Recipe: Canned Peach Salsa with Lime
We found this scrumptious Peach Salsa recipe in the Ball Complete Book of Home Canning. However, when taste testing prior to canning, it was apparent that it needed a little more sugar and a little more acid. We figured brown sugar would be the best choice, and the clean "pop" of lime would balance things out perfectly. Boy were we right! Our last bushel of peaches is going to nothing but a pantry shelf full of this salsa!
Recipe type: Salsa
Cuisine: Mexican
Servings: 7 half-pint jars
  • ½ cup white vinegar
  • 6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches. This will provide a better texture to the salsa)
  • 1¼ cups chopped red onion
  • 4 jalapeno peppers, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping)
  • 1 red bell pepper, seeded and chopped
  • ½ cup loosely packed finely chopped cilantro
  • 2 tbsp liquid honey
  • 1 clove of garlic, finely chopped
  • 1½ tsp ground cumin
  • ½ tsp cayenne pepper
  • ⅙ cup of brown sugar
  • Zest and juice of ½ lime
  • ½ tsp kosher salt
  1. Fill a boiling-water canner to about 3 inches from top with water, and bring to a simmer.
  2. Sterilize your jars and bands by boiling/steaming them in water. Pour boiling water over lids in saucepan off the heat. Let stand in hot water until ready to use.
  3. In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar. For best results, add the peaches to the vinegar as you chop to prevent browning.
  4. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
  5. Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a damp cloth.
  6. Center lid on jar. Screw band down until hand tight.
  7. Place jars in canner, making sure they are completely covered with water. Bring water to a boil and process for 15 minutes. Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.
  8. Allow jars to cool on a wire rack undisturbed, then store if you can resist eating it all.
  9. Enjoy your delicious peach salsa with chips, tortillas, spooned over chicken, or with grilled shrimp tacos. Fantastico!
Recipe by The Bald Gourmet at