Peach Salsa
Servings
4500 ml jars
Servings
4500 ml jars
Ingredients
  • 6cups prepared peaches3 lbs
  • 1-1/4cups chopped red onion
  • 4 jalapeno peppers, finely chopped(wear gloves)
  • 1 red pepper, chopped
  • 1/2cup finely chopped cilantro or parsley
  • 1/2cup white vinegar
  • 2tbsp honey
  • 1 clove garlic
  • 1-1/2tsp cumin
  • 1/2tsp cayenne pepper
Instructions
  1. Chop, pit and blanch peaches and measure out 6 cups
  2. Combine peaches, onions, peppers, cilantro/parsley, vinegar, honey, garlic, cumin and cayenne into a large stockpot
  3. Bring everything to a boil, stirring frequently, and continue to boil for approximately five minutes
  4. Ladle in hot salsa into sterilized jars leaving 1/2 inch of headspace in your jar
  5. Using a nonmetal utensil remove any air bubbles and then wipe down the rim of the jar
  6. Place the lid on the jar and tighten the screwband fingertip tight
  7. Place your jars in your water bath canner – 250 ml jars for 15 minutes and 500 ml jars for 20 minutes (for altitudes up to 1,000 feet above sea level)
  8. Once the time is up, remove your jars (without tilting them) and allow them to cool upright and undisturbed for 24 hours
  9. Once the 24 hours is up, remove the screwbands, check the seal, wipe down your jars, label and store in a cool and dark place until you are ready to eat the salsa