Chop, pit and blanch peaches and measure out 6 cups
Combine peaches, onions, peppers, cilantro/parsley, vinegar, honey, garlic, cumin and cayenne into a large stockpot
Bring everything to a boil, stirring frequently, and continue to boil for approximately five minutes
Ladle in hot salsa into sterilized jars leaving 1/2 inch of headspace in your jar
Using a nonmetal utensil remove any air bubbles and then wipe down the rim of the jar
Place the lid on the jar and tighten the screwband fingertip tight
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)
Once the time is up, remove your jars (without tilting them) and allow them to cool upright and undisturbed for 24 hours
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