Peach Salsa  [ canned ]

6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)
1 1/4 cups chopped red onion
4 jalapeno peppers
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L).  Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel  or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.  Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.