Summer Fruit Salsa with Honey & Balsamic

No ratings yet

Summer Fruit Salsa with Honey & Balsamic

A sweet and savory summer salsa with peaches, pears, tomatoes, honey, and balsamic. Safe for water bath canning and perfect for topping or dipping.

Prep Time20

Cook Time10

Canning time15

Total Time45

Course: Salsa

Cuisine: American

Keyword: fruit salsa

Servings: servings, about 6 pints

Equipment

Water Bath Canner

Ingredients

4 cups tomatoes cored, peeled, and chopped
2 cups peaches peeled, pitted, chopped, and treated to prevent browning
2 cups pears peeled, cored, chopped, and treated to prevent browning
1 medium red bell pepper stemmed, seeded, and finely chopped
1 cup red onion finely chopped
3 to 4 medium jalapeño peppers seeded and finely chopped
½ cup cilantro loosely packed
½ cup honey
1 medium lemon juice and zest
¼ cup balsamic vinegar
1 tbsp fresh mint finely chopped

Instructions

Prepare a Canner: If canning, prepare a waterbath canner and jars before you being.
Prepare salsa: Combine all ingredients in a large pot. Bring to a boil, then simmer for 5 minutes.
Fill jars: Ladle hot salsa into sterilized pint or half-pint jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, and apply lids fingertip tight.
Process: Process jars in a boiling water bath—15 minutes (0–1,000 ft), 20 minutes (1,001–6,000 ft), 25 minutes (above 6,000 ft).
Cool & store: Let cool 12–24 hours. Check seals, label, and store. Best flavor develops after a few weeks.

Notes

Is This a Safe Salsa Canning Recipe?

Yes—this is a safe, tested salsa canning recipe adapted from the Ball Book of Canning, which follows the established guidelines from the National Center for Home Food Preservation.

You don't have to can this salsa—it also makes a fantastic refrigerator or freezer preserve. But if you are canning it, it's important to follow the ingredient ratios to ensure the final product is safe for shelf storage.

Do not decrease the amount of acid in the recipe. The lemon juice and balsamic vinegar are essential for maintaining proper pH levels, making the salsa safe for water bath canning. Similarly, don’t reduce the quantity of acidic ingredients like tomatoes, peaches, or pears.

You can reduce or omit low-acid ingredients, such as peppers, onions, or herbs. Feel free to use fewer jalapeños, skip the mint, or reduce the cilantro—just don’t increase those components beyond what’s called for in the recipe.

As with all canning recipes, you can freely adjust the salt, dry spices, and herbs to your taste. The salt here is for flavor, not preservation, and the same goes for ingredients like mint or additional dry seasonings.

Nutrition