Homemade Peach Salsa
Canning Fruits & Vegetables
Processing method: Water Bathing
Processing time: Pints for 10 minutes, Quarts for 15 minutes (based on altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Denali Lids
- Denali Rings
- 6 cups peaches (chopped and peeled)
- 2-3 garlic cloves (finely chopped)
- 3 fresh tomatoes (large)
- 1 ½ cup diced red onions
- 4 jalepeño peppers
- 1 red sweet pepper
- ½ cup cilantro (finely chopped)
- ½ cup white vinegar
- 2 tbsp honey (liquid)
- 1 ½ tsp ground cumin
- ½ tsp cayenne pepper (more for more heat)
Start by prepping your jars, and lids.
Blanch peaches, cool in cold water. Then peel, pit, and slice to measure 6 cups. After that, blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
In a large cooking pot, combine peaches, tomatoes, onions, jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Cook, uncovered for about 5 minutes, stirring often. If the mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens. Check the taste and put more seasoning on, if desired. Also add more cayenne pepper if it's too mild.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 10 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!