Roasted Tomato Peach Salsa Canning Recipe

By Amanda Paa – Last updated: April 22, 2023
4.40 from 28 votes
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An easy canning recipe for making tomato peach salsa at home, a delicious way to preserve fresh peaches! Using the water bath canning method, the salsa lasts up to 12 months on your shelf. This salsa is a great topping for chicken or fish, and many vegetarian applications.

holding a jar of tomato peach salsa
tomato peach salsa in a bowl with chips around it, and limes

We go through a jar of salsa a week. I mean, there’s nothing wrong with a chips and salsa dinner in summer, am I right?

My mom taught me how to can when I was young, and we always used Ball jars for the salsa and rhubarb jam we’d make together. And her mother did the same.

In a quest to use a crate of peaches I recently bought, this Fire Roasted Tomato Peach Salsa was the perfect solution to bottling up all that sweet, juicy goodness. Peach salsa boasts a sweet heat that works incredibly well with chicken and pork, and I love it on a veggie burrito bowl too. Pretty much the perfect condiment that you can make at home!

tomato peach salsa in a saucepan on stove

I absolutely love the smoky flavor that comes from roasting the tomatoes, red onion, and peaches together. It gives them an even deeper flavor than they already have! The charred bits of the skin go right into the salsa, no peeling required! Plus, everything softens from the heat of the broiler, making for easier and quicker chopping.

Have you ever canned salsa? It’s not as intimidating as it might seem after you do it once or twice.

Let’s break down the water bath canning process, so you know what to expect.

  1. The salsa is simmered on the stovetop for about 10 minutes. While this is happening, you’ll simmer your clean Ball® Canning jars (I’m using their new Flute jars) in the large stock pot you have for canning, to get them hot.
  2. Once the salsa has cooked, you’ll use your jar lifter to grab a jar out of the water, pouring the water out, then setting on a towel.
  3. Ladle the salsa into the funnel, and fill each jar, leaving 1/2 inch headspace.
  4. Wipe the rim of the jar clean with a paper towel, and place the lid on top, then the screw cap. Tighten until it just sticks.
  5. Continue with all jars.
  6. Place Ball® Canning jars into wire rack, and submerge jars into water. Place cover on stock pot. Boil gently for 20 minutes.
  7. Use your jar lifter to remove each jar, keeping the jar upright the whole time, and set on a kitchen towel.
  8. Let jars sit undisturbed for 12-24 hours. You do not want to disturb the sealing process.
woman ladling salsa into a ball canning jar, preserving salsa
screwing the lid on a jar of salsa

How do I know if my canning jars sealed?

When you inspect lids for seals after the 24 hours, there should be no flex when the center is pressed. Remove the bands and attempt to lift lids off gently with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product.

Helpful canning equipment to have:

tomato peach salsa in ball canning jars with labels

What variety of peaches are best for a peach salsa canning recipe?

I like to use Colorado or Georgia peaches if they’re available at my local co-op. And you’ll actually want to use slightly underripe peaches in this recipe, to withstand the canning process. By the time the jars are opened, the peaches will have submitted to the sitting time, turning soft and absorbing the great flavors in the jar.

More canning recipes:

dipping a tortilla chip into tomato peach salsa
holding a jar of tomato peach salsa

Roasted Tomato Peach Salsa (Canning Recipe)

A zesty peach salsa with a little heat to balance the sweet! You'll roast the peaches, tomatoes, and red onion together for extra delicious flavor.
4.40 from 28 votes
Prep Time :20 minutes
Cook Time :10 minutes
Additional Time :30 minutes
Total Time :1 hour
Yield: 4 pints
Author: Amanda Paa



  • 2 pounds peaches
  • 2 pounds ripe tomatoes, stem removed and halved
  • 1 red onion, peeled and halved
  • 1 red or yellow pepper, halved and seeded
  • 3 tablespoons minced habanero, serrano, or jalapeno pepper (if you use jalapeno, increase to 1/4 cup)
  • 4 cloves garlic, minced
  • 3/4 cup bottled lime juice
  • 4 teaspoons fine sea salt
  • 2 tablespoons brown sugar
  • 3/4 cup roughly chopped cilantro


  • Pre-heat broiler in your oven to high.
  • Place peaches, tomatoes, red pepper and onion halves skin side down on a sheet pan and place in oven until slightly charred, about 7-10 minutes. Remove from heat and let cool.
  • Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  • Dice peaches and tomatoes, leaving charred skin on. Dice red onion halves and red pepper. Combine everything up to the cilantro in a 4 quart saucepan. Bring to a simmer over medium heat, stirring frequently. Simmer until peaches have softened slightly and flavors have combined, about 10 minutes. Stir in cilantro.
  • Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars 20 minutes, (adjusting for altitude if above 1,000 feet). Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.


This is a certified BALL® Canning recipe, that has been tested and approved. It was originally posted here.

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June 26, 2020


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  1. Hi would it be okay to take out the garlic in all your salsa recipes and still be safe for canning? Thank you! Can’t wait to make these.

  2. 5 stars
    I really enjoyed this recipe and was wanting to make this in quart jars instead of pints. Is that okay, and how long would I process them?

    • Hello! I’m so glad you liked the salsa recipe. I consulted the Canning Extension at the University of Minnesota and they had this to say about processing quarts of salsa instead of pints, “Credible and standardized salsa recipes will instruct you to use pint jars and give processing times for only pint jars. There are no currently research tested guidelines for processing salsa in quart jars. There are no formulas for extending the processing time for a larger jar.” So for safety, processing in pints is necessary.

  3. 5 stars
    Hello! Before I make this recipe, I’d like some clarification. What specific brand(s) of lime juice is safe to use? Could I substitute the lime juice and use 3/4 cup white vinegar?

  4. 5 stars
    Loved it! I made 3 batches on Monday. Got great reviews from my taste testing family. I removed the skins, or the majority of them for one of the batches. I found that the skin stayed in really big pieces when diced them (using the pulse on my Vitamix. My family likes small pieces of stuff in salsa). The flavour was great with or without the skin, but I like the texture better without. I also loved that the recipe used weight for the peaches and tomatoes, made measuring stuff very simple. It would be nice to have the pepper and onion in weight measures too. Because the size of “one onion” and “one pepper” can vary so much.
    This is a recipe I will definitely use again and recommend to others!

  5. This says skin side down but the picture looks like they’re skin side up on your tray? Also how small are you cutting the peaches to roast?

    • Hello! I just flipped the peaches over for the photo, to show the pretty, blackened skin. You want to roast skin side down so the sugars don’t stick the fruit to the pan. I just halved or quartered the peaches for roasting.

  6. I have all ingredients set to make this. When you say “adjust for altitude”… We are 2000 ft, but I don’t know what altitude you are starting from so if I have to adjust it or not.

  7. I have never canned anything or made salsa before so I’m a bit nervous. Other recipes I saw for canning salsa (that didn’t include peaches) called for vinegar to keep the acidity high to prevent botulism — is the lime juice enough to safely can these? Thanks. Also, for the 2 lbs peaches and tomatoes roughly how much should that be chopped up in cups? Thanks

    • Hello! This peach salsa canning recipe is lab tested for safety. The lime juice is the acid needed to create the correct PH. You’ll want to use weights to weigh the vegetables, rather than cups, as volume does not equal weight. By using weight for measurement, you’ll have the precise amounts needed for safety.

  8. Hi Amanda! I’m going to make this salsa tomorrow but just wondering if it’s ok to use bottled lemon juice instead of lime? Also how many jars does this recipe make? Thanks!! Can’t wait to try it! Looks sooo good!

  9. Oh no! My jars are just out of the water bath as I write this, when I see my Tablespoon and realize I forgot the sugar. Will this be safe to eat…?

  10. Hello! Once properly canned, how long is the shelf life of the jars (non refridgerated, prior to opening)?

  11. The name alone had my mouth watering. Then I saw the picture. And read the ingredients. I don’t think I’d be able to stop dipping into this, it sounds incredible!