Canning Peach Salsa is way easier than you imagine and how nice would it be to have your own homemade salsa? So much better than the commercial stuff!
We go through about a half a ton of salsa around this house in a year! Needless to say, I make salsa out of everything! I made cherry salsa, citrus salsa, tomato salsa, salsa verde, pineapple edamame salsa, even green tomato salsa! But I don’t know if anything beats this peach salsa! It is sweet and spicy at the same time and goes with just about any food! I especially love it with my Steak and Chorizo Taquitos!
We have 4 peach trees, all of which are late season, so the end of August and beginning of September, I am up to my eyeballs in peaches! What to do with them all? As many things as I can come up with! This year I made a killer Peach Bourbon BBQ sauce (recipe coming soon!). I also found a cool recipe online for Oscar Relish which is amazing! I’ll share that soon too!
The thing that I made the most of was Peach Salsa! Yum!
Canning Peach Salsa
Canning Peach Salsa is really pretty easy to do. Just cut up the vegetables and peaches, add them and the rest of ingredients to a large pot and let it cook down to your desired thickness. With a big batch this usually takes a few hours over medium heat, stirring occasionally.
Canning isn’t difficult to do either but has kind of become a lost art. You just need a few specialty tools. A canning pot and this utensil set is key to avoid burns! You can do it with out them but they make the job a whole lot easier!
I hope you enjoy the recipe today for Canning Peach Salsa! Leave me a comment below and hit those old share buttons to save to your favorite social media! Enjoy! And Have Fun Cooking!
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Preserve that summer flavor for use all year long with this spicy, fruity salsa!
- 3/4 cup white vinegar
- 9 cups chopped pitted and peeled peaches or use a combination of peaches and plums
- 1-1/4 cups red onion , chopped medium
- 3 large jalapeño peppers , with seeds, finely chopped, about 3/4 cup
- 1 large red bell pepper , seeded and finely chopped, about 1 1/2 cups
- 1/2 cup chopped fresh parsley
- 3 tbsp . chopped fresh oregano
- 3 Tbsp . honey
- 2 clove garlic , finely chopped
- 1 Tbsp . ground cumin
- 3/4 tsp . tsp. cayenne pepper
In a large, saucepan, combine vinegar and peaches.
Add the rest of the ingredients.
Bring to a boil over high heat, stirring frequently.
Boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Remove from heat.
Salsa will last in refrigerator for a week, or so.
I have not tried freezing yet, but it seems to me it's a good candidate. I'll try it and update here.
If you are not canning, make only enough so that you can eat it in a few days. (That's not too hard in my house because it's everyone's favorite!)
If you are canning, wash and sterilize jars. Pour boiling water over lids, bands and utensils to cover. Let stand in hot water until ready to use.
Ladle hot salsa into hot jars, leaving a half inch head space. Wipe rims with damp paper towel.
Tighten hot lids onto jars to fingertip tightness.
Process in boiling water bath for 15 minutes. Turn off heat and let sit in hot water for 5 more minutes.
Cool on counter. Lids should ping when sealed. Check for seal by pushing in on the center of lid when totally cool. If the lid doesn't spring back, it is sealed. If it does, store in refrigerator.
Store in a cool dry place for up to one year. (It will never last that long).
Makes 6 half pints