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+ servings

How to Can Fresh Peach Salsa

Melissa Norris
4.30 from 10 votes
Servings 5 pint jars


  • 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


  • 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.
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