I Can! I Can! (Peach Salsa, That Is!) - So Many Recipes, So Little Time... Blog at Allrecipes.com - 118837

So Many Recipes, So Little Time...

I can! I can! (Peach Salsa, that is!) 
Aug. 15, 2009 4:55 am 
Updated: Sep. 19, 2014 7:39 pm
It all started with a simple comment made by dinnercoach on my first pickle blog. She mentioned something about canning 25 or so pints of peach salsa. Peach salsa? By the time I researched a few recipes my mouth was watering. This was something I had to try, only on a much smaller scale. I can tomato salsa every year, but peach would be an adventure. The recipe I chose was Peach Salsa II. I did alter it a little bit after reading the reviews, but the result was delicious!

I began by making a trip to a local Amish peach orchard. Of course I also had to replenish my supply of jars and grab a lime and a red pepper at the grocery store - my red peppers aren't quite ready yet, and limes? Well they just don't grow 'round here. Now peaches may be the be the main ingredient, but I saved them for last and got busy chopping, dicing, and mincing.

I was doubling the recipe, so I started out with a cup of diced onion. Mine were a mix of red and white, but only the red shows up here. I planned it that way - they're prettier!

Next up - half a dozen cloves of nice, fresh, fragrant garlic. MMMMM!

Diced up nice and fine.

Lime zest - 2 teaspoons (one good-sized lime).

Juicy, sweet, red pepper - 1 cup.

Eight jalapeno peppers - diced. Do wear rubber gloves for this part.
You will be glad you did!

Everyone in the pot.

Now for the peaches. Lots and lots of peaches. I didn't use a blanching method to remove the skins since mine were pretty ripe. I halved the peaches, pitted them, halved them again and the skins slipped right off. Let the chopping begin.

Eight cups of
peaches later...

well, probably more like 9, really. I kept sneaking bites.

Mix well.

Add 1/2 cup white vinegar...

and the
cumin. I used 2 tsp.

I'll admit, the recipe called for cilantro. I didn't have any and forgot to buy it, so I skipped it.

I also skipped the pectin - some reviewers said it made the salsa more like JAM. That's another blog (coming soon.)

In goes the sugar. Boil it for a minute, then set it off the heat for 5 minutes.

Looks tasty already!

Into the sterilized jars...

Oh yeah!
(Hands off - it's not ready yet.

Wipe off the rims with a damp cloth.

On goes a lid.

Rings on to secure lids...

Process for 10 minutes in boiling water. If your altitude is more than 1,000 feet above sea level, you may need to adjust your processing time. I Googled my town and learned that I am at about 1,050 feet above sea level. I guess I've been lucky, since I haven't added extra time and my jars have sealed.

Here's a chart that can help. It came from the Ball, and since they make a lot of my canning jars, I'll trust them.

When you're finished processing, remove the jars carefully and allow them to sit (without touching) until they cool. You should be rewarded with the


of sealed jars like these:

and salsa that tastes as good as it looks!

And it does look good, doesn't it?

Thanks for dropping by!

Peach Salsa - so tasty!
Photo Detail
Aug. 15, 2009 5:56 am
Wow! That looks great- I don't do any canning, but I'd love to try it on a smaller scale!
Aug. 15, 2009 6:52 am
I'm so jealous of your peaches! I have a lime tree in the back yard, but it only produces in the winter. YUM!
Aug. 15, 2009 7:42 am
Wow Pam that looks really good. I love to can. Blackberries are plentiful here right now. Last week I made 30 1/2 pints of black and blue jelly and jam, and in a few weeks I will be taking a week off work so that I can can tomato products (salsa, bbq sauce etc.) I really enjoy having these things year round to give as gifts to family and friends. Thanks for the blog
Aug. 15, 2009 8:45 am
Pelicangal, funny you should mention blackberries - last night I made jam from wild blackberries and peaches. Turned out pretty good, but I only made 7 1/2 pints. 30- Yikes! You go girl. I also can tomato salsa. Of course that always needs to be done in September. I wish it could be done in the summer, but in this climate I'll take what I can get. :) Happy canning!
Aug. 15, 2009 10:08 am
Pam, that looks so good. I've never had homemade peach salsa, only tasted some that was store bought. It was good, but yours looks FANTASTIC. I'm going to be canning some peaches and peach jam, now I may just have to try this too. Since my peppers are growing out of control, this will be another way to use some up.
Aug. 15, 2009 5:04 pm
Ohhhh. Peach Salsa. Yummy. You and I are in the same altitude category (I'm at 1,800-1,900). This will be great to steal recipes from you that are TNT. :)
Aug. 15, 2009 5:21 pm
FYI: I'm so bad. This truly has become an obsession. I've made 35 jelly jars already and still plan to make at least 25 more: Rhubarb Strawberry Jam (3), Merlot Wine Jelly (6), Port Wine Jelly (5), Orange Juice Jelly (6), and White Wine Jelly (5). Hopefully then I can stop the madness and move on to tomatoes, salsa, and pasta sauces.
Aug. 15, 2009 5:36 pm
Wow, great job Pam! It looks so good!
Aug. 15, 2009 5:53 pm
Ok. Wait. I lied. I think I really got to stop at 36 jelly jars. I really am spending way to much time jamming. My kidlets need some hugs.
Aug. 15, 2009 6:59 pm
Josephine, Josephine... jam after the kidlets are in their JAMMIES and all tucked in! That's assuming they'll sleep through it. I've got peach preserves ready to go after I tuck my goofballs in tonight. I kind of screwed up with the lemon juice, so I hope I didn't completely ruin it. I shouldn't talk on the phone while canning... ;)
Aug. 15, 2009 7:16 pm
LOL. Awesomeness. At least now I don't feel guilty of thinking to myself, "Welll. If I can during the night...." I probably will end up making more for sure because I still have the Rhubarb Jam (husband's request).
Aug. 15, 2009 11:15 pm
Wow! Awesome blog and great photos! I have a couple of peach trees, that in a good year, completely overwhelm me. Last year, the goats got the peaches, the year before I did Peach Butter, but I LOVE the salsa idea.
Aug. 16, 2009 4:05 am
Ok Pam I went to bed last night thinking about your Peach Salsa. I'm going to try to buy some canning jars today to make some salsa too. How many jars were you able to use with this recipe? And how many ounces each jar? Thanks!
Aug. 16, 2009 6:24 am
GoodeatNZ, I'd LOVE a peach tree or 3! I've made 3 different canning recipes just with the small amount of peaches I had.
Aug. 16, 2009 6:27 am
Fit&Healthy Mom - I used pint jars and I got 5. The fifth one wasn't quite full, though (should've thrown in an extra peach), so I just put it in the fridge. I sort of wish I'd used half-pint jars, since I'm the only one here who will eat the salsa. You could easily double this recipe if you don't use pectin as I didn't. :) Happy canning!
Aug. 16, 2009 1:10 pm
Glad you tried it. Your salsa looks great!
Aug. 17, 2009 6:40 am
Wow! I'm impressed!! I used to can tomatoes every year but I wish I'd known about peach salsa back then. You did a lovely job in the presentation of your recipe here. Beautiful photos and step by step instructions that are easily followed. You've got quite a talent for this type of thing. Love your blogs!
Aug. 17, 2009 1:13 pm
Thanks, Lace! It's so much fun to do! I can't take credit for the recipe, though. I'm starting to get tomatoes and will be canning them very soon!
Lisa D 
Aug. 17, 2010 1:52 pm
I must be missing something. How much sugar do you add?
Aug. 27, 2010 9:38 am
How much sugar was used in this batch?
Sep. 6, 2010 2:58 pm
Looks good! Just to let you know, you adjust the time you boil the jars not to make sure they seal, but to make sure you kill off all the bacteria. Because water boils at a lower temperature at higher altitudes, it takes longer to kill off bacteria. Any jars you made and didn't boil long enough could be unsafe to eat. Thought I should let you know!
Jul. 16, 2011 7:14 am
is the vinegar used to keep the color in the peaches?
Jul. 27, 2011 6:14 pm
For the peach salsa recipe, how much sugar do you use?
Aug. 15, 2011 11:00 am
Just came across your recipe and would love to try it. Can you tell me what the yield is?
Aug. 25, 2011 12:17 pm
All set to try this salsa recipe but missing the amount o9f sugar to use. Please let us know! thanks
Aug. 27, 2011 8:34 pm
I too had the problem of how much sugar to use, but I found this recipe, and it seems to be the one that she used.
Sep. 19, 2011 1:59 pm
How much sugar??? September 19, 2011 2pm
Jul. 29, 2013 5:15 pm
Did you double the sugar also making it 7 cups total?
Aug. 23, 2013 7:29 pm
I used the same recipe last year and will do so again with the some changes and had rave reviews from picky salsa people. I only used 1/2 cup of sugar, added a 32 oz can of diced tomatoes, and 2 jalapeƱo peppers instead of the 4 this calls for. I got less salsa since didn't add all the sugar..but it is now healthier and very delicious!
Aug. 29, 2013 7:07 am
THIS IS RECIPE ROCKS!! My husband loves it! Sweet Fire!!
Sep. 29, 2013 5:56 pm
@AGenerousTable You adjust the processing time not how long you boil the jars to sanitize. Per the ball website.
Aug. 27, 2014 9:39 am
I just came across this and plan to make it this weekend. How much sugar is used?
Sep. 12, 2014 10:49 am
I just got a huge box of peaches, and I want to can some salsa. I love how totally accessible your recipe is! I'm gonna try it!
Sep. 19, 2014 7:39 pm
Can you tell me how much sugar you added. I don't see the amount mentioned.
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About Me
I have three teenage sons who are picky eaters (especially the middle one). I try to cook things that they might enjoy trying, but they're not always willing to try new things. My husband started out a picky eater when we met back in 1986, but he's gotten much better and is willing to try ALMOST anything I make. In my spare time I teach second grade. I have introduced my students to cooking and/or new foods over the years.
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I love to try all sorts of new recipes, so I don't really have a favorite thing to cook. I enjoy using fresh ingredients from the garden and canning those ingredients to use year-round. I also enjoy baking treats for my second grade class. I'll try almost anything if I think my family will eat it. Of course, I've been known to try a recipe because I want to, whether they'll eat it or not.
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I love making the pumpkin pies and other desserts for Thanksgiving. I always like to try one new dessert for each holiday. Baking Christmas cookies is a tradition that goes back as long as I can remember.
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I've made some pretty cool cakes for my boys' birthdays. They include a firetruck, baseball, football, and Pokeball. I've also used shaped pans to decorate everything from Barney and Elmo, Power Ranger, Jeff Gordon's #24 racecar, football helmet, a dog and dog house, a monkey, a giant cupcake, and a penguin. Some recent cakes have been a pizza, chef's hat, and Topsy-Turvy (Mad Hatter Cake.) The last one didn't collapse - that was a real triumph! One of my best triumphs has been teaching my boys to cook. They'll never go hungry.
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The first time I cooked a turkey I relied on my thermometer to tell when it was done. It wasn't.
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