If you’re looking to preserve the vibrant flavors of summer, you’ve come to the right place.
Today, we’re diving into the delightful world of homemade peach salsa, a vibrant, tangy, and slightly sweet concoction that’s perfect for canning.
Perfect for topping grilled meats, adding to tacos, or simply enjoying with chips, this recipe is a canning classic.
Ingredients
Here’s what you’ll need to create the best peach salsa for canning:
- Fresh Peaches (6 cups, peeled and diced)
- Red Bell Peppers (2 cups, finely chopped)
- Red Onions (1 cup, finely chopped)
- Jalapeños (1-2, finely chopped, seeds removed for less heat)
- Garlic (4 cloves, minced)
- Cilantro (½ cup, chopped)
- Lime Juice (½ cup, freshly squeezed)
- Apple Cider Vinegar (1 cup)
- Salt (1 tablespoon)
- Sugar (optional, to taste)
Equipment Needed
Before you start, make sure you have the following equipment ready:
- Large pot
- Pint-sized canning jars and lids
- Jar lifter
- Canning funnel
- Ladle
- Cutting board and knife
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How to Make and Can Peach Salsa
Clean the Jars
To ensure your canned salsa stays safe and delicious, clean your jars with warm, soapy water, then keep the jars in hot water until you’re ready to fill them.
(Since the salsa processes in a water bath for more than 10 minutes, we don’t need to pre-sterilize the jars. The sterilization process will take place while canning.)
Prepare the Ingredients
Blanch the peaches in boiling water for 1 minute, then transfer to ice water. The skins should slip off easily. Cut the peaches in half, remove the pits, and dice them.
Finely chop the red bell peppers, red onions, jalapeños, garlic, and cilantro.
Cook the Salsa
Combine all the ingredients in a large pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the salsa reaches your desired consistency.
Fill the Jars
Using a canning funnel, carefully ladle the hot salsa into the sterilized jars, leaving about ½ inch of headspace at the top. This space is essential for ensuring a proper seal.
Seal and Process
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Apply the lids and bands, tightening them just until fingertip-tight. Process the jars in a boiling water bath for 15 minutes to ensure they are safely sealed.
After processing, let the jars cool undisturbed for 24 hours. Check the seals by pressing the center of each lid—it should not flex up and down.
Store your sealed jars in a cool, dark place. Properly canned salsa can last a year or more.
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Ways to Use Peach Salsa
Peach salsa is a versatile condiment that can elevate a variety of dishes with its unique blend of flavors. Here are some creative and delicious ways to use your homemade peach salsa:
- Serve peach salsa with tortilla chips for a refreshing and flavorful snack or appetizer. It’s a crowd-pleaser at parties and gatherings.
- Use it as a topping for grilled chicken, pork, or fish. The sweetness of the peaches complements the savory, smoky flavors of the meat beautifully.
- Add a scoop of peach salsa to your tacos for a burst of fresh flavor. It pairs especially well with fish tacos, shrimp tacos, or even vegetarian tacos.
- Mix this salsa with a bit of olive oil and vinegar to create a tangy and fruity salad dressing. Drizzle it over a green salad or a grain bowl for a refreshing twist.
- Spoon peach salsa over scrambled eggs, omelets, or breakfast burritos to add a zesty kick to your morning meal.
- Use it as a condiment for burgers. It adds a unique flavor profile that pairs well with both beef and veggie patties.
- Spread peach salsa on a pizza crust as a base sauce or add it as a topping after baking. It works wonderfully with grilled chicken, red onions, and cilantro.
- Use this salsa as a spread for sandwiches or wraps. It adds a delightful twist to turkey, ham, or veggie sandwiches.
- Toss roasted vegetables with peach salsa for a sweet and savory glaze that enhances their natural flavors.
No matter how you choose to enjoy it, peach salsa is a delicious way to add a burst of fresh, summery flavor to your meals.
Get creative and experiment with different dishes to discover your favorite uses for this versatile condiment.
Happy canning!
For more salsa recipes, try this green tomato salsa verde.
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Best Peach Salsa for Canning
Capture the essence of summer with this homemade peach salsa, perfect for canning. Sweet, tangy, and slightly spicy, this versatile salsa is ideal for topping grilled meats, tacos, or simply enjoying with tortilla chips year-round.
- Total Time: 1 hour
- Yield: 6 pints 1x
Ingredients
- 6 cups fresh peaches, peeled and diced
- 2 cups red bell peppers, finely chopped
- 1 cup red onions, finely chopped
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 4 cloves garlic, minced
- ½ cup cilantro, chopped
- ½ cup lime juice, freshly squeezed
- 1 cup apple cider vinegar
- 1 tablespoon salt
- Sugar to taste (optional)
Instructions
- Clean 6 pint-sized canning jars in warm, soapy water, and keep them warm until ready to use.
- Peel and pit the peaches. Blanch the peaches in boiling water for 1 minute, transfer to ice water, then remove the skins. Dice the peaches.
- Finely chop the red bell peppers, red onions, jalapeños, garlic, and cilantro.
- In a large pot, combine all the ingredients: peaches, red bell peppers, red onions, jalapeños, garlic, cilantro, lime juice, apple cider vinegar, salt, and sugar (if using).
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the salsa reaches the desired consistency.
- Using a canning funnel, carefully ladle the hot salsa into the pint jars, leaving about ½ inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Apply the lids and bands, tightening them just until fingertip-tight.
- Process the jars in a boiling water bath for 15 minutes to ensure they are safely sealed.
- After processing, let the jars cool undisturbed for 24 hours. Check the seals by pressing the center of each lid—it should not flex up and down. Store the sealed jars in a cool, dark place.
- Prep Time: 30
- Canning Time: 15
- Cook Time: 15
