Peaches are ripe and ready! Water bath canning peach salsa is a perfect way to put them up and get a little slice of summer all year long. 

The best way, in my opinion, to eat this salsa is spooned over cream cheese with some corn tortilla chips. It is refreshing and delicious! 

It would also be delicious on fish tacos or even chicken tacos. The possibilities are endless when it comes to how you can use this tasty salsa. 

There is just nothing more satisfying then taking produce you have grown or gotten at a good price, and put it up to enjoy all winter long. When you are feeling the cabin fever of a cold winter, pop open a jar of this delicious peach salsa and you will instantly feel better!

​Add this recipe to your list of tasty recipes you make throughout the summer. It won’t disappoint you or your family. This was the first time I made this salsa, and I was pleasantly surprised with how delicious it was. It was the perfect amount of sweet and spicy!

What equipment do I need when water bath canning peach salsa?

When canning peaches you only need a water bath canner, so there is minimal equipment required. There are a few items that will make the job easier though! 

 Disclaimer: This post contains affiliate links. As an Amazon Associate I may earn a small commission on qualified purchases at no additional cost to you. 

First, you will need a water bath canner. You could just use a large pot, however you will want to get a grate or something to keep your jars off the bottom of the pot. If your jars sit on the bottom of the pot, they will crack with the high heat during processing time. Purchasing a water bath canner with a rack already in it is inexpensive and can be used for years and years to come!

You will also want to get a set of canning tools, I have linked the ones that I have used in the video. But you can also find these all in a set instead of individually! This jar lifter is a secure grip and has been used for many canning projects in my kitchen.  Along with this wide mouth funnel and ladle, which makes filling your jars a breeze. 

This recipe is not my own recipe. I am using the recipe in the Ball Complete Book of Home Preserving cookbook. It is my most loved and used cookbook when it comes to canning recipes. You can find a recipe for almost anything you are looking for, including pressure canning recipes. 

Once you have all your equipment, you are ready to get started and get this perfect peach salsa recipe made up!

Ingredients:

• 1/2 cup white vinegar
• 6 cups chopped, pitted and peeled fresh peaches
• 1 1/4 cup chopped red onion
• 4 jalapeno peppers, seeded and chopped finely
• 1 red pepper, seeded and chopped
• 1/2 cup loosely packed and finely chopped cilantro
• 2 TBSP raw honey
• 1 clove garlic, chopped finely
• 1 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper

Instructions to Water Bath Canning Peach Salsa

1. Fill your water bath canner with water about half way. Wash jars in warm soapy water and refill with hot water to stay warm while preparing your salsa. You can do this step while your salsa is cooking. This recipe makes approximately 4 pint jars or 8 half pint jars. 
2. Chop all your produce. I like to use a food processor for the all the veggies, beside the peaches and cilantro. Pit peaches and skin them before chopping into small chunks. 
3. In a large stainless steel pot, combine your peaches and vinegar. Putting your peaches in the vinegar as you chop them, will prevent them from browning. Add the rest of the ingredients to your pot and give it all a good stir. If you don’t want a chunky salsa, you can use an immersion blender lightly to reduce some of the chunks. I like it chunky. 
4. Put your pot on the stove and bring it to a boil over medium-high heat, stirring constantly so it doesn’t stick to the bottom. Reduce your heat and boil gently, stirring frequently, until slightly thickened for about 5 minutes. 
5. Remove from heat to fill jars.

Filling your jars:

1. Pour the hot water out of jars, that was keeping your jars warm, and fill hot jars using a ladle and wide mouth funnel to a 1/2 inch headspace. 
2. Stick the back of a wooden spoon into each jar of hot salsa a few times to remove any air bubbles. 
3. Wipe rims of jars, making sure to remove any food particles. Cap with a lid and ring. Screw band down finger tip tight. 
4. Place canning jars in the canner. Make sure water covers all the jars with at least 2 inches of water. Bring water to a boil, processing jars for 15 minutes. Adjust your time for your elevation. 
5. Turn stove off, remove canner lid, and wait 5 minutes to let your jars adjust. Remove each jar onto a clean dish towel and let sit for 12-24 hours undisturbed. Listen for the sweet popping sound of your jars sealing! 
6. After they have cooled completely, check your seals, remove rings (see video for why I remove all my canning rings for storage), and label with contents and year for your shelf. Store in a cool dark place. 

I love to make a double batch of this recipe!

This peach salsa canning recipe is a great way to use up peaches from your peach trees or if you are like me and buy them in bulk when you can get them, since you don’t have a peach tree. It is sure to please your taste buds. 

Peach salsa has a delicate mix of sweet and spicy in every bite that is sure to please a crowd. The next time company surprises you on your doorstep, don’t fret! Grab a jar of this fresh salsa off your shelf and serve it up to your guests. They will be ranting and raving about the freshness and deliciousness of this salsa to all their friends. 

Watch on YouTube for a step by step tutorial:

Looking for other canning recipes?

Simple water bath can pepperoncinis 

How to water bath can fresh garden salsa

How to water bath can crunchy dill pickles

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