Peach Apple Salsa


Quantity: 7 pints

Jar size: Pints


6 cups chopped Roma tomatoes
2-1/2 cups diced yellow onions
2 cups chopped green bell peppers
10 cups chopped hard, unripe peaches
2 cups chopped Granny Smith apples
4 tbsp mixed pickling spice
1 tbsp canning salt
2 tsp crushed red pepper flakes
3-3/4 cups (1-1/4 pounds) packed light brown sugar
2-1/4 cups cider vinegar (5%)


  1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
  2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
  3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into 1/2-inch pieces. Peel, wash and dice onions into 1/4-inch pieces. Wash, core, and seed bell peppers; chop into 1/4-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
  4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into 1/2-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
  5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
  6. With a slotted spoon, fill salsa solids into hot pint jars, leaving 1-1/4-inch headspace (about 3/4 pound solids in each jar). Cover with cooking liquid, leaving 1/2-inch headspace.
  7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



15 minutes

20 minutes

25 minutes

Source: National Center for Home Food Preservation