Homemade Peach Salsa Recipe for Canning
In the United States, Georgia is known as the Peach State and is famous for its peaches. Here in Canada, we look forward to the beautiful peaches grown in British Columbia. I was fortunate enough to live in the Okanagan, BC, for several years, where I could enjoy ripe peaches fresh from the trees during harvest season.
One of my favourite things to make was homemade canned peach salsa. It is quite different from its tomato-based cousin because this peach salsa recipe contains no tomatoes at all. Instead, juicy peaches are combined with red onion, peppers, jalapeños, and cilantro to make a colourful, sweet and savoury salsa with a little bit of heat.
Peach salsa can certainly be made fresh, but this homemade peach salsa recipe is made for canning, so the sealed jars can be stored in the pantry and enjoyed long after peach season is over.
How to Make Peach Salsa for Canning
This recipe makes approximately 6 half- pint jars.
Peach Salsa Ingredients
- 6 cups peeled, pitted, and chopped yellow peaches (preferably freestone)
- 1 1/4 cups chopped red onion
- 4 jalapeño peppers, finely chopped (or to taste)
- 1 red bell pepper, seeded and finely chopped
- 1/2 cup loosely packed fresh cilantro, finely chopped
- 1/2 cup white pickling vinegar (at least 5% acidity)
- 2 tablespoons granulated white sugar
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons canning or pickling salt
- 1 1/2 teaspoons ground cumin, optional
- 1/2 teaspoon cayenne pepper, optional
Note: The ingredients listed are for a single recipe. I made a double batch while making this post.
Step 1: Sterilize the Canning Jars
There are several ways to sterilize canning jars, but because this peach salsa for canning makes a relatively small batch, I recommend simply boiling the jars in a large pot on the stovetop.
Inspect each jar for cracks, chips, or rough edges, paying particular attention to the rims. Wash the jars, lids, and screw bands in hot, soapy water and rinse them well.
Place a canning rack in the bottom of a large pot and set the clean jars upright on the rack.
Fill the pot with enough hot water to cover the jars by at least one inch. Cover the pot and bring the water to a full rolling boil.
Boil the jars for 10 minutes.
Reduce the heat and leave the jars in the hot water until the peach salsa is ready. Keeping the jars hot helps prevent the glass from cracking when you fill them with hot salsa.
Prepare the Canning Lids
Prepare your canning lids according to the manufacturer’s directions. The lids I use are approved for boiling, so I place them in a small saucepan, cover them with water, and boil them as directed on the package. Check the instructions for the particular brand of lids you are using.
Step 2: Blanch and Peel the Peaches
If possible, use freestone peaches for this recipe. The pit separates much more easily from the flesh, which makes the peaches quicker and easier to prepare for salsa. Regular peaches will still work just fine. If the pits are stubborn, simply cut the peach flesh away from the pit with a small paring knife.
Begin by bringing a large pot of water to a boil. Fill a large bowl with cold water and ice and place it beside the stove.
Working with a few peaches at a time, carefully lower them into the boiling water and blanch for 30 to 60 seconds. You will notice the peach skins begin to wrinkle or even split when they are ready.
Remove the peaches from the boiling water with a slotted spoon and immediately place them into the ice water.
Let the peaches cool in the ice water for about two minutes.
Use a small paring knife to lift the skin near the stem end. The skins should slip off quite easily. If you have a stubborn peach that does not want to peel, return it to the boiling water for another 20 to 30 seconds.
Step 3: Chop the Peaches and Vegetables
Cut the peeled peaches in half, remove the pits, and chop the peaches into small pieces.
Measure 6 cups of prepared peaches and place them in a large bowl.
Chop the red onion and red bell pepper into small pieces.
Finely chop the jalapeño peppers, removing the seeds and membranes first. I recommend wearing kitchen gloves while handling the jalapeños to protect your skin from the heat. For more heat, leave some of the seeds and membranes in the jalapeños or increase the cayenne to taste.
Finely chop the fresh cilantro and garlic.
Measure all of the prepared ingredients and place them in the refrigerator until you are ready to use them.
Step 4: Cook the Peach Salsa
Remove your prepared peaches and vegetables from the refrigerator.
Pour the 1/2 cup white pickling vinegar (at least 5% acidity) into a large stainless steel saucepan. Add the sugar, salt, and spices, including the cumin and cayenne if using. Stir to combine.
Add the chopped peaches, red onion, jalapeños, red bell pepper, cilantro, and garlic.
Bring the peach salsa to a boil over medium-high heat, stirring constantly.
Once it comes to a boil, reduce the heat to a simmer and cook for about 5 minutes, stirring frequently.
As the salsa cooks, the peaches and vegetables will begin to release their juices. This is important because those juices provide the liquid needed when filling the canning jars. Give the salsa the full 5 minutes of simmering time so enough liquid develops while the peaches and vegetables still remain in visible pieces.
Remove the saucepan from the heat.
Step 5: Fill the Canning Jars
While the peach salsa is cooking, gather your canning supplies onto the counter. Have a wooden cutting board or tea towel-covered counter ready, along with your jar lifter, canning funnel, ladle, lids, and screw bands.
Use a jar lifter to remove one hot empty jar from the water and carefully drain it.
Place a canning funnel over the jar and ladle the hot peach salsa into the hot jar, leaving 1/2 inch of headspace.
Slide a plastic or silicone utensil around the inside edge of the jar to release any trapped air bubbles. Check the headspace again and add more salsa if needed to maintain a 1/2 inch headspace.
Wipe the rim of the jar with a clean, damp cloth.
Center a prepared lid on the jar and add the screw band. Tighten the band until it is fingertip tight.
Place the filled jar into the hot water canner and continue filling the remaining jars.
Step 6: Water Bath Can the Peach Salsa
Once all the jars are in the canner, make sure they are covered by at least 1 inch of water.
Place the lid on the canner and turn the heat to high. Keeping the canner covered helps the water come to a full boil and maintain that boil during processing.
Bring the water to a full boil and process the jars for the recommended time, adjusting the processing time for your elevation if needed.
Peach Salsa Processing Time by Elevation
Process the pint or half-pint jars according to your elevation:
0 to 1,000 feet: 15 minutes
1,001 to 6,000 feet: 20 minutes
Above 6,000 feet: 25 minutes
When the processing time is finished, turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before removing them.
For more information about adjusting processing times for your elevation, see the National Center for Home Food Preservation’s canning guidelines.
Selecting the Correct Processing Time — National Center for Home Food Preservation
Step 7: Cool the Peach Salsa Jars and Check the Seals
Using a jar lifter, carefully remove the peach salsa jars from the canner and place them upright on a tea towel or wooden cutting board.
Leave a little space between the jars so air can circulate around them, and let the salsa cool undisturbed for 12 to 24 hours.
Do not tighten the screw bands or press down on the centers of the lids while the jars are cooling.
Once cool, check each jar to make sure it has sealed. The center of the lid should be pulled downward and should not flex when gently pressed.
Label the jars with the contents and date, and store your homemade peach salsa in a cool, dark pantry.
If you find a jar that hasn’t sealed properly, you can still use the peach salsa. Place the jar in the refrigerator and use it soon.
Serving Suggestions for This Peach Salsa Recipe
This canned peach salsa is delicious served with tortilla chips, but there are lots of other ways to enjoy it. Try spooning it over grilled chicken, pork, or fish, or use it as a topping for fish tacos, tacos, and quesadillas.
It also makes an easy appetizer served with cream cheese and crackers, and the sweet heat works especially well on a simple charcuterie board with cheese and toasted baguette slices.
Once opened, store the peach salsa in the refrigerator.
This homemade peach salsa is a great way to enjoy fresh peaches beyond the short summer season. It has just enough sweetness, a little heat from the jalapeños and cayenne, and plenty of fresh flavour from the onion, peppers, and cilantro. Once the jars are sealed and tucked away in the pantry, you will have an easy homemade salsa ready for chips, tacos, grilled chicken, or whenever you want a little taste of peach season. It also feels so good to already have a few jars put away for the holiday appetizer season, when having something homemade and ready to serve makes entertaining that much easier.
Peach Salsa for Canning
Ingredients
- 6 cups peeled pitted, and chopped yellow peaches, preferably freestone
- 1 ¼ cups chopped red onion
- 4 jalapeño peppers finely chopped
- 1 red bell pepper seeded and finely chopped
- ½ cup loosely packed fresh cilantro finely chopped
- ½ cup white pickling vinegar at least 5% acidity
- 2 tablespoons granulated white sugar
- 1 clove garlic finely chopped
- 1 ½ teaspoons canning or pickling salt
- 1 ½ teaspoons ground cumin optional
- ½ teaspoon cayenne pepper optional
Instructions
- Prepare and keep the canning jars hot.
- Blanch the peaches for 30 to 60 seconds, transfer them to ice water, peel, pit, and chop.
- Chop the onion, bell pepper, jalapeños, cilantro, and garlic.
- Add the vinegar, sugar, salt, cumin, and cayenne to a large stainless steel saucepan and stir to combine.
- Add the peaches, onion, jalapeños, bell pepper, cilantro, and garlic.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce the heat and simmer for about 5 minutes. The peaches and vegetables will release more juice as the salsa cooks.
- Ladle the hot salsa into hot half-pint jars, leaving 1/2 inch headspace.
- Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply the lids and screw bands fingertip tight.
- Process in a boiling water canner according to elevation.
- Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
- Remove the jars and let them cool undisturbed for 12 to 24 hours before checking the seals.
Notes
1,001 to 6,000 feet: 20 minutes
Above 6,000 feet: 25 minutes
- Freestone peaches are easiest to prepare, but other yellow peaches work too.
- For more heat, leave some of the jalapeño seeds and membranes in, or increase the cayenne to taste.
- Once opened, refrigerate the salsa.
Pin this easy peach salsa for canning to save for peach season. Made with fresh peaches, red pepper, jalapeños, onion, cilantro, and simple seasonings, it has a sweet and spicy flavour that is delicious with tortilla chips or served alongside grilled chicken and tacos.
More Homemade Canning Recipes
I love having homemade sauces, pickles, and preserves tucked away for fall and the holidays. Add a block of cream cheese and a few crackers, and in just a couple of minutes you have an easy appetizer ready to serve.
Cowboy Candy Jalapeños
Cowboy Candy is a sweet and spicy way to preserve jalapeños. We like it spooned over cream cheese with crackers, added to burgers and sandwiches, or served alongside grilled meat.
Homemade Beet Relish with Horseradish
Beet relish is a colourful homemade preserve with earthy beets and a little tangy bite. It is lovely served with roast meats, sandwiches, or alongside a simple cheese and cracker plate.