Canning Peach Salsa -easy & delicious!

      No Comments on Canning Peach Salsa -easy & delicious!

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!

Canning Peach Salsa
Canning Peach Salsa

Jump to Recipe

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!

Canning Peach Salsa 2

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!

Canning Peach Salsa 3

The thing that I made the most of was Peach Salsa! Yum!

Canning Peach Salsa

Canning Peach Salsa 4

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 Peach Salsa 5

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!

Binky’s Signature

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are I use and enjoy and that I believe would be of value to my readers. Binky’s Culinary Carnival is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Recipe

Peach Salsa
Print

Peach Salsa

Preserve that summer flavor for use all year long with this spicy, fruity salsa!

Course Condiment
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 half pints
Calories 100 kcal
Author Binky

Ingredients

  • 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

Instructions

  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *