Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It’s a great way to store the bounty of summer in the pantry all year round!Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It's a great way to store the bounty of summer in the pantry all year round!
Summer peach season is winding down here in Oregon. Today I want to show you how to can peach salsa. This is in case you need a new recipe to preserve some of your delicious, juicy peach harvest to enjoy year-round! I found the recipe a while ago, and was thrilled to can about 7 pints of peach salsa from some of the fresh peaches I picked at a local U-Pick farm.

So far I’ve already made peach jam, a peach shortbread tart,  an old-fashioned peach crisppeach pie, peach cobbler, and even a decadent peach coulis to drizzle on top of desserts.  Why not try to make some jars of peach salsa to have in my pantry?

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Fresh peaches, picked at a local Farm.
How To Can Peach Salsa

Before beginning, I filled my water bath canner half full of water, and began heating the water on medium heat. I also began prepping and sterilizing my canning jars, lids/rings, according to manufacturer instructions and safe canning guidelines.

Place all ingredients (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl, EXCEPT FOR THE PEACHES. Stir to combine.

Cilantro, garlic, red onion, jalapenos and other ingredients used to can peach salsa.

The next step is to prepare the peaches.  This recipe calls for 10-12 fresh peaches. I found the best way to peel that many peaches fairly quickly is to use this method:

An Interesting Way To Peel Lots Of Peaches

Fill a medium-sized bowl with cold water. Set aside.  In a separate large saucepan, bring water to a boil.  Once water is really boiling, turn heat to low.  Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place them immediately into the bowl of cold water to cool. 

Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel the skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks.

Peaches are immersed in boiling water to loosen peel.

The quickly boiled peaches are placed into ice water.

The peels rub right off of the peaches. Time to slice,

How To Can Peach Salsa

Add chopped peaches to the large bowl with the rest of the ingredients and mix well to combine.  Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inside sides of jar to remove air bubbles.

Wipe the rim and top of jar with a clean cloth to remove any debris.  Cover with prepared/sterilized flat lid, then screw on ring and tighten until ring is fingertip tight. Repeat until all jars have been filled.

Processing The Jars Of Salsa

Using canning tongs, place jars upright on an elevated wire rack in bottom of canner. Make sure that jars are completely covered with water. Add additional hot water (if necessary) so there is at least one inch of water over the top of jars.

Put a lid on the pan and bring water to a low rolling boil.   Don’t let water boil too hard or the jars can roll around!  Once the water is gently boiling, process the pint sized jars for 25 mins.

To safely can peach salsa, jars must be processed in boiling water for 25 minutes.

Time To Remove The Jars Of Peach Salsa

When the jars of peach salsa are finished processing, turn off the heat. Remove the lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel. Don’t put boiling hot jars directly onto kitchen counter because temperature variances can cause jars to crack.

As jars begin to cool, they will make a “popping” sound, indicating they have sealed properly. After you can peach salsa, let the jars cool for 12-24 hours.

Check To Make Sure Jars Sealed Properly

When completely cool, check each jar lid to make sure they have sealed correctly. To check this, press down in center of the jar lid. There should be no “give” in the lid. Once you know they have sealed properly, wipe the jars clean, label and store in pantry for 6 months to a year.  If one of the jars did not seal, store in refrigerator and use immediately.

Finished jars of peach salsa are cleaned, labeled and are now ready to store.

It’s really not too hard to can peach salsa, and the benefit of your work will be a pantry full of great tasting salsa! You can enjoy peach salsa as an appetizer or as a topping for various meat dishes year-round, even when peaches aren’t in season!  Have a great day!

Looking For More CANNING Recipes?

You can find all of my canning recipes (water bath and pressure canning) in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

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Recipe Source: http://purelyprimal.com/2012/08/28/peach-salsa/

How To Can Peach Salsa
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It's a great way to store the bounty of summer in the pantry all year round!

Category: Canning and Preserving
Cuisine: Mexican
Keyword: peach salsa
Servings: 7 pints
Calories Per Serving: 24 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10-12 large ripe peaches
  • Juice from 2 limes (may substitute 1/2 cup of 5% vinegar)
  • 1/2 cup honey
  • 2 medium red onions , finely chopped
  • 2 jalapeno peppers , seeded and finely chopped
  • 4 cloves garlic , minced
  • 4 Tablespoons cilantro , finely chopped
Instructions
  1. Fill water bath canner 1/2 full of water; begin heating water on medium. Prep/sterilize jars, lids/rings, according to manufacturer instructions and safe canning guidelines.
  2. Place all ingredients except for peaches (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl. Set aside.
  3. Either peel and cut peaches by hand OR fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place immediately into bowl of cold water to cool. Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks. Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.
  4. Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inner sides of jar to remove air bubbles. Wipe rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring; tighten until fingertip tight.
  5. Repeat until all jars have been filled. Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure jars are completely covered with water (add additional hot water so jars have at least one inch of water over the top of jars). Put a lid on canner; bring water to a low rolling boil. Don't let water boil too hard or the jars can roll around! Once water is gently boiling, process pint sized jars for 25 mins.
  6. When finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter, as temperature variances can cause jars to crack). As jars begin to cool, they will make a "popping" sound, indicating they have sealed properly.
  7. Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid... there should be no "give" in the lid). If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year. If a jar did not seal, store in refrigerator and use immediately.
Nutrition Facts
How To Can Peach Salsa
Amount Per Serving (2 Tablespoons)
Calories 24
% Daily Value*
Potassium 35mg1%
Carbohydrates 3g1%
Sugar 2g2%
Vitamin A 55IU1%
Vitamin C 1.9mg2%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It's a great way to store the bounty of summer in the pantry all year round!

 

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How To Can Peach Salsa

8 Comments on How To Can Peach Salsa

  1. If canning this recipe, shouldn’t the salsa be heated first? I made this as directed as if a raw pack and it separated, as peaches can do if not heated first.
    Or- did I miss something in the directions?
    It tastes great so I am okay, just wondering for next time.

    • I tried both ways raw and the second batch I heated till boiling and kept it in low boil for 5 minutes I think it’s probably better but the raw came out ok too

    • Good morning, Tasha! Sorry for the late response, but I’ve been on vacation and out of the country for the past two weeks. We live at 190′ altitude. Hope that helps! Have a wonderful day.

    • Good morning! I am not sure from your question if you mean adding tomatoes to the peaches already in the recipe. Not sure of that taste-wise, or how the balance of acidity would end up, so I’m sorry, but cannot help with that. If you are actually looking for a great canned salsa using tomatoes, maybe you would be interested in this recipe (for delicious tomato-based salsa and how to can it) from my blog: https://www.thegratefulgirlcooks.com/the-pioneer-womans-salsa/ Thanks for taking the time to write.

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