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!
Other Delicious Salsa Recipes on Binky’s Culinary Carnival
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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!
Tools I Use to Make Peach Salsa
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Canning Peach Salsa
- 3/4 cup white vinegar
- 9 cups chopped, pitted and peeled 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
- 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.
- Bring to boil over high heat, stirring occasionally.
- Boil gently until slightly thickened, about 10 minutes.
- Remove from heat.
- Salsa will last in the refrigerator for about 1 week. If you are canning, follow the instructions here.
Do not double recipe.
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 in a cool place.
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. See FTC Disclosure, here.
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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.