1. Start by preparing peaches and vegetables. To do this, heat a large pan of water to a boil.
2. Blanche peaches and tomatoes, by dipping them into the boiling water for 60-90 seconds, until the skin begins to split. 
3. Remove, and plunge into ice water to stop the cooking process. The skins should now slide right off. Less ripe fruit may need a little encouragement to get started.
4. After skins are removed, remove pits from peaches, and seed cavities from tomatoes, and dice to no more than 1/2 inch in size. Tip: This can be done by pulsing in the food processor, or hand chopper. 
5. Peel garlic and onions, and chop those as well.
6. Then deseed the peppers, and chop those.
7. Combine all with remaining ingredients and bring to a simmer over medium heat. 
8. Simmer for 15 minutes. 

To can: 

1. Sterilize jars and lids, and keep warm.
2. Prepare your water bath canner by inserting the canning rack, and filling 2/3 full with hot water.
3. Ladle prepared salsa into hot jars, leaving half in headspace.
4. Give a quick stir with a butterknife to remove air bubbles if needed. 
5. Wipe rims with a soft cloth to remove debris.
6. Screw lids and rings down firmly.
7. Arrange in canner so that jars do not touch each other.
8. Cover canner, and bring to a full rolling boil. 
9. Process for 20 minutes. 
10. Remove from heat and let cool. 
11. When jars are cool enough, you may remove them from the canner.
12. After 24 hours, check for seals, wash jars, and store in a cool place out of direct light.