Easy Peach Salsa Canning Recipe

This peach salsa canning recipe comes from the Ball Book of Canning and Preserving and is full of sweet and spicy flavors from fresh peaches, peppers, onions, and cilantro. Using the water bath canning method, the peach salsa recipe is shelf-stable for up to 12 months. Enjoy the salsa on fish, chicken, and other vegetarian dishes, or simply with tortilla chips.

This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.

The smell, sweet flavor, and golden yellow-orange color of peaches perfectly exemplify all things summer. In doing our best to enjoy all of the seasonal fruit we can, our summer table is filled with a rotation of peach cobbler, peach pie, peaches and cream, and all the fresh peaches we can eat.

But there comes a point when enough is enough, and we pass on these lovely peaches and choose another fruit. At this point, I know it’s time to transition from fresh eating to preserving.

Imagine lovely jars of all things peaches lining your pantry shelves. Peach slices, peach pie filling, and peach salsa in happy rows! The best part, this peach salsa recipe for canning couldn’t be easier!

Adjustments to the Ball Recipe

This fiery peach salsa recipe is from the Ball Book of Canning and Preserving, and I really like it. It’s well-balanced with a bright and fruity flavor and a hint of tanginess and spice. I made the recipe exactly as stated in the book, except for the habanero pepper. I know it’ll be too spicy for our preferences.

The only other thing to note is that the recipe in the book says it’ll yield 7 ½-pint jars of salsa. However, when I made it, it yielded 10 ½-pints of salsa, which is good to know for planning purposes. This may be based on the juiciness of the peaches and other factors that come with produce.

Why You’ll Love This Perfect Peach Salsa Recipe

• Enjoy the sweet and savory balance of fiery peach salsa made with whole, simple ingredients. Juicy peaches and spicy peppers come together in an unbeatable combination. 
• Making peach salsa is a great way to preserve all the bounty that ripens in the late summer months. 
• Use water bath canning to preserve high acid foods like fruit, jams, and salsas for a long shelf life. 
• Adjust the heat level with a variety of peppers.

New to canning? Read Water Bath Canning | A Step-by-Step Guide for Beginners to learn how simple it is to safely can goods at home for long-term storage.

Ingredients for Peach Salsa

• Peaches – Use under-ripe peaches so they’ll hold up to the longer cooking process. Don’t use white-flesh peaches if you plan to can the salsa, as they’re not considered safe for canning. However, you can use either white or yellow peaches if you’re making this salsa for fresh eating. 
• Sugar – Sugar adds sweetness for the best balance of flavors and helps preserve the brightness of the peaches. 
• Peppers – Use a combination of red bell pepper and spicy peppers, like habanero and jalapeno peppers, to flavor the salsa, depending on your spice preference. I grew Jaloro peppers, a yellow-green pepper, and substituted them for the jalapenos. I excluded the habanero altogether!
• Apple cider vinegar – Helps adjust the pH to make it safe for water bath canning and tastes delicious. You can also use white distilled vinegar. While I do love homemade apple scrap vinegar, this isn’t the time for it as the vinegar must be at 5% for safe canning practices.
• Onion – Use red onion for a bright and colorful salsa; however, you can also use yellow or white onion.
• Water
• Lime juice – Use bottled lime juice for a consistent pH level. While I love fresh lime juice, it can vary and isn’t recommended for safe canning.  
• Salt
• Garlic – Use fresh garlic cloves.
• Cilantro – Just a touch of fresh cilantro added at the end of cooking the salsa brightens and flavors the salsa.

Equipment 

• Water bath canner 
• Caning jars
• Two piece lids
• Funnel
• Ladle
• Saucepan
• Chopstick
• Cutting board
• Sharp knife
• Jar lifter

How to Make Peach Salsa 

Prep

Fill a water bath canner halfway with water. Add the jars to the canner. Heat jars in simmering water until ready to use. Wash the lids with soapy water and set aside with the bands.

Make Salsa

First, peel the peaches, dice them into ½ inch pieces, and add them to a 4-qt saucepan.

Chop the onion, peppers, and garlic and add them to the pot. Then, combine vinegar, sugar, water, lime juice, and salt. 

Peach Peeling Made Easy: To remove the peach peels, blanch them in hot water. Lift the peaches into boiling water using a slotted spoon for a minute, rotating all sides of the peaches in the water. Then transfer them to a large bowl filled with ice-cold water. The ice bath helps peel the skins peel right off!

Bring the peach mixture to a boil over medium-high heat, stirring until the sugar dissolves. 

Reduce the heat and simmer for 5 minutes. 

Finally, remove from the heat and stir in the chopped fresh cilantro.

Fill Jars

Remove the jars from the canner. Then, place the funnel into the jars and ladle the hot salsa into the hot jars, leaving ½ inch headspace. 

Use a chop stick or a small knife and remove the air bubbles.

Wipe the rim of each jar with a clean cloth before you center lid on the jar and screw band until it’s fingertip-tight. 

Process Peach Salsa

Place jars into the boiling water canner. Repeat until the remaining jars are filled, and then place the canner lid onto the canner and bring to a boil.

Process the jars for 10 minutes, adjusting for altitude. (The processing time begins once the water comes to a boil.) Turn off the heat and let the jars sit for 5 minutes. 

Remove the jars with a jar lifter and place them on a heatproof surface to cool.

Storage

Leave the jars undisturbed for 12-24 hours. As the jars cool, you’ll hear the lid create a seal as it’s pulled down with a pinging sound. 

Once the jars are sealed, remove the band and wipe the jar with a clean cloth to remove any food debris caught under the band. Label the jar with the name and date and place it in a dark place. The salsa will be shelf-stable for up to a year. 

​Refrigerate any open jars and enjoy within 2-3 weeks. Salsa may last longer due to the higher acidity, but be sure to check for signs of mold before eating. Toss if you see any signs of spoilage. 

Tips on How to Can Peach Salsa Safely 

• If you’re new to canning, start by reading my Beginner’s Guide to Water Bath Canning. Here, you can learn safe canning basics and the safe canning method for salsa. 
• Peaches, like most fruits, are naturally high in acid. With water bath canning, the pH needs to be acidic to create a safe environment to store peach salsa and other types of salsas on a shelf without refrigeration. However, don’t use white peaches in this recipe, as they’re much less acidic than regular yellow peaches, and they’re not safe for canning.
• ​Adjust the processing time for high altitudes. 

Serving Suggestions

• The sweet heat from peach salsa pairs with the lightness of fish or shrimp tacos, or salmon and other grilled seafood.
• Enjoy tortilla chips and peach salsa
• Spoon over grilled chicken, pork chops, or steak.
• Add to a salad 
• Create an easy appetizer and serve with cream cheese or other soft cheese spreads.

FAQs About Canning Peach Salsa 

Can I use frozen peaches?

You can make peach salsa for fresh eating using canned peaches. However, if you plan to can peach salsa, it’s recommended that you use underripe fresh peaches since they are firmer than canned peaches. If you can peach salsa from canned peaches, the peaches will become soft and unpleasant to eat after the high heat in processing. 

Can I Pressure Can Instead of Water Bath?

It’s not recommended because the high pressure would soften the peach texture too much and you’d be left with mush. 

What Variety of Peaches are Best for Peach Salsa Canning Recipe?

I like to use Georgia or Colorado peaches found at my local grocery store by mid-summer. Choose underripe peaches that are still firm to withstand the canning process. After the salsa rests for a short time to allow the flavors to meld, the peaches become soft and full of flavor.

Can I Adjust how Spicy Peach Salsa Is?

If you love heat and want an extra spicy peach salsa, increase the jalapeno and habanero pepper and decrease the red bell pepper. For more intensity, add the pepper seeds and white membrane to the salsa.

However, if you’re not a fan of the spice, then leave out the hot pepper and instead, use only a red pepper. The salsa will be safe to can as long as the total amount of peppers stays true to the original recipe. 

What Do I Do If the Jars Didn’t Seal?

If after 24 hours your jars didn’t seal, then refrigerate the jars and enjoy them first. 

If you made this Peach Salsa Canning Recipe, I’d love to hear from you! Please leave a comment and a star rating, as it helps others find this recipe to enjoy too!

Sharing is caring!