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Preserving Food--Peach Salsa

Course Side Dish
Prep Time 30 minutes
Cook Time 10 minutes
Servings 8 pints
Author Glenda Groff


  • 15 large firm peaches peeled, pitted, and finely chopped
  • 3 cups chopped onions
  • 3 red peppers finely chopped
  • 3-4 jalapeƱos 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


  1. 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.