How do you preserve peach salsa?

By using sterilized jars, adding enough acid (like vinegar), and processing in a boiling water bath for 15–20 minutes to seal and store properly.

What are the do's and don'ts of canning salsa?

Do follow a tested recipe, sterilize equipment, and use correct headspace. Don’t skip acid or under-process the jars.

You’ll need about 10 cups of peeled, chopped peaches , which equals 8–10 medium peaches for a standard recipe.

Yes, if drained and unsweetened. But for best results, use fresh peaches when in season.

A simple and vibrant peach salsa perfect for preserving the summer’s sweetness with a spicy twist.

Scale

Prepare all ingredients by dicing peaches, tomatoes, peppers, and onion; mince garlic.
Combine all ingredients in a large pot over medium heat.
Bring the mixture to a boil, then reduce heat and simmer for 5-10 minutes.
Fill sterilized canning jars with hot salsa, leaving 1/2-inch headspace.
Wipe rims, apply lids, and process in a boiling water bath for 15 minutes (adjusting for altitude if needed).
Remove jars and let cool. Ensure seals are tight before storing.

Use ripe peaches for best flavor and ensure all canning safety guidelines are followed.

Keywords: peach salsa, canning, salsa recipe, homemade condiment