Peach Salsa Canning Recipe
This peach salsa canning recipe is full of sweet and spicy flavors from fresh peaches, peppers, onions, and cilantro. Using the water bath canning method, this peach salsa recipe is shelf-stable for up to 12 months. This salsa is delightful on fish, chicken, and other vegetarian dishes, or simply with tortilla chips.
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Equipment
- water bath canner
- canning jars
- two-piece lids
- funnel
- ladle
- 4 qt saucepan
- chop stick
- Cutting Board
- sharp knife
- jar lifter
Ingredients
- 6 cups peaches peeled, diced, under-ripe peaches
- 1 cup sugar
- 1 cup red bell pepper chopped
- 1 cup apple cider vinegar
- ½ cup red onion chopped
- ½ cup water
- ¼ cup lime juice bottled, not fresh
- 1 tsp salt
- 2 jalapeno peppers seeded and finely chopped
- 1 habanero pepper seeded, and minced
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
Instructions
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
- Peel the peaches and dice them into ½ inch pieces. Add them to a 4-qt saucepan.
- Chop the onion, peppers, and garlic and add them to the pot. Then, combine apple cider vinegar, sugar, water, lime juice, and salt.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat and simmer for 5 minutes.
- Remove from the heat and stir in the chopped fresh cilantro.
Fill Jars
- Remove the jars from the canner.
- 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.
- 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. 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.
Notes
One thing to note is that the recipe in the Ball 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.
Peach Peeling Made Easy: Remove the peach peels by blanching 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 The skins peel right off.
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. Nutrition information is automatically calculated, so it should only be used as an approximation.Nutrition
Calories: 185.9kcalCarbohydrates: 45.1gProtein: 1.7gFat: 0.6gSaturated Fat: 0.05gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 354.2mgPotassium: 269.1mgFiber: 2.8gSugar: 41.4gVitamin A: 1192.4IUVitamin C: 40.7mgCalcium: 15.4mgIron: 0.7mg
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