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.
Recipe
Peach Salsa Canning Recipe
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
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.
Lisa A Herr
Did u use fresh or dried cilantro?
Alison
fresh
Hollyne
Can you substitute pineapple for peaches?
Alison
Yes!
Susie
Are the reviews posted somewhere that we can read? I always get great ideas from other folks that have made recipes.
Alison
Yes! At the bottom of the recipe you can select reviews next to comments and read what others have written.
Amy
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?
Alison
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.
Carla Craycraft
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.
Paige Hiller
No salt?
Alison
You can add a dash of salt if you’d like. I did not think it needed it.
Tabi
10 minutes…are you at sea level? Should I adjust for high altitude?
Alison
Yes, you should increase time as needed for your altitude.
Allyssa
How much for time increase do you recommend?
Alison
I would start with 5 minutes and go from there.
Mamanita
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.
Janet H.
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.
Alison
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.
Janet H
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!
Liz
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.
Alison
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.
Nikki
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.
Nicolette
How long is the salsa good for?
Alison
12-18 months shelf life
Haley
I’m wondering about the acidity of this recipe….doesn’t seem like very much vinegar compared to most water bath salsa recipes?
Greg Gibbs
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. 😆
Alison
So glad you like my recipe! My kids and husband like it hot also. lol
Colleen
Could I half this recipe?
Stephanie
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.
Karen
I really would like to use this recipe as sounds wonderful. I was wondering if I could use half peaches and half mangos
Lisa
Do you know the nutritional value per serving?
Lorraine
Can I use frozen peaches
Alison
Yes, you could use frozen. Measure out frozen peaches, then thaw. Include in the recipe any juice from them as they thaw.
Jill
Is this recipe safe according to canning standards and ph levels?
Alison
It is!
Swan
How many jars of 8oz does this make?
Amy Jezek
Delicious and easy to follow! Thank you!!
Alison
You’re welcome! So glad you liked it!
Marnie Hamber
Hi,
I’m wondering if you can freeze the salsa? Thanks
Sherry
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!
Alison
You’re welcome. I am so glad you like it.
Marlene Lafrentz
Could I freeze this salsa instead of canning it?
Alison
Yes, you can freeze it. Allow to cool before placing it in an airtight container and freeze for up to 6 months.
Michelle
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.
Alison
So glad you like it!
Liz D
Is vinegar necessary for the canning process? I’m not a fan of vinegar and can always taste it I recipes.
Alison
Yes, it is very necessary as it prevents the growth of harmful bacteria and ensures food safety.