Yield: ~2 pints (8 cups)
Canned Peach Salsa was an instant favourite in our family! After having bought and enjoyed Peach and Pineapple Salsa from the store, I searched online for a recipe and decided on the one below that suited our tastes after mix-mashing a few different recipes together. You can also alter the recipe to suit your own tastes. I myself would love cilantro in the recipe but unfortunately, my partner hates it.
Peach Salsa Ingredients:
4 cups pitted, peeled and chopped peaches
1/2 cup chopped purple onion
1/2 cup chopped bell peppers
2 jalapeno peppers, minced and seeded (if less spice desired)
3 cloves minced garlic
1 teaspoon ground cumin
1/4 cup white vinegar
1/2 lime juice and zest
2 cups white sugar (*or a lot less if peaches are sweet)
* we made 7.5 times this recipe and only put in 4 (of the 15) cups of sugar for the whole 7.5 batches which was plenty!
Tip: You can always add more to your batch but not take away. Add less, taste and decide if your batch requires more of the ingredients and add more if required.
Ensure the peaches are ripe for the best flavour and natural sweetness. Skins on peaches that have not fully ripened will not easily come off when blanched.
- Have a cold water bath ready to cool the peaches (such as your sink).
- Bring water in a large pot to a rolling boil.
- Completely submerge peaches in the boiling water and cover with lid.
- Once water returns to a full boil, set the timer for two minutes.
- Remove peaches from boiling water and place them in the cold water bath.
- Let peaches cool for a few minutes, they will be hot!
- Peel off the loosened skins with your fingers or a knife.
- Good time to also pit the peaches.
Tip: Use a basket to easily get the peaches in and out of the boiling water.
Peach Salsa Directions:
- Prepare and measure all of the ingredients into a large pot on the stove.
- Bring pot to a rolling boil, stirring constantly, for one minute at a rolling boil.
- Remove from heat and continue stirring for five minutes.
- Let cool for a few minutes more before transferring to canning jars.
- In a small pot, sterilize canning lids in simmering water for 5 minutes.
- Use a funnel and soup ladle to transfer salsa to sterilized canning jars (we run ours through the dishwasher) leaving a 1/4″ head space.
- Carefully put the lids on the canning jars and loosely tighten the rings.
- Place the filled jars into the hot water bath canner and bring to a boil.
- Process in full boiling water for 15 minutes.
- Remove from the hot water bath and let cool on a cooling rack or towel.
- Listen for the “pings” of the jars sealing but don’t touch them until they cool!
Tightening the rings on the jars is risky business! You want to tighten them enough that they won’t explode off the jar during processing but not too tight. The ring should be screwed on just enough that you aren’t actually “tightening” it. (clear as mud, right?)
Canned Peach Salsa Uses:
- Halibut (or other white fish)
- Rice and Beans
- Chips and Peach Salsa
- Grilled Tofu
- Peach Salsa Spaghetti and Seared Scallops (yum, we’ll have to try this recipe!)
Do you have other uses for Canned Peach Salsa? Or a variation of or completely different recipe you’d like to share?