Canning Peach Salsa -easy & delicious!

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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 have made cherry salsa, citrus salsa, various 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! A favorite of friends and family alike. 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. I also found a cool recipe online for Oscar Relish which is amazing!

What type of peaches should I use?

When canning peach salsa, the best peaches to use are the peaches you have. They will all make delicious salsa. The only thing I would advise, is that it is better to use peaches when they are in season.

Buying peaches from the grocery store, in the off season, is not advisable. The peaches have much less flavor than fresh, in season, peaches.

What you need

• white vinegar
• peaches
• jalapenos
• red onion
• red pepper
• garlic
• parsley or cilantro
• fresh oregano
• honey
• cumin
• cayenne pepper

How to make it

1. Chop up vegetables. Sterilize jars in water bath canning pot.
2. Peel, deseed, halve and chop peaches.
3. Immediately add to large stainless pot. Add vinegar. Add remaining ingredients, except fresh herbs.
4. Bring to boil, low boil about 10 minutes, until some of the juice cooks down. Add fresh parsley or cilantro and oregano. Cook a couple more minutes.
5. Load hot salsa into hot jars, leaving 1/2″ headspace. Proper canning tools will save you from burns.
6. Wipe rims with damp paper towel.

Add lids and band to jars. Tighten bands finger tip tight. Process jars for 15 minutes. Allow to sit in hot water an additional 5 minutes.

Allow jars to sit on counter undisturbed for 24 hours. Check seal. If lid flexes up or down, jar did not seal properly and should be stored refrigerated. Use those jars first.

Pro tips for success

• Use whatever fresh, in season peaches, you can source. It’s important that they are in season, for best flavor.
• Add vinegar to peaches immediately, to minimize browning.
• You can use any bell pepper you have, red just adds a lot of color.
• I you don’t like cilantro, substitute flat leaf parsley.
• Use fresh, local honey, if you can find some. It is healthier and is suggested to help with seasonal allergies.
• Dried oregano and parsley or cilantro can be substituted for fresh, you will need to add less.

Great ways to use Peach Salsa

• tacos, especially pork or chicken
• taquitos
• burritos
• fajitas
• appetizer with chips
• fish
• pork
• chicken

Other Delicious Salsa Recipes

• Roasted Garlic Salsa
• Corn and Black Bean Salsa
• Green Tomato Salsa
• Chipotle Salsa
• Strawberry Salsa
• Fruit Salsa with Sweet Chips

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

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Tools I Use to Make Peach Salsa

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• canning pot
• canning tools
• chef’s knife
• jelly jars

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Canning Peach Salsa

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!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 6 votes

Print Pin Rate

Course: Appetizer, sauce

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 192 tablespoons

Calories: 5kcal

Author: Beth Neels

Cost: $12

Ingredients

• 3/4 cup white vinegar
• 9 cups chopped, pitted and peeled peaches about 10-12 medium peaches
• 1 1/4 cup red onion, chopped medium
• 3 large jalapeno peppers, with seeds, finely chopped, about 3/4 cup
• 1 large red bell pepper, seeded and chopped, about 1 1/2 cup See notes
• 2 cloves garlic, finely chopped
• 1/2 cup freshly chopped parsley
• 3 Tbsp fresh oregano
• 3 Tbsp honey
• 1 Tbsp ground cumin
• 3/4 tsp ground cayenne pepper

US Customary – Metric

Instructions

• In large saucepan, combine all ingredients, except fresh herbs.
• Bring to boil over high heat, stirring occasionally.
• Boil gently until slightly thickened, about 10 minutes.
• Add parsley and oregano, continue to cook a few more minutes
• Remove from heat.
• Add hot salsa to hot jars. Wipe rims with damp paper towel.
• Place lids on jars. Screw on bands and tighten to fingertip tight.
• Process pint jars 15 minutes, for sea level. Adjust times for about 3000 ft.
• Salsa will last in the refrigerator for about 1 week. If you are canning, follow the instructions here.

Water Bath Canning Pot

canning jars- Pint

canning tool set

saucepans

Notes

Makes 6 pints.

Use any sweet, fresh, in season peaches you can find.

If you don’t have red pepper, use any color bell pepper you have. The red just looks great with the yellow peaches.

Try to find free stone peaches for easy preparation.

Add vinegar to peaches as soon as they are cut up and added to pot, to minimize browning.

Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.

If lids have not sealed, store those jars in refrigerator and consume those jars first.

Store sealed jars in a cool place.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Potassium: 19mg | Vitamin A: 70IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.1mg

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Originally published September 26, 2017. Updated September 8, 2020