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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; 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.

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; increase time as needed for your altitude.
  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.

15 Comments

  • Lisa A Herr
    August 6, 2021 at 2:04 pm

    Did u use fresh or dried cilantro?

    Reply
    • Alison
      August 6, 2021 at 5:41 pm

      fresh

      Reply
  • 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
  • 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 4, 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
  • 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 4, 2021 at 9:13 am

        How much for time increase do you recommend?

        Reply
        • Alison
          September 4, 2021 at 9:11 pm

          I would start with 5 minutes and go from there.

          Reply
  • Mamanita
    September 7, 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
  • Janet H.
    September 8, 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 8, 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 9, 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

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