![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F9427611.jpg&w=600&q=60&c=sc&poi=auto&orient=true&h=400)
Ingredients
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10 cups chopped yellow tomatoes, any discolored skins removed
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1 large sweet onion, minced
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1 cup white sugar
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½ cup minced roasted chiles, seeds and skins removed
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½ cup white wine vinegar
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1 tablespoon canning salt
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1 tablespoon ground cumin
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3 teaspoons fresh fruit preserver
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4 cups peeled, pitted, and chopped peaches
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½ cup chopped fresh cilantro (Optional)
Directions
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Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
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While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
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Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
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Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Cook's Note:
It is possible to keep the original cooking liquid in the salsa for a thinner salsa product, however I use this liquid as a base for a tortilla soup!
Nutrition Facts (per serving)
5 | Calories |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 256 | |
Calories 5 | |
% Daily Value * | |
Sodium 28mg | 1% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 0g | 0% |
Vitamin C 3mg | 3% |
Calcium 2mg | 0% |
Potassium 20mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.