uncovered for about 5 minutes, stirring often. If mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens.

Canning Peach Salsa Directions

Ladle peach salsa into hot jars within ½ to ¼ inch from the top. Using a paper towel, wipe the rim to remove any residue. Center lid and hand tighten. Repeat until you run out of salsa to fill jars.

Place jars into a hot bath canner.. Process for 10 minutes.

canning tutorial for peach salsa

Carefully, remove jars and place on a towel, closely together. Then cover with another towels and allow to sit, undisturbed for 12 hours. Jars are sealed when lids are popped and curved down.

Once fully cooled, label, then store in a cool dark place.

Peach Salsa Canning Recipe

Peach Salsa Canning Recipe

Yield: Makes 8 Pint Size Jars

This Peach Salsa Canning Recipe is the perfect mix of sweet and heat that is refreshing and so good you'll want to make it again and again!

Ingredients

  • 6-8 cups freshly diced peaches
  • 6-8 large tomatoes (Or double if you use Roma)
  • 1 cup finely chopped red onions
  • 4 jalapeno peppers (seeds removed and finely chopped)
  • 1 large sweet red pepper (seeds removed and finely chopped)
  • ½ cup finely chopped cilantro
  • 2 tsp minced garlic
  • 1 tsp ground cayenne pepper (more for more heat)
  • 2 tsp ground cumin
  • ¼ cup honey
  • ½ cup white vinegar

Instructions

    How to Make Peach Salsa

  1. Blanch peaches and cool in sink of ice cold water. Peel, pit and chop into small chunks.
  2. Blanch tomatoes and cool in sink of ice cold water. Peel, remove seeds and chop into small chunks.
  3. In a large cooking pot, combine all ingredients and bring to a boil. Cook, uncovered for about 5 minutes, stirring often. If mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens.

Canning Peach Salsa Directions

  1. Ladle peach salsa into hot jars within ½ to ¼ inch from the top.
  2. Using a paper towel, wipe the rim to remove any residue.
  3. Center lid and hand tighten. Repeat until you run out of salsa to fill jars.
  4. Place jars into a hot bath canner.. Process for 10 minutes.
  5. Carefully, remove jars and place on a towel, closely together. Then cover with another towels and allow to sit, undisturbed for 12 hours. Jars are sealed when lids are popped and curved down.
  6. Once fully cooled, label, then store in a cool dark place.

Notes

Use 8 pint size glass canning jars with lids, sterilized for canning of the peach salsa.

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