Peach Salsa
Sweet and spicy peach salsa with fresh peppers, vinegar, and honey. A tested canning recipe that’s shelf-stable, flavorful, and easy to adjust for heat.
Servings: 64 servings, Makes 8 half pint jars (8 oz each)
Equipment
Ingredients
- ½ cup vinegar white or cider vinegar, 5% acidity
- 6 cups peaches peeled, pitted, and chopped
- 1¼ cups red onion chopped
- ½ cup jalapeño peppers finely chopped (about 4 medium)
- 1 cup red bell pepper chopped
- ½ cup cilantro finely chopped and loosely packed
- 2 Tbsp honey
- 1 clove garlic finely chopped
- 1½ tsp ground cumin
- ½ tsp cayenne pepper optional
Instructions
- Prepare salsa: Pour vinegar into a saucepan. As you chop the peaches, stir them into the vinegar to prevent browning.
- Cook: Add remaining ingredients to the pot and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently.
- Can it: Ladle hot salsa into sterilized jars, leaving ½ inch headspace. Remove bubbles, wipe rims, apply lids fingertip-tight.
- Process: Process in a boiling water bath for 15 minutes for half pints, and 20 minutes for pints (adjust for altitude).
- Cool & store: Let jars sit undisturbed for 12–24 hours. Check seals, label, and store for up to 18 months.
Notes
Altitude Adjustments
To ensure safety, adjust your processing time based on elevation:- 0 to 1,000 feet: 15 minutes for half pints, 20 minutes for pints
- 1,001 to 6,000 feet: 20 minutes for half pints, 25 minutes for pints
- Above 6,000 feet: 25 minutes for half pints, 30 minutes for pints
Nutrition
Calories: 11kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.1mg