When peaches and tomatoes reach their peak at the same time, it's almost a shame not to put them together. This easy peach salsa for canning captures two of summer's best flavors in one jar. In about 1 hour, you'll have about 6-8 pints of sweet-and-savory salsa that's delicious with tortilla chips, grilled chicken, fish, tacos, or pork. It's a wonderful way to enjoy summer long after peach season is over.
This week, peaches and tomatoes are both at their peak, so what's a girl to do? Find a great peach salsa recipe for canning! Yay! I think I found it! You can start here and adjust the contents to make it your own!
Sweet peaches and juicy tomatoes are a surprisingly delicious combination. The two play beautifully together! It tastes like summer in a jar! And peach salsa is probably the prettiest thing I have ever canned! I hope to finish up the last of my Palisade, Colorado peaches and local tomatoes this evening and make one more batch.
This peach salsa is delicious, and there are so many ways to enjoy it! Peach salsa is a wonderful topping for grilled chicken, fish, shrimp, or pork. The sweetness of the peaches balances the tangy tomatoes and peppers perfectly.
Before you begin, gather all your canning equipment so everything is within easy reach. Canners call this mise en place, a French term that sounds much fancier than saying, "Get all your stuff together before you start." Trust me—having your jars, lids, tools, and utensils ready makes canning much more fun.
That includes the necessary pots, spoons, a ladle, a clean, damp dishcloth, clean jars, lids, rings, a cooling rack, or a thick towel. You'll also need a jar lifter, and along with that little green magnet on a stick, you will save a lot of burned fingers.
Ack! Talk about practicing what you preach! Don't be Betty! I was certain I had planted cilantro with the flowers in my big porch pots, but I discovered it was flat parsley when I went out to pick some. They are very similar in appearance but not at all the same in taste. 😏 Oh, oops.
We live a few minutes from Walmart, so I made a mad dash to the nearby store only to discover they had no fresh cilantro—it was sold out! Fortunately, I could buy Gourmet Garden cilantro paste in a tube, which worked perfectly. I love all their products!
Peel and chop the fresh peaches and the ripe tomatoes. I cut each peeled tomato in half and used my wonderful Pampered Chef food chopper to make quick work of the chopping. It worked great!
Continue chopping the onion, bell pepper, and jalapeños, then add them to the peaches and tomatoes. For this batch, I used about 3 pounds each of peaches and tomatoes.
A quick word about jalapeños: I was "born to be mild," and I don't like much heat, so I skimp on the jalapeños more than you might- use your judgment. Most of the heat is in the seeds and white membranes in the pepper, so I remove them for a milder salsa. After handling hot peppers, please wash your hands well with soap and water before touching your face or eyes!
Use any sweet onion you have on hand, along with a large bell pepper of any color. If your peppers are small, use two.
Combine all the ingredients in a large pot and bring the salsa to a gentle boil. While the salsa cooks, heat the water in your boiling water canner. Processing the filled jars in a boiling water bath makes this properly prepared peach salsa shelf-stable for pantry storage, so don't skip this important step.
Add vinegar, lime juice, and salt, and cook on medium heat until the juices form and the peaches, onion, and tomatoes soften. I blended the ingredients a little with my potato masher. You could also use an immersion blender- or you can leave it chunky!
Taste the juice to see if you want to add a little more vinegar, lime juice, salt, or another jalapeno. Adjust the flavor to your liking.
Ladle the salsa into sterilized canning jars. I had some pint jars on hand, so I used a mixture of regular and wide-mouth jars.
Fill the jars, leaving one-half inch of headspace, then use a clean, damp dishcloth to wipe the jar rim before applying the flat and screwing on the ring. Tighten by hand.
Use a jar lifter to place each jar gently into the boiling water bath. When the water resumes boiling, set a fifteen-minute timer. When the timer rings, use the jar lifter to move the jars onto a cooling rack or a thick towel to cool undisturbed until they are at room temperature.
Listen for the satisfying "ping" sound that means the jar is safely sealed. If it does not seal, refrigerate it. If kept refrigerated, it will be safe to eat for about two weeks or more. Always return a partially used jar to the refrigerator for storage.
Canning is easy and very satisfying because it is one of the few things we do that can line up and count! It's so fun to see the visible results of our efforts. Since not everyone does canning, salsa, jelly, jam, or pickles are always a very welcome gift!
Some folks I know look forward eagerly to their gift of home-canned goods every year!
Here is a recipe for a wonderful, beautiful, tasty salsa perfect for gift-giving. Use it in so many different ways!
Within a few hours, you'll usually hear the satisfying "ping" as the lids seal. After the jars have cooled for 12 to 24 hours, press the center of each lid. If it doesn't flex up and down, the jar is sealed. If a jar doesn't seal, refrigerate it and enjoy it within about two weeks.
The yield can range from about 6 to 8 pints, depending on how juicy your peaches and tomatoes are and how long you cook the salsa. If you cook it a little longer for a thicker consistency, you may end up closer to 6 pints.
Store sealed jars in a cool, dark place for the best quality. For the freshest flavor and texture, enjoy your peach salsa within one year. Once opened, keep it refrigerated and return any leftovers to the refrigerator promptly.
Yes. Remove the jalapeño seeds and membranes for a milder salsa, or leave some in for extra heat.
Yes. Both work well as long as they're ripe but still firm enough to hold their shape during canning.
Yes. Processing the filled jars in a boiling water bath is what makes this properly prepared recipe shelf-stable for pantry storage. Don't skip this important step.
Peaches are my favorite fruit, and they are so versatile! Here are some of my favorite recipes using peaches.
Peach Cake - A delicious peach cake that starts with a yellow cake mix, Jell-O, and frozen peaches. The two-step caramel buttercream frosting takes this cake over the top with its amazing flavor and texture.
Peach Crisp - Fresh peaches perfectly spiced with cinnamon and nutmeg baked under a buttery, crisp topping of oatmeal, flour, and brown sugar.
Tomato and Peach Salad - A beautiful and unique salad to toast the peak season of peaches and tomatoes. A surprisingly delicious combination!
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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Do I need to use canning salt or just regular salt ok?
Canning salt is the purest with no anti-caking ingredients so it is prefeered for the clearest brine. When you go to the effort of making a batch of salsa, the availabilty and low price of canning salt makes it worth it. Canning salt has a fine grain that dissolves exceptionally well.