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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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6 cups prepared peaches, about 12 medium or 3 pound (1.4 kg)
1 ¼ cups chopped red onion
4 jalapeño peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro or coriander
½ cup white vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon 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 ¼ 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 ¼ 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.