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Instructions:
- Prepare a boiling water bath canner and sterilize 6 pint jars. Keep the jars hot until ready to fill.
- Peel, pit, and dice the peaches into bite-sized pieces. Peel, seed, and chop the tomatoes.
- In a large stainless steel pot, combine the peaches, tomatoes, red bell pepper, green bell pepper, red onion, jalapeños, garlic, apple cider vinegar, granulated sugar, pickling salt, ground cumin, smoked paprika, and ground ginger.
- Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar has completely dissolved.
- Reduce the heat to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the salsa thickens slightly and the flavors have blended.
- Stir in the chopped fresh cilantro during the final 2 minutes of cooking.
- Ladle the hot salsa into the prepared hot jars, leaving ½-inch headspace.
- Remove any trapped air bubbles with a non-metallic utensil, adjust the headspace if necessary, and wipe the jar rims clean.
- Apply the lids and screw bands until fingertip tight.
- Process the jars in a boiling water bath:
- Pint jars: 15 minutes
- Adjust processing time according to your altitude if necessary.
- Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.
Variations
- Add a finely diced poblano pepper for a mild smoky flavor.
- Increase the jalapeños or leave the seeds intact for a spicier salsa.
- Substitute fresh parsley for cilantro if preferred.
- Add a pinch of ground cinnamon for a subtle warm sweetness that pairs well with peaches.
- Stir in a teaspoon of chili powder for extra depth and a hint of Southwestern flavor.
Tips
- Choose ripe but firm peaches so they hold their shape during cooking.
- Peel and seed the tomatoes to create a smoother, less watery salsa.
- Use fresh cilantro and stir it in at the end of cooking to preserve its bright flavor.
- Stir the salsa frequently while simmering to prevent sticking and ensure even cooking.
- Allow the jars to rest for at least 2 weeks before opening so the peaches, vegetables, spices, and vinegar have time to fully meld together.
- Label each jar with the canning date and store in a cool, dark pantry for the best quality.
- Once opened, refrigerate the salsa and use it within 1 to 2 weeks.
