Go Back
–+ servings
Homemade peach salsa served with tortilla chips beside jars of canned peach salsa.
Print

Peach Salsa for Canning

A sweet and spicy peach salsa made with fresh peaches, jalapeños, red pepper, onion, cilantro, and simple seasonings. This small batch salsa is water bath canned so you can enjoy the flavour of peach season later in the year.
Course Appetizer, Canning,
Cuisine American
Keyword Cowboy candy, cowboy candy jalapenos
Prep Time 45 minutes
Cook Time 5 minutes
Processing Time 15 minutes
Total Time 1 hour 5 minutes
Servings 6 half-pint jars

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

Processing times
0 to 1,000 feet: 15 minutes
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.