Canned Peach Salsa

This sweet and savory canned peach salsa is the best appetizer or topping for your meals. A shelf stable recipe that it worth having in your pantry.

Water bath canning has become a big hobby of mine in the past year. The want to preserve food I’ve grown in my garden or when I find a good deal on produce and to be able to make it last has become something I prioritize. Homemade canned goods are easy to make and taste so good!

This peach salsa is easily a new favorite of my husband and I’s. The sweetness of the peaches adds a whole new level of deliciousness to salsa when you combine it with the other very savory ingredients. It’s amazing just dipped with tortilla chips or used as a topping for tacos, quesadillas, enchiladas, and nachos.

This salsa will keep for years on the shelf. Now my family will go through it long before that time comes, but just knowing I have delicious, healthy food readily available is a luxury I wish more talked about and utilized.

I wrote a blog post about the differences between Water Bath vs. Pressure Canning. If you start to dabble in frequently canning, I’d recommend reading this, so you know which process to use.

Some other water bath canning recipes you should try is Cowboy Candy, Canned Peach Pie Filling, and Canned Coleslaw.

Ingredients

• Yellow Peaches
• White Vinegar
• Red Onion
• Jalapenos
• Red Bell Pepper
• Honey
• Cumin
• Red Pepper Flakes

Instructions

• Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
• You are going to want to blanch your peaches first. In a large stock pot, fill it about half or 2/3 full of water and bring to a boil. To the side, have a large bowl full of ice water. Score the bottom of your peaches with an X. Put your peaches in the boiling water for 45 seconds. Put them directly into the ice water to stop the cooking process. Once cooled, peel off the skins and discard them along with the pit.
• Now chop your peaches into 1/4-inch pieces. Add them along with the white vinegar to a large stainless-steel pot. Stir to get the peaches coated. This will keep them from browning while you prep the rest of your ingredients.
• Dice your red onion. Remove the seeds from the bell pepper and chop. Remove the seeds from the jalapenos and chop finely.
• Combine all the ingredients in the pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and a low boil, stir frequently for 5 minutes. Remove from the heat.
• Ladle the hot peach salsa into your hot jars, leaving 1/2-inch headspace. Debubble. Wipe the rims with a damp paper towel. Place your lid and band on and tighten to fingertip tight.
• Place your jars in your canner. The water needs to be completely covering the jars by at least an inch. Bring to a boil and process for 15 minutes. Remove the canning lid and wait 5 minutes, then remove the jars and place on a dish towel to cool.
• Let cool for 24 hours before touching them. After the 24 hours, wipe them down with a damp washcloth and remove the bands. Label with the name and date. Any jars that didn’t seal, put in the refrigerator and enjoy.