Sweet juicy peaches are now in season. If you have never tried Peach Salsa, you really must! The sweet from the peaches and the heat from the jalapenos are just perfect to the taste buds. Another appeal is that it pleases the eye with the lovely array of color!
This salsa was made using Baby Gold peaches which are a canning peach. They are firmer and will keep their shape better than other peaches. Add an array of colors by using red peppers, jalapeños, and purple onion.
This salsa is a great condiment for various meats. It adds a wonderful flavor to grilled salmon and chicken.
Preserving Food–Canning Peach Salsa, THM E, SF, SF, GF
- 15 large firm peaches, peeled, pitted, and finely chopped
- 3 cups chopped onions
- 3 red peppers, finely chopped
- 3-4 jalapeños, seeded and finely chopped
- 4 teaspoons dried cilantro
- 2 teaspoons cumin
- 3 1/2 teaspoons salt
- 5 garlic cloves, minced
- 3/4 cup white vinegar
- 6 limes, juiced
- 5 tablespoons Gentle Sweet or Brown Sugar Sweetener Substitute
- Combine all ingredients together. Allow the salsa to set for 1 hour. Ladle into jars. Wipe the rim of the jars with a clean paper towel. Add lids and rings. Place jars in a waterbath canner, add water to one inch above the top if the jars. Bring to a boil. Reduce heat and simmer 15 minutes. Remove jars from the canner. Place on a rack to cool for 24 hours. Remove rings, check for seal, and wash jars. 8 pints.
- DISCLAIMER…THIS RECIPE HAS NOT BEEN TESTED BY NCHFP.
I can’t live without this Vidalia Onion chopper. I use it so often in canning or chopping veggies for meals. It gives uniform pieces which gives and helps the salsa look so appealing.
This canning tool set is so useful when preserving food. I have an old jar lifter that was my mother’s. It holds so many memories of canning as a young girl. The funnel helps to keep the jars cleaner when filling them.
Place jars in a waterbath canner, add water to one inch above the top if the jars.
Remove jars from the canner. Place on a rack to cool for 24 hours.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
I bought a case of these Xochitl Chips at a discount store. We love the crunchiness of these.
These Tostitos are baked and have 50% less fat than other corn chips.
Cilantro is an acquired taste and if you dont enjoy it, you can substitute parsley.
Grapefruit spoons are very helpful if the Baby Gold peaches are too hard to twist without cutting the seed loose. Freestone peaches will twist apart very easily.
I can’t live without this Vidalia Onion chopper. I use it so often in canning or chopping veggies for meals.
If you are doing a lot of canning, it would be wise to invest in a stainless steel canner. They will last a lifetime. The black and white specked Granite Ware canners chip and leak after a while.
This canning tool set is so useful when preserving food. I have an old jar lifter that was my mother’s. It holds so many memories of canning as a young girl.
I use this tray/rack combo many times while I am baking and preserving food.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store
Preserving Food–Peach Salsa
Ingredients
- 15 large firm peaches peeled, pitted, and finely chopped
- 3 cups chopped onions
- 3 red peppers finely chopped
- 3-4 jalapeños seeded and finely chopped
- 4 teaspoons dried cilantro
- 2 teaspoons cumin
- 3 1/2 teaspoons salt
- 5 garlic cloves minced
- 3/4 cup white vinegar
- 6 limes juiced
- 5 tablespoons Gentle Sweet or Brown Sugar Sweetener Substitute
Instructions
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Combine all ingredients together. Allow the salsa to set for 1 hour. Ladle into jars. Wipe the rim of the jars with a clean paper towel. Add lids and rings. Place jars in a waterbath canner, add water to one inch above the top if the jars. Bring to a boil. Reduce heat and simmer 15 minutes. Remove jars from the canner. Place on a rack to cool for 24 hours. Remove rings, check for seal, and wash jars. 8 pints.
You will find many more preserving and canning recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now
