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!
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.
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.
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.
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
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
- 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.
24 Comments
Lisa A Herr
August 6, 2021 at 2:04 pmDid u use fresh or dried cilantro?
Alison
August 6, 2021 at 5:41 pmfresh
Susie
August 20, 2021 at 6:58 pmAre the reviews posted somewhere that we can read? I always get great ideas from other folks that have made recipes.
Alison
August 21, 2021 at 2:54 pmYes! At the bottom of the recipe you can select reviews next to comments and read what others have written.
Amy
August 22, 2021 at 4:31 pmI 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?
Alison
August 22, 2021 at 4:55 pmSorry, 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.
Carla Craycraft
September 4, 2021 at 6:37 pmCanning 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.
Tabi
August 31, 2021 at 6:25 pm10 minutes…are you at sea level? Should I adjust for high altitude?
Alison
August 31, 2021 at 6:36 pmYes, you should increase time as needed for your altitude.
Allyssa
September 4, 2021 at 9:13 amHow much for time increase do you recommend?
Alison
September 4, 2021 at 9:11 pmI would start with 5 minutes and go from there.
Mamanita
September 7, 2021 at 11:38 pmBetter 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.
Janet H.
September 8, 2021 at 4:01 pmDo 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.
Alison
September 8, 2021 at 5:29 pmIt’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.
Janet H
September 9, 2021 at 4:49 pmThank 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!
Liz
August 28, 2022 at 12:04 pmIs 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.
Alison
August 29, 2022 at 11:49 pmWhen 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.
Nicolette
September 2, 2022 at 5:29 pmHow long is the salsa good for?
Alison
September 5, 2022 at 10:47 pm12-18 months shelf life
Haley
September 11, 2022 at 12:46 amI’m wondering about the acidity of this recipe….doesn’t seem like very much vinegar compared to most water bath salsa recipes?
Colleen
September 15, 2022 at 2:52 pmCould I half this recipe?
Stephanie
September 16, 2022 at 2:59 amHonestly 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.
Peach Salsa | Lewis Family Food
December 2, 2022 at 2:41 pm[…] Everyday Shortcuts, 2021 (2022) […]
Lisa
January 4, 2023 at 2:58 pmDo you know the nutritional value per serving?