How to Can Peach Salsa
Sweet and spicy peach salsa with peppers, onions, and cilantro.
The Short Answer
Peach salsa can be water bath canned using a tested recipe. Process pints for 15 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Peach Salsa
Must use tested recipe.
Headspace: 0.5 inches
Step-by-Step: Canning Peach Salsa
- Use only a tested peach salsa recipe.
- Peel and dice peaches, chop peppers and onions.
- Combine with vinegar per recipe. Boil and simmer.
- Ladle into hot jars. Wipe rims, apply lids.
Peach salsa is summer in a jar. Make in August when peaches are peak and garden peppers are coming in. Perfect with grilled fish or tortilla chips.
Safety Notes
Important: Must use tested recipe. Balances high-acid peaches with low-acid peppers and onions.
The Bottom Line
Peach Salsa can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes, but use peaches frozen without added sugar. Thaw and drain first.