Your search for the perfect peach salsa recipe for canning ends here! This recipe offers a delightful balance of sweetness with customizable mild to moderate heat.
EQUIPMENT
- Water bath canner
- Jar lifter
- Canning funnel
- Pint jars
- Lids and rings
INGREDIENTS
- 8 cups diced peaches, peeled and pitted
- 4 cups diced tomatoes
- 2 cups diced chile peppers (choose based on desired heat level)
- 2 cups diced red onion
- 5-7 cloves garlic, minced
- 1 1/2 cups distilled white vinegar
- 1 cup bottled lime juice
- 1-2 tablespoons chile pepper flakes (adjust to taste)
- 1 tablespoon sea salt
INSTRUCTIONS
- In a large stockpot, combine all ingredients and bring to a gentle boil over medium heat. Reduce heat slightly and simmer for 10 minutes, stirring occasionally.
- Carefully ladle the hot salsa into prepared jars, leaving proper headspace. Wipe the rims clean, then secure the lids and rings until fingertip tight.
- Process the jars in a boiling water bath canner for 15 minutes.
- Once processed, remove the jars and let them cool undisturbed for at least 24 hours.
- Check the lids for a proper seal before storing in a cool, dark place. Refrigerate after opening.
