Peach & Tomato Salsa

READY IN: 1hr 20mins
YIELD: 12 pints




  • Peel, pit, and chop peaches, and mix with lime juice.
  • Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
  • Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
  • Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
  • Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
  • Turn heat to simmer.
  • Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
  • Place jars in canning pot. Add water, making sure tops of lids are covered.
  • Bring canner to boil, and process for 10 minutes.
  • Remove jars from canner, and place on towel in a cool spot.
  • In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  • Allow to sit without moving for about 2 days.
  • Label and store jars in a cool, dark place.