Our Best Peach Salsa Recipe for Canning (2024)

kavita Bokhiria
September 12, 2014 @8:34 am

I have never tried canning salsa. Intriguing recipe. Thank you for sharing!
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Jon Spee
September 15, 2014 @6:00 am
Thank you, Kavita.
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Wanda
September 12, 2014 @9:43 am

I love to make fresh peach salsa, and now I want to make this canned peach salsa! Looks delicious! Dropping by from Bakersbeans!
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Jon Spee
September 15, 2014 @5:59 am
Thanks, Wanda!
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La Cuisine d'Helene
September 12, 2014 @9:52 am

You are so right when you say that 56 pints is not a lot in a way, my sons can eat a pint in one sitting. I like that you said that you learn along the way. I have never made peach salsa before but made ketchup with peaches and apples. It was really good. Are you using red peppers or a mix of peppers in your recipe?
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Jon Spee
September 15, 2014 @5:59 am
Wow, that sounds like a great idea for ketchup! And yes, we used a mix of red and green peppers in this recipe, but that was mostly circ*mstantial because it’s what we had.
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Laureen Fox
September 12, 2014 @10:04 am

I just made a couple of pints of fresh salsa that I was thinking I should put through the canning process but there’s barely any left. A bigger batch is obviously in order. Hubs doesn’t like peaches but I love them. Might have to sneak some in to my half of the batch 🙂

Jon Spee
September 15, 2014 @5:57 am
You should definitely sneak some in, they are pretty much my favorite addition to salsa!
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Sarah | (Cooking for) Kiwi & Bean
September 12, 2014 @11:22 am

I wish I wasn’t scared of canning, because this looks amaaaaaazing! And what a great thing to have in your pantry throughout the winter!

Jon Spee
September 12, 2014 @5:45 pm
But why are you scared? Do you have any questions about it or specific parts that concern you?
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Sondi
September 12, 2014 @11:47 am

56 pints of salsa sounds like a dream. I’m coming over for nachos.
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Jon Spee
September 15, 2014 @5:57 am
Haha, thanks, Sondi, sounds good!
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Lisa
August 6, 2015 @8:00 pm

I have never made salsa before. Do you peel the tomatoes and peaches?

kitchen'r jon
September 7, 2017 @6:29 am
Hi Kelley, that should be fine only it might be a bit runnier so you may want to use more tomato paste to thicken it up. You could also just start by cooking the tomatoes down for longer before adding the other ingredients.
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Milissa Magwood
September 3, 2017 @11:16 am

So excited to make this tomorrow!
Did we figure out how much paste was required?

kitchen'r jon
September 7, 2017 @6:28 am
Yes, sorry for this delay. I used about a half can per batch, so in my large quadruple batch it was two cans.
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Jeanie Lysitza
September 22, 2017 @9:18 pm

I made this last weekend using a mix of Roma and Big Beef tomatoes. Because the tomatoes were quite juicy, I drained the chopped tomatoes in a colander and measured out 12 cups of drained tomatoes. This was definitely NOT a wise choice as the tomato taste became very concentrated and overpowered everything else. I found the salsa this way had little flavour other than tomatoes. After cooking for 2 hours, I added double the amount of all the ingredients (except the tomatoes) and one large (369ml) can of tomato paste. I cooked it again for another hour until it thickened and then added the peaches and cooked for about 45 minutes. It is now a fabulous salsa….one of my kid’s favourites!

Maria
August 14, 2018 @12:37 am

How much headspace is required? Thanks! 🙂

kitchen'r jon
August 21, 2018 @3:53 pm
Typically half inch is good.
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- Debbie
  September 5, 2018 @2:08 pm
  Is this a mild, hot or medium salsa?
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  - kitchen'r jon
    September 13, 2018 @2:34 pm
    Usually on the milder side, but you can taste it after you’ve added some hot peppers and then decide if you want more heat. I often add crushed red peppers if it’s not at the heat I want.
    Reply

Karen
July 31, 2019 @2:40 pm

I know this thread is old, so I’m hoping you’ll still reply. I have a couple of questions…1. Is it safe to half this recipe and still can? I always worry about the safety since I am feeding this to my loved ones. 2. I’m not a big fan of onions, can I safely reduce the amount of onions? I know it will affect the taste…but for me it’ll be a positive. 🙂 please respond.

kitchen'r jon
September 18, 2019 @10:16 am
Hi Karen, I’m not totally sure about acidity from onions so I really can’t say. I think I’d search for a recipe without onions, although I also have a hard time picturing salsa without onions (but that’s just me!). Regarding halving the recipe that should be fine. I often double the recipe.
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Jeanette
August 10, 2019 @7:02 pm

have you tried adding sweet corn to the recipe?

kitchen'r jon
September 18, 2019 @10:15 am
Yeah, corn in salsa can be really tasty! I would not add it to this recipe–at least not before canning–as I’m not sure it would have enough acidity to still be considered safe.
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Mary Roberts
August 26, 2019 @4:32 pm

I’ve made canned salsa for years. I like to add a shredded zucchini, it helps thicken it and adds extra nutrients without changing the flavor, I also let it thicken on its own by simmering until I’m happy with it. Usually 3-5 hours. I have a huge salsa pot so I get about 25 quarts. I will be adding peaches this year and love your recipe!

Jeanette Null
August 31, 2019 @8:05 pm

Hi Jon, it looks like in the picture there is corn, but the recipe doesn’t show this. How much corn did you add?

kitchen'r jon
September 18, 2019 @10:13 am
No, I think you’re just seeing the tiny pieces of peaches. I add these last so they hold their shape but you’re right that in the picture they do kind of look like corn! If you did want corn that would affect the pH levels so you’d have to find a different recipe with corn in it, or add that after opening a jar.
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Carolynne
September 3, 2019 @12:56 pm

Can I make this without the cilantro?

kitchen'r jon
September 18, 2019 @10:12 am
Yes, that shouldn’t have any big effect on the canning process.
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Britt
August 23, 2020 @4:47 pm

Tried this recipe today – and it tastes marvelous right off the stove! I had to guess on the amount of peaches, because the ones from my tree were much smaller than normal ones I see the grocery. If I get terribly nervous about shelf stability, do you suppose I could keep some jars in the fridge as a backup safety measure?

kitchen'r jon
August 23, 2020 @9:13 pm
Glad to hear! I’m not really sure how that will affect overall acidity and shelf stability, so yes, to err on the side of caution the fridge should be fine as long as you have the space…
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Dale
September 6, 2020 @5:05 pm

Found your recipe last year it is amazing! My girlfriend and I have made it again this year I’ve got 27 500ML jars best salsa ever.
Thank you
Dale

kitchen'r jon
September 12, 2020 @8:36 am
That’s so great to hear!
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Nicole
September 6, 2020 @5:34 pm

I put a lot of peaches in mine. I think they were exceptionally large ones. Will this be more of a risk for botulism? I’ve never been afraid of botulism before but there have been a lot more talk of it this year. I can’t measure the ph of my salsa.

kitchen'r jon
September 12, 2020 @8:39 am
I think it’s always good to be mindful of safe canning practices and the risks of not following the recommended guidelines. According to a quick search, the pH of peaches is between 3.4-3.6, which is much lower than the target canning pH of 4.6. Based on that, I would assume that adding more peaches to your salsa will make it more acidic and thus safe to can with a water bath. However, I am not a certified food canning expert or anything like that so maybe adding a pH meter to your canning equipment could be helpful. Good luck!
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