Peach Salsa Recipe For Canning

A white bowl filled with chunky peach salsa, featuring visible pieces of red pepper and onion, sits on a white marble surface with peach slices nearby.

This peach salsa recipe for canning is a sweet and spicy way to preserve fresh peaches in half-pint jars using a simple water bath method, no pressure canner needed.

Course Condiment, party food

Cuisine American, Southern

Diet Vegan, Vegetarian

Keyword canning, peaches, salsa, spicy

Prep Time 30

Cook Time 20

Total Time 50

Servings 1/2 pints

Calories 602

Author Gina Dickson

Equipment

Ingredients

1/2 cup white vinegar
6 cups chopped pitted, peeled peaches
1 1/4 cups red onion finely chopped
4 jalapeno peppers finely chopped
1 red bell pepper seeded and chopped
1/2 cup cilantro loosely packed finely chopped
2 tablespoons liquid honey
1 clove garlic finely minced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt

Instructions

Prepare the Canner and Jars

Prepare your canner, jars, and lids according to standard canning procedure.

Cook the Salsa

In a large stainless steel saucepan, combine the vinegar and peaches.
Add the onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin, cayenne, and salt.
Bring to a boil over medium-high heat, stirring constantly.
Reduce the heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Remove from heat.

Fill and Process the Jars

Ladle the hot salsa into hot jars, leaving 1/2 inch of headspace.
Remove air bubbles and adjust headspace if needed by adding more hot salsa. Wipe the rim clean.
Center a lid on each jar and screw the band down until you feel resistance, then increase to fingertip tight.
Place the jars in the canner filled with water, making sure they are completely covered with water.
Bring to a boil. Once the water is boiling, process for 15 minutes.
Remove the canner lid, wait 5 minutes, then remove the jars. Let cool on a kitchen towel for 24 hours.
Remove the rings and check that the jars are sealed properly. Write the name and date on the lids and store in a cool, dry place for up to one year.

Notes

Storage: Store sealed jars in a cool, dark place, away from direct sunlight and temperature swings, for up to 1 year. Before storing, check that each lid is concave and doesn't flex when pressed. Label jars with the canning date. Inspect before eating every time, don't use a jar with a bulging lid, spurting liquid, mold, or an off smell. Refrigerate after opening.
Freezing: If a jar doesn't seal properly, transfer that salsa to a freezer-safe container and freeze for up to 3 months.
Substitutions: Up to 1 cup of the peaches can be swapped for chopped, pitted, peeled apricots.
Variations: Adjust jalapeño amount up or down to control heat level.
Jar Size: Tested for eight half-pint jars only. Do not can in pint or quart jars; processing time has not been tested for larger jar sizes.

Nutrition