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!
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?
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
- red onion
- red pepper
- parsley or cilantro
- fresh oregano
- cayenne pepper
How to make it
- Chop up vegetables. Sterilize jars in water bath canning pot.
- Peel, deseed, halve and chop peaches.
- Immediately add to large stainless pot. Add vinegar. Add remaining ingredients, except fresh herbs.
- 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.
- Load hot salsa into hot jars, leaving 1/2″ headspace. Proper canning tools will save you from burns.
- 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
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!
If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
Tools I Use to Make Peach Salsa
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays. Sign up form is below!
If you try this recipe, let me know how you like it in the comments below. I would love to hear from you!
For all of my favorite tools for cooking and gift ideas, see my New Amazon Store
I hope you enjoyed the recipe. Thanks for stopping by today!
Enjoy! And have fun cooking!
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. This helps us to bring you more great free recipes! Thank you! See FTC Disclosure, here.
Canning Peach Salsa
- 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
- 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.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. Thank you for supporting Binky’s Culinary Carnival! See FTC Disclosure, here.
Originally published September 26, 2017. Updated September 8, 2020