Canning Fresh Peach Salsa!

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     After canning 21 jars of peaches, (that is 3 canner loads), I thought I had finished with the peaches and was feeling quite accomplished when I came home on Saturday afternoon to a new box of peaches that my husband had been gifted! My first thought was, "Wait! I thought I had finished canning peaches this year!"  But nope, there was another box!  Not one to look a gift horse in the mouth, I set about deciding what to do with these! 
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     I thought about making peach butter, but my cupboard of jams, jellies and butters is so full now that when I give jam away, it still seems to multiply! (I know, I do have a habit of coming up with new jam and marmalade recipes, so it is my own fault.)  Plus, I still have apples to finish processing, so I still see apple butter in my future.  So, peach butter was right out. 
     Then I spied a recipe for peach salsa and I knew right away that was the right decision! 
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     If you know me at all, you know that my husband and I do not enjoy super spicy hot foods.  And to us, things seem hotter than they do to most people.  But, we do love savory and flavorful.  That is what I love about Mexican Food when it isn't too spicy, the rich flavors!  Unfortunately, as I perused recipes on the internet for Peach Salsa, they all had jalapeños and other chilies that I knew would make the salsa too hot for our taste.  So, I came up with my own recipe, based on other salsas that I make for us and the outcome was mucho bueno! Delisiouso!  (And that is about all of the Spanish I know.) 
     The beauty of this recipe is that you can make it as spicy as you would like simply by trading out the variety of peppers that you use in it! So, if you want Ghost Peppers in your salsa, go for it! Just please don't feed it to me for dinner. 
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This was the last bit of salsa from the pot that was too little for a pint jar, so I put it in a bowl in the fridge, extra juices and all. It is so yummy!

How to Can this Salsa

     When you follow this recipe and put all of the fresh ingredients together, and you don't want to can it, you can leave out the vinegar and simply add the lime juice for flavor and serve it fresh! This is a big recipe, so it will serve a huge gathering, or you can cut it down in size for a smaller quantity.  It tastes really great fresh!  
     But, if you want to enjoy the goodness of your peaches even after fresh peach season is over, you can can this salsa and it some of the best canned salsa I have eaten! You must leave the vinegar in the recipe when you are going water bath can it because the lime and the vinegar add the necessary amount of acid to make it safe to can and keep on your shelf for a long period of time.  I used white vinegar and the end result was that I didn't notice the flavor of vinegar in the final product at all!  I know that sounds surprising, but it is true!   
     Make sure that you use concentrated lime juice from a bottle because the acid in the bottled lime and lemon juices is standardized so that you will be sure to get the correct amount of acid in your canning.  The acid in fresh fruits varies. 

     I used pint jars to can my salsa.  This recipe gave me 4 pints plus 1 12oz jar of salsa (and a little leftover in a bowl in the fridge!)  Once the water in your water bath begins to boil, you process the jars for 15 minutes. 
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These are the beautiful, colorful ingredients that go in the salsa: red onion, red and green bell peppers, cilantro and green chilies, which I only had canned, you an also roast and dice fresh ones.

You can click on the recipe for the download. 

I love it when the things I can come out looking pretty!

​Looking for other salsa recipes?

• Fresh Tomato Salsa
• Alicia's Not Too Spicy Salsa
• Shrimp Salsa
• Peach Mango Salsa With Avocado