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.
