Ingredients
4 cups peeled and chopped ripe peaches (freestone)
1 cup diced red onion
1 cup chopped red bell pepper
2 jalapeños, seeded and finely chopped
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 cup white vinegar (5% acidity)
1/4 cup bottled lemon juice
1/2 cup sugar
1 tsp salt
Instructions
1. Prepare a large boiling water canner. Sterilize 6 half-pint jars and keep them hot.
2. In a large stainless steel pot, combine peaches, onion, bell pepper, jalapeños, garlic, cilantro, vinegar, lemon juice, sugar, and salt.
3. Bring mixture to a full boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.
4. Ladle the hot salsa into hot sterilized jars, leaving 1/2 inch headspace.
5. Wipe rims clean, apply lids and screw on bands until fingertip-tight.
6. Place jars into the boiling water bath canner. Process for 15–20 minutes depending on your altitude.
7. Carefully remove jars and let them cool for 12–24 hours. Check seals before storing.
8. Label sealed jars and store in a cool, dark place for up to 12 months. Refrigerate opened jars and consume within 1 week.
Notes
Use firm, ripe freestone peaches for ideal texture and flavor.
Always use bottled lemon juice for proper acidity—fresh juice may vary in pH.
If you’re at high altitude, add 1 minute of processing time for every 1,000 feet above sea level.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Canning, Condiment, Salsa
- Method: Boiling Water Bath
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 28
- Sugar: 5g
- Sodium: 140mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg