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    Home » Recipes » Appetizers & Snacks

    Peach Salsa Canning Recipe

    Published: Oct 10, 2020 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to 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

    • 8 pint size glass canning jars with lids and rings, sterilized – for canning peach salsa. I like to use the wide mouth jars cause it’s easy to get the salsa in without spills.
    • Jar lifting tongs– great for picking up the hot jars from the hot bath canner.
    • Ladle – used to pour peach salsa in canning jars.
    • Large, Tall Pot – used as a bath canner to seal canning jars.
    • Canning Rack – makes it easy to place jars in large pot and pull out by the handles.

    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; increase time as needed for your altitude.

    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.

    Recipe

    Peach Salsa Canning Recipe

    EverydayShortcuts.com
    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!
    4.35 from 357 votes
    Prevent your screen from going dark
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    Course Appetizers & Snacks

    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

    • 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; increase time as needed for your altitude.
    • 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.

    Notes

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

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!

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    Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

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    Reader Interactions

    Comments

    1. Lisa A Herr

      August 06, 2021 at 2:04 pm

      Did u use fresh or dried cilantro?

      Reply
      • Alison

        August 06, 2021 at 5:41 pm

        fresh

        Reply
      • Hollyne

        August 29, 2023 at 2:59 pm

        Can you substitute pineapple for peaches?

        Reply
        • Alison

          September 02, 2023 at 10:19 am

          Yes!

          Reply
    2. Susie

      August 20, 2021 at 6:58 pm

      Are the reviews posted somewhere that we can read? I always get great ideas from other folks that have made recipes.

      Reply
      • Alison

        August 21, 2021 at 2:54 pm

        Yes! At the bottom of the recipe you can select reviews next to comments and read what others have written.

        Reply
    3. Amy

      August 22, 2021 at 4:31 pm

      I would like to add pineapple but read that you need to follow canning recipes exactly or there might be issues (botulism?). How much pineapple should I add? And is that a replacement of some of the peaches?

      Reply
      • Alison

        August 22, 2021 at 4:55 pm

        Sorry, I honestly don’t know for sure. I’ve never tried it with pineapple. I would suggest finding another recipe that has peaches and pineapple in it to be safe.

        Reply
      • Carla Craycraft

        September 04, 2021 at 6:37 pm

        Canning is all about the ph of the recipe. To use the water bath method the ph of the recipe must be below 4.6.
        Based on several publications from. Cooperative Extension Service sites online the approximate ph ore as follows:
        Tomatoes: 4.3-4.9
        Onions: 5.3-5.6
        Peppers: 4.65-5.45
        Peaches: 3.30-4.05
        Pineapple 3.2-4.00
        So adding pineapple will only lower the ph of the recipe, so it should be fine.
        I also add 1/4 teaspoon per pint of citric acid powder for canning to assure any recipe I make is below the 4.6 ph level for water bath canning. (You can buy it on Amazon or in the canning section of must stores.
        If you check labels at the grocery, most salsas have citric acid in them.
        Hope this helps.

        Reply
      • Paige Hiller

        August 04, 2023 at 6:23 pm

        No salt?

        Reply
        • Alison

          August 06, 2023 at 2:09 pm

          You can add a dash of salt if you’d like. I did not think it needed it.

          Reply
    4. Tabi

      August 31, 2021 at 6:25 pm

      10 minutes…are you at sea level? Should I adjust for high altitude?

      Reply
      • Alison

        August 31, 2021 at 6:36 pm

        Yes, you should increase time as needed for your altitude.

        Reply
        • Allyssa

          September 04, 2021 at 9:13 am

          How much for time increase do you recommend?

          Reply
          • Alison

            September 04, 2021 at 9:11 pm

            I would start with 5 minutes and go from there.

            Reply
    5. Mamanita

      September 07, 2021 at 11:38 pm

      Better Home &Gardens says:

      Home Canning Altitude Adjustments for Boiling-Water Canners
      At 1,001 to 3,000 feet above sea level, increase processing time by 5 minutes.
      At 3,001 to 6,000 feet above sea level, increase processing time by 10 minutes.
      At 6,001 to 8,000 feet above sea level, increase processing time by 15 minutes.

      Reply
    6. Janet H.

      September 08, 2021 at 4:01 pm

      Do you know how many cups of diced tomato’s are called for in this recipe. I find it hard to determine the amount by the number of tomato’s.

      Reply
      • Alison

        September 08, 2021 at 5:29 pm

        It’s 6-8 large tomatoes (Or double if you use Roma). I’m not sure how many cups it would be because the size of the tomatoes vary along with dicing size.

        Reply
        • Janet H

          September 09, 2021 at 4:49 pm

          Thank you for the quick response. It came to approx 3 1/2 cups. It is a great recipe. Will make it again. May cut back on the cumin. Great job!

          Reply
    7. Liz

      August 28, 2022 at 12:04 pm

      Is this a true medium spicy w 4 jalapenos and the cayenne pepper? I hate to do all the work and have it be too spicy for my mum.

      Reply
      • Alison

        August 29, 2022 at 11:49 pm

        When you cook the jalapenos it takes some of the heat out. I think it’s medium spicy but it may not be that way for others. Everyone’s taste buds are different. It has 4.4 Stars and 195 Reviews! I haven’t had anyone say it’s too hot.

        Reply
        • Nikki

          August 16, 2023 at 11:19 pm

          I just made the recipe with one jalapeño and no cayenne pepper. My spouse does not tolerate spicy foods. Better to err on the side of caution. It is a beautiful recipe.

          Reply
    8. Nicolette

      September 02, 2022 at 5:29 pm

      How long is the salsa good for?

      Reply
      • Alison

        September 05, 2022 at 10:47 pm

        12-18 months shelf life

        Reply
    9. Haley

      September 11, 2022 at 12:46 am

      I’m wondering about the acidity of this recipe….doesn’t seem like very much vinegar compared to most water bath salsa recipes?

      Reply
      • Greg Gibbs

        September 17, 2023 at 3:27 pm

        Really good! Made it 3 times. Did of course make a couple mods. Added 1 Tbl spoon of salt. Also added zest and juice of one lime. It boosted the overall flavor. My peaches weren’t super sweet for the third batch, added 1/2 cup sugar. All turned out great. Saved enough for the last jar and added 1 Habanero. My son-in-law likes his mouth to be on fire. 😆

        Reply
        • Alison

          September 20, 2023 at 4:47 pm

          So glad you like my recipe! My kids and husband like it hot also. lol

          Reply
    10. Colleen

      September 15, 2022 at 2:52 pm

      Could I half this recipe?

      Reply
      • Stephanie

        September 16, 2022 at 2:59 am

        Honestly you will use it all! I did a half and we ate it all in 2 weeks. So now I double the batch. I don’t use the cumin either. I use it to cook with chicken as well as pork and rice dishes.

        Reply
      • Karen

        September 04, 2023 at 4:32 pm

        I really would like to use this recipe as sounds wonderful. I was wondering if I could use half peaches and half mangos

        Reply
    11. Lisa

      January 04, 2023 at 2:58 pm

      Do you know the nutritional value per serving?

      Reply
    12. Lorraine

      June 19, 2023 at 8:52 pm

      Can I use frozen peaches

      Reply
      • Alison

        June 19, 2023 at 9:50 pm

        Yes, you could use frozen. Measure out frozen peaches, then thaw. Include in the recipe any juice from them as they thaw.

        Reply
        • Jill

          August 25, 2023 at 12:39 pm

          Is this recipe safe according to canning standards and ph levels?

          Reply
          • Alison

            September 02, 2023 at 10:20 am

            It is!

            Reply
    13. Swan

      July 03, 2023 at 9:07 am

      How many jars of 8oz does this make?

      Reply
    14. Amy Jezek

      July 29, 2023 at 10:16 am

      Delicious and easy to follow! Thank you!!

      Reply
      • Alison

        July 30, 2023 at 12:02 am

        You’re welcome! So glad you liked it!

        Reply
    15. Marnie Hamber

      August 20, 2023 at 4:47 pm

      Hi,
      I’m wondering if you can freeze the salsa? Thanks

      Reply
    16. Sherry

      August 31, 2023 at 9:34 am

      This is the best peach salsa recipe I have made. I will definitely be making again! The jars look so pretty! Thank you for posting the recipe!

      Reply
      • Alison

        September 02, 2023 at 10:17 am

        You’re welcome. I am so glad you like it.

        Reply
    17. Marlene Lafrentz

      August 31, 2023 at 7:35 pm

      Could I freeze this salsa instead of canning it?

      Reply
      • Alison

        September 02, 2023 at 10:16 am

        Yes, you can freeze it. Allow to cool before placing it in an airtight container and freeze for up to 6 months.

        Reply
    18. Michelle

      September 26, 2023 at 8:48 pm

      It’s hard to beat fresh salsa and especially fruit salsas. That being said, perhaps the flavors develop over time. I tried a small amount with a smidgen of cumin and decided that, while I liked it, others may not, so I left it out at this point. I think when I open the jars I’ll decide whether I want to add it or not. And to add freshness after opening, I’ll add a little fresh cilantro. I think it’s probably a good basic recipe.

      Reply
      • Alison

        October 09, 2023 at 4:53 pm

        So glad you like it!

        Reply
    19. Liz D

      September 30, 2024 at 5:09 pm

      Is vinegar necessary for the canning process? I’m not a fan of vinegar and can always taste it I recipes.

      Reply
      • Alison

        October 14, 2024 at 9:53 pm

        Yes, it is very necessary as it prevents the growth of harmful bacteria and ensures food safety.

        Reply
    4.35 from 357 votes (357 ratings without comment)

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