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Pioneering Today-How to Can Peach Salsa

Canning Recipes, Food Preservation, Food Preservation - Canning, Fruit, Jam and Jelly, Recipes, Water Bath

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How to can fresh peach salsa www.melissaknorris.com Pioneering Today

My father's favorite fruit is peaches, specifically, peach pie. In an effort to make homemade Christmas gifts, I decided to can up some peach pie filling for part of his Christmas gifts. I ended up with one and half boxes of peaches, so after canning seven jars of the peach pie filling, I still had quite a bit left over.

We ate peaches fresh, peaches cooked on the grill with a honey cinnamon glaze (oh so good), peach fruit leather, peach and mint smoothies, and I still had peaches. So I decided to make up a batch of peach salsa. Tomatoes and I have a love hate relationship. I love to eat and cook with them, but they hate to grow in my Pacific Northwest garden, or maybe it's just my garden, not the Pacific Northwest. Some of my neighbors grow gorgeous tomatoes, and while I can grow almost everything else, tomatoes are my one true woe.

I don't like a real hot salsa and peaches give a nice balance of sweet with the heat. I actually prefer it over regular salsa.

I adapted this recipe from *affiliate link Ball Complete Book of Home Preserving

How to Can Fresh Peach Salsa

1/2 cup apple cider vinegar

6 cups peeled and chopped peaches

1 1/4 cups chopped onion

2 jalapeno peppers, seeds removed, finely chopped

2 hot yellow wax peppers, seeds removed, finely chopped

1 red bell pepper, seeded and chopped

1/2 cup loosely packed finely chopped cilantro

2 tablespoons honey

1 clove garlic, minced

1 1/2 teaspoons ground cumin (I find it important to use organic fresh spices when possible and purchase all of my spices from my affiliate partner Rose Mountain Herbs. I've found I can usually use less because the flavor is much more potent when using a fresh quality product.)

Makes 5 pint jars

In a large stainless steel pot, combine vinegar and prepared peaches. Add onion, peppers, cilantro, honey, garlic, and cumin. Stirring constantly, bring to a boil over medium-high heat. Reduce heat, boiling gently and stirring often, until slightly thickened, around 4 to 5 minutes. Remove from heat.

Ladle hot salsa into your prepared jars, leaving 1/2 inch head space. Remove air bubbles and wipe rim of jar with a clean damp cloth. Center lid on jar and screw band down snugly.

Place jars in rack inside waterbath canner. Make sure tops of jars are covered by at least 1 to 2 inches of water. Bring water to a boil and process for 15 minutes. Remove canner lid and remove jars onto a folded towel after 5 minutes. Allow to cool and set for 24 hours before storing in a cool dark space. Be sure to check seals before storing. If a jar hasn't sealed, immediately store it in the fridge.

I actually put one jar in the fridge without canning it to use right away. I baked a salmon and during the last 10 minutes of baking, spooned this peach salsa on top. It was delicious and paired so nicely with the fish. (We ate it so fast I forgot to snap a picture, but it was pretty and tasty.)

How to Can Fresh Peach Salsa

Melissa Norris
5 from 1 vote
Print Recipe Pin Recipe
Servings 5 pint jars

Ingredients
  

  • 1/2 cup apple cider vinegar
  • 6 cups peeled and chopped peaches
  • 1 1/4 cups chopped onion
  • 2 jalapeno peppers seeds removed, finely chopped
  • 2 hot yellow wax peppers seeds removed, finely chopped
  • 1 red bell pepper seeded and chopped
  • 1/2 cup loosely packed finely chopped cilantro
  • 2 tbsp honey
  • 1 clove garlic, minced
  • 1 1/2 tsp ground cumin

Instructions
 

  • In a large stainless steel pot, combine vinegar and prepared peaches. Add onion, peppers, cilantro, honey, garlic, and cumin. Stirring constantly, bring to a boil over medium-high heat. Reduce heat, boiling gently and stirring often, until slightly thickened, around 4 to 5 minutes. Remove from heat.
  • Ladle hot salsa into your prepared jars, leaving 1/2 inch head space. Remove air bubbles and wipe rim of jar with a clean damp cloth. Center lid on jar and screw band down snugly.
  • Place jars in rack inside waterbath canner. Make sure tops of jars are covered by at least 1 to 2 inches of water. Bring water to a boil and process for 15 minutes. Remove canner lid and remove jars onto a folded towel after 5 minutes. Allow to cool and set for 24 hours before storing in a cool dark space. Be sure to check seals before storing. If a jar hasn't sealed, immediately store it in the fridge.
Tried this recipe?Let us know how it was!

Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. 10+ Easy Home Canning RecipesMelissa K. Norris

    June 6, 2014 at 3:24 pm

    […] peach salsa recipe is great with baked salmon or your favorite […]

    Reply
  2. CJ

    July 1, 2015 at 2:42 am

    I have been looking for a recipe for canned peach pie filling. Would you be willing to share yours? Thanks in advance CJ

    Reply
    • Melissa Norris

      July 2, 2015 at 3:31 pm

      CJ,
      I’ve used the one in my Ball Complete Book of Home Canning and it uses raisins, lemon zest and apples as the thickener. The raisins were kind of different in the filling, good,but not really what I expect in a peach pie. For just a straight up Peach Pie Filling this looks like a great one and really similar to my apple pie filling recipe. http://www.simplycanning.com/peach-pie-recipes.html

      Reply
  3. Teckla

    6 years ago

    Hi, Melissa
    My stomach can’t handle much heat, but I still like salsa. Do you think it would be okay to use only 1 jalapeno and wax pepper each, adding half a medium or large green pepper or orange sweet pepper instead? It would change the flavor, no doubt, but I like all the different sweet peppers so that wouldn’t bother me. My concern is whether it would affect preservation long term? I very much enjoy your posts and will appreciate your input. Not doing much canning this year, but hope to do more next summer and things like beans and soups through the winter months.

    Reply
  4. Amy J. O.

    6 years ago

    I don’t can, so what would the recipe be for…say…an evening of fellowship, or dinner?

    Reply
  5. Sabrina Cox

    August 12, 2017 at 5:18 pm

    I am excited to make this! We are just a couple hours south of you and have a peach tree in our back yard. They are pretty soft but have amazing flavor so hopefully they work for the salsa. Do you think the recipe would double ok?

    Reply
    • Melissa Norris

      August 12, 2017 at 5:37 pm

      Yes, it should double just fine!

      Reply
  6. Rachel

    September 13, 2017 at 1:51 am

    This looks delicious! Can i safely omit the onion or substitute the green parts of green onions? My husband is extremely sensitive to onion. He can tolerate the green onion a bit though.

    Reply
    • Melissa Norris

      September 13, 2017 at 3:05 am

      You can omit it, if you use the green onion, just be sure not to exceed the ratio of regular onion to keep the acidity level safe. 🙂

      Reply
  7. Ashley

    July 24, 2018 at 5:06 am

    I’m so excited to try this! My question is about timing.. my peaches are ripe before my peppers in the garden, is there a way to keep the peaches until the rest of the garden catches up? like freeze them whole or chopped etc.?

    Reply
    • Melissa Norris

      July 25, 2018 at 3:41 pm

      Freezing doesn’t lend well with peaches, they turn brown and the texture isn’t good. You can try the fridge but if the peppers have a while you’d probably be best purchasing some to make it while the peaches are fresh.

      Reply
  8. Katie

    June 25, 2020 at 2:27 am

    Could I put this up in quart jars instead of pint jars? If so, would the processing time be different?

    Reply
  9. Heather

    May 4, 2021 at 8:52 am

    5 stars
    I made six quarts of this last year, and it was absolutely delicious. I’ve loved every one of your canning recipes that I’ve tried.

    Reply

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