Description

This peach salsa canning recipe is bursting with sweet, spicy, and tangy flavors. With fresh peaches, tomatoes, and jalapeños, it’s a vibrant, summery salsa that you can preserve and enjoy all year long.

Ingredients

Scale

6–8 cups freshly diced peaches
6–8 large tomatoes
1 cup finely chopped red onions
4 jalapeño peppers, seeded and finely chopped
1 large sweet red pepper, chopped
½ cup finely chopped cilantro
2 tsp minced garlic
1 tsp ground cayenne pepper
2 tsp ground cumin
¼ cup honey (or agave/maple syrup)
½ cup white vinegar (or apple cider vinegar)

Instructions

Blanch peaches for 60 seconds, transfer to ice bath, peel, pit, and dice. Optional: toss with lemon or lime juice.
Blanch tomatoes, ice bath, peel, seed, and dice.
In a large non-reactive pot, combine peaches, tomatoes, onions, jalapeños, red pepper, cilantro, garlic, cayenne, cumin, honey, and vinegar. Stir well.
Bring to a boil over medium-high heat. Cook uncovered for 5-10 minutes, stirring frequently, until slightly thickened.
Sterilize jars and lids in simmering water (180°F) while salsa cooks. Keep jars hot.
Ladle hot salsa into hot jars, leaving ¼–½ inch headspace. Wipe rims clean and apply lids and rings.
Process jars in a boiling water bath canner for 10 minutes (adjust for altitude).
Remove jars and let cool covered with a towel for 12 hours. Ensure lids are sealed before storing in a cool, dark place.

Notes

Use ripe, fragrant peaches and deep red tomatoes for the best flavor. Always follow safe canning practices and never reduce vinegar content. For a spicier salsa, substitute habanero or serrano peppers.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Condiments
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 119
Sugar: 23.8g
Sodium: 476mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4.8g
Protein: 2.4g
Cholesterol: 0mg

Keywords: peach salsa, canning recipe, summer salsa, homemade salsa, spicy fruit salsa