Homemade Peach Salsa Recipe for Canning

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I love to preserve the fresh flavors of each season. There’s something truly magical about capturing the essence of ripe peaches, the heat of jalapeño peppers, and the freshness of cilantro in a jar of homemade Peach Salsa. If you’re new to canning peaches, fear not! This recipe is from Ball Canning and is a safe and tested recipe for Water Bath Canning Peach Salsa. This recipe for canning peaches is not only delicious but also a fantastic starting point for beginners looking to dip their toes into the world of food preservation.

Canning Peach Salsa

Peach Salsa is a delightful condiment that can elevate a variety of dishes, from grilled chicken to tacos, and even as a simple dip for tortilla chips. The combination of sweet, juicy peaches with the kick of jalapeño peppers and the aromatic cilantro creates a harmonious blend of flavors that’s perfect for summer gatherings or a cozy night in. My husband wanted more varieties of salsas in our pantry and requested a spicy salsa with fruit. I did my research in my safe and tested resources and chose this Peach Salsa from the Ball Complete Book of Home Preserving on page 215.

Choosing the Ingredients for Peach Salsa

Peaches: Opt for ripe but not overly soft yellow-fleshed peaches. The natural sweetness of ripe peaches is what makes this salsa truly special. White-fleshed peaches do not have enough acidity to be used in canning.
Red Onion: Red onion adds a hint of pungency and beautiful color contrast to the salsa.
Jalapeño Peppers: Removing the seeds and membranes can reduce the heat.
Bell Pepper: Use a red bell pepper for a touch of sweetness and vibrant color.
Cilantro: Fresh cilantro contributes a burst of freshness and herbal notes.
Honey: A touch of honey enhances the natural sweetness of the peaches and balances the heat from the peppers.
Garlic: Garlic adds depth and complexity to the flavor profile.

Necessary Equipment

Here is the equipment I used to make processing this peach salsa recipe quick and easy:

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Ingredients List

1/2 Cup White Vinegar (5% acidity)
6 Cups Chopped Pitted Peeled Yellow Peaches (About 9 medium yellow peaches. See instructions before chopping peaches to prevent browning.)
1 1/4 Cups Chopped Red Onion
4 Jalapeno Peppers, finely chopped (To reduce spice core, remove seeds, and veins before chopping)
1 Red Bell Pepper, Seeded and chopped
1/2 Cup Loosely Packed Finely Chopped Cilantro
2 tbsp Liquid Honey
1 Clove Garlic, Finely Chopped
1 1/2 tsp Ground Cumin
1/2 tsp Cayenne Pepper

Peach Salsa Canning Instructions

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat up the water. Add enough water to cover jars with at least 2-3 inches of water. Start heating your water and jars over medium-high heat.
Add vinegar to a Large Stainless Steel Pot
To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin. To peel the peaches with blanching follow the next instructions. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed. Remove the pit from your peaches with a knife. Using your knife and cutting board chop your peaches and place them into the vinegar in a Large Stainless Steel Pot. Mix to make sure all pieces of peach are coated with vinegar. This will prevent your peaches from browning.
Add prepared onion, jalapeno peppers, red bell pepper, cilantro, honey, garlic, cumin, and cayenne to the peaches and vinegar.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of the jar into your water bath canner.
Using the ladle and funnel. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Use your headspace measurer to verify space. Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more salsa.
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip-tight. Put the jar back into the water bath canner using your jar lifter.
Repeat until the remaining salsa is used.
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Serving Suggestions for Peach Salsa

Here are some delectable ways to enjoy this savory creation:

Classic Dip: Serve it with tortilla chips or pita bread for a classic, irresistible snack.
Grilled Proteins: Pair it with grilled chicken, pork, or fish. The salsa’s sweet and spicy flavor enhances the smokiness of the grilled meat.
Tacos and Burritos: Elevate your tacos, burritos, or quesadillas with a spoonful of this salsa for a fruity twist.
Cheese Pairing: Combine it with creamy cheeses like goat cheese or brie on a charcuterie board for a delightful contrast.
Breakfast Boost: Add a zesty kick to your morning eggs or omelets.
Rice Dishes: Mix it into rice or grain bowls for a refreshing and flavorful addition.
Salad Dressing: Blend it into a dressing for a fruity and spicy salad.

This peach salsa recipe for canning, sourced from the trusted Ball Canning resources, is both safe and tested, making it an ideal starting point for beginners venturing into the world of food preservation.

If you’re craving more tasty recipes to stock your pantry, be sure to explore the other salsa recipes available. From zesty to sweet, there’s a salsa to suit every palate and occasion. So, roll up your sleeves, gather your ingredients, and embark on your own salsa-making adventure.

Recipe Card

Peach Salsa

Recipe and water bath canning instructions for Ball Canning's Peach Salsa. This recipe is found in Ball Complete Book of Home Preserving on page 215.

Course Condiment

Keyword Cilantro, Jalapeno, Onion, Peach, Salsa

Prep Time 30

Cook Time 25

Water Bath Canning Time 15

Total Time 1 10

Servings 1/2 pint Jars

Equipment

Ingredients

1/2 Cup White Vinegar 5% acidity
6 Cups Chopped Pitted Peeled Yellow Peaches About 9 medium yellow peaches. See instructions before chopping peaches to prevent browning.
1 1/4 Cups Chopped Red Onion
4 Jalapeno Peppers, finely chopped To reduce spice core, remove seeds, and veins before chopping
1 Red Bell Pepper, Seeded and chopped
1/2 Cup Loosely Packed Finely Chopped Cilantro
2 tbsp Liquid Honey
1 Clove Garlic, Finely Chopped
1 1/2 tsp Ground Cumin
1/2 tsp Cayenne Pepper

Instructions

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start heating your water and jars over medium-high heat.
Add vinegar to a Large Stainless Steel Pot
To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin. To peel the peaches with blanching follow the next instructions. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed. Remove the pit from your peaches with a knife. Using your knife and cutting board chop your peaches and place them into the vinegar in a Large Stainless Steel Pot. Mix to make sure all pieces of peach are coated with vinegar. This will prevent your peaches from browning.
Add prepared onion, jalapeno peppers, red bell pepper, cilantro, honey, garlic, cumin, and cayenne to the peaches and vinegar.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of the jar into your water bath canner.
Using the ladle and funnel. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Use your headspace measurer to verify space. Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more salsa.
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner using your jar lifter.
Repeat until the remaining salsa is used.
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This recipe comes from the Ball Complete Book of Home Preserving on page 215 called Peach Salsa.