Peach Salsa Recipe for Canning

This peach salsa recipe for canning is sweet and tangy, and is the perfect topping for grilled chicken or pork. We also like to serve it with almost any tacos, or with tortilla chips.

I’m not sure there’s ever been a better summer salsa. Peach salsa is one of the best summer canning recipes ever!

Every summer, I try to can as much homemade salsa as I’m able to – we do love salsa in this household! And while we love the traditional version, it’s fun to have some options, so this year, I decide to can some, in addition to making fresh peach salsa.

Pro tip: Peach salsa is perfect with pita chips and cucumber slices!

Ingredients for canning peach salsa

This peach salsa recipe for canning calls for pretty standard salsa ingredients – with peaches added, of course, so it’s easy to make any time you want it.

• Peaches. I like freestone, because they’re easier to pit, but clingstone also work – you might have to cut them off the pit instead of pulling the pit out.
• Roma, or other sauce tomatoes. Choose something beefy with smaller seed cavities.
• Bell peppers. I prefer red bell peppers, because they’re sweeter. Orange and yellow also work well.
• Yellow onions. You can use your preferred onions. Many people like to use red onion, but I like the more robust flavor of yellow for this recipe.
• Jalapeño peppers for spice. Add more or fewer according to your preference.
• Garlic. This is another one you can adjust to your preference. I like a lot of garlic, but my kids don’t, so I try to meet them in the middle.
• Lemon juice and white wine vinegar. These two ingredients help preserve your salsa, keep the pH in the right range, and add flavor.
• Cumin, paprika, and salt. These are for flavor, and in the case of the salt, preservation.
• Cilantro – and essential ingredient in salsa.

What are some substitutes you can make?

I think there’s a lot of leeway in the in making the flavors your own here, Adjusting the garlic, cumin, paprika, and jalapeño are probably the easiest.

One big substitution you can make is swapping peaches for mangoes.

You can also use a different vinegar such as white vinegar, or apple cider vinegar.

Or change the lemon juice to lime juice.

How to make peach salsa for canning

1. Set up to blanch your peaches and tomatoes. To do this, heat a 4 quart (or larger) pot half full of water to a near boil.
2. Fill another large pot or bowl with ice water.
3. Working in batches, gently place your peaches and tomatoes in the hot water until the skin begins to split – about 30-45 seconds.
4. Remove from hot water, and transfer to cold for a few minutes, then drain in a colander.
5. Peel loosened skins from both peaches and tomatoes – they should now slide right off.
6. Use a knife to cut around the middle of the peaches, and pull away from the pits, discarding the pit, then dice peaches to 1/2 inch or less in size.
   
   
7. For the tomatoes, after peeling, cut out the core, and discard seed cavity, then dice to no more than 1/2 inch in size.
   
   For all vegetables, you can also pulse in a food processor, or hand chopper, which is nice for making sure your veggies don’t get completely puréed.
8. Continue prepping vegetables by esteeming and deseeding the peppers, and chopping those, then peeling and chopping the onions and garlic.
9. Once vegetables are all prepped, combine in a large kettle, and add remaining ingredients.
   
   
10. Place on the stove over medium heat, and bring to a simmer. Simmer for 15 minutes.
11. Remove from heat and pack into clean pint jars, leaving 1/2 inch of headspace.
12. Being sure rims of the jars are clean and free from debris, screw down lids and bands. I like to use Denali canning lids. They have a guaranteed seal, which has virtually never failed me.
13. Water bath process pints for 20 minutes.
14. Remove from heat and let cool for half an hour before removing lids, then continue to cool for an hour, or overnight.
15. If jars are removed while hot, be sure to protect them from cold drafts, which can cause breakage, with a towel.
16. After 24 hours, check jars for seal, and store in a cool place out of direct light.

Frequently Asked Questions

What kind of peaches are best for making salsa? The peaches you have! Seriously, the best peaches for salsa, are the ones that taste best fresh, so choose good, firm, ripe peaches. Freestone are easiest to work with, but if it’s early in the season, cling pit may be the only ones available, and that’s okay too.

What kind of tomatoes are best? I prefer a paste tomato. Since you’re discarding the seed cavity, you’ll have less to discard, and what’s left will more beefy and less watery.

Why Does my salsa separate? The reason for this is twofold: first, when the tomato flesh is expose to oxygen, the pectin begins to break down, separating the water and solids. So during the canning process, the lighter solids can float to the top, and the liquid sink to the bottom.

Secondly, raw fruit has some air in it, causing it to be more buoyant, and float.

Simmering the salsa for 15 minutes before packing into jars should correct both of these problems, and prevent your salsa from separating, but if it still floats, there is not harm done – just give it a stir before you serve it.

Other canning recipes for you:

• How to can peaches
• Peach jam recipe
• Raspberry peach jam
• Canning tomato soup
• Quick and easy pickled okra

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