Roasted Tomato Peach Salsa Canning Recipe

By Amanda Paa – Updated April 22, 2023
4.61 from 43 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.

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
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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.
4.61 from 43 votes
Prep Time :20 minutes
Cook Time :10 minutes
Additional Time :30 minutes
Total Time :1 hour
Yield: 4 pints
Author: Amanda Paa

SCALE:

Ingredients

  • 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 kosher salt
  • 2 tablespoons brown sugar
  • 3/4 cup roughly chopped cilantro

Instructions 

  • 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.

Notes

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

Did you make this?

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June 26, 2020

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

4.61 from 43 votes (30 ratings without comment)

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65 comments

  1. J

    5 stars
    Would I still cook it for the same amount of time if I use half pint jars instead? Is it still safe?

    • Amanda Paa

      Hello! Processing time is the same for half pint jars and yes, it is safe.

  2. Natali Henderson

    5 stars
    I’m so happy I made this!! I used Carolina Reapers for my pepperhead husband and his friends. Spicy spice spicy with a lovely sweetness from the peaches!!! Now I’m making a second batch with only jalapeños for a mild(er) version. Thanks for the recipe! Its definitely a keeper!

    • Amanda Paa

      Love that you made two batches with different spice levels! Thanks for making the recipe, so glad you enjoyed it.

  3. CP

    Are the peaches cored and halved before measuring?

    • Amanda Paa

      they are weighed as is, nothing done to them.

  4. CP

    Do you de-seed the Habaneros?

    • Amanda Paa

      I do, just to be safe that it won’t get too spicy. You can always add the seeds in if you taste and feel you’d like more heat.

  5. pam

    5 stars
    Salsa turned out very good! Recipe for 4 pints made 5 pints. Flavor was delicious! I added about 1/2 tsp additional salt. Prep time took about 2 hours by the time all vegetables were roasted and chopped and cooked down. For a different consistency, you could put in a food processor and save tons of time.

    • Amanda Paa

      so glad you enjoyed it pam, thanks for making the recipe!

  6. Yvonne

    5 stars
    Just made this for Christmas gifts. Delicious!! And that is not with letting it sit. I ran out of jars. So I’m using a few smaller jars that I’ve saved from other stuff, boil them and their lids and will water bath them too but put them in the fridge to use right away. If use jars like that you must use the refrigerated ones very soon. Measuring was done with a scale after roasting and skinning. I am also going to freeze a little. I used Colorado Palisade peaches because I live in CO. Water bath st 30 min for 5K feet. I roasted most of them but did put in some not roasted. Took the skin off the roasted ones and from the heirloom tomatoes I used. Only used 2 habenarros and it was plenty for my medium hot taste. I think it will be hotter once it sits. Only used 3 teaspoons of large flake sea salt and it was plenty. I never like this kind of salsa at the restaurants. But this is excellent. The remaining juice frozen will make great drinks.

    • Amanda Paa

      Those will be some lucky friends who get this for Christmas gifts! I’m so glad you like the salsa. And thanks for your notes, very helpful.

  7. James

    5 stars
    Even though the recipe is super good right out of the pot? What is a good amount of time to let the jars sit to accumulate the best flavor?

    • Amanda Paa

      Hi James! So glad you enjoyed the salsa. I like to let it sit at least a week after canning, as the flavor continues to improve.

  8. Jennifer

    5 stars
    Can I reduce the amount of salt used? The Ball’s recipe asked for 1tsp whereas this recipe has 4tsps of salt.

    • Amanda Paa

      Yes, you can reduce the salt if you prefer! I found during testing it needed more and was bland with just 1 teaspoon. and the Ball recipe doesn’t specify what type of salt they use. So if they are using table salt, the 1 teaspoon would be much saltier than 1 teaspoon kosher, which kosher is what i’m using.

  9. KAYLA

    5 stars
    I just made this recipe and it was delicious! My jars are sealed after taking it out of water bath but I forgot to remove the air bubbles in the salsa before putting the lid on. Would that affect its shelf life?

    • Amanda Paa

      Hi Kayla! So glad you liked the recipe. A few air bubbles are okay, it shouldn’t cause a problem! I’ve had a few jars like that in the past and didn’t notice a reduced shelf life.

  10. Jill

    Hello! Is this recipe ok to use with white peaches? Thanks –

    • Amanda Paa

      Hi Jill, yes it is!

  11. Mschray

    Amanda can this recipe be halved and not canned. Just refrigerate and eat for the week or would you recommend another one of your recipes?

    • Amanda Paa

      Hello! Yes, you could halve it and can. You could also let the jars cool and freeze, using 1 inch headspace instead.

  12. Camirra Williamson

    5 stars
    I made this recipe twice and it taste to delicious! what i cant figure out is why i didnt get 4 pints either time. the first time i got 3 pints, the second time i got 2 3/4 pints. i weighed the tomatoes and peaches( with the the removed). I used the correct amount of lime juice, plue peaches and tomatoes are acidic, so I’m not worried at all about safety. but i did have to broil my peaches and tomatoes for about 15-20 min to get the char. i wonder if this created a bunch of water loss? well no bother im a hobby canner anyway and I loved the recipe!

    • Amanda Paa

      Hello Camirra! I’m so glad you like this salsa recipe. A few things; all canning recipes are approximate yields, as water content for fruits and vegetables will vary depending on the precipitation of the region where they were grown; if it was rainy year, dry year, normal year. Like you said, it could also be the power of your oven and how long you to broil to get the char, and how much water will evaporate when doing so. Thank you for making this!

      • Sarah

        Can you use pineapple instead of peach? I’ve been looking for a pineapple salsa recipe forever!

        • Amanda Paa

          Hi Sarah! I have not tested this with pineapple. It sounds delicious, but I am unsure of it would change the ph of the salsa, and if it would be safe for canning.

  13. Tiffany

    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.

    • Amanda Paa

      Hello Tiffany! Removing the garlic from canning recipes changes the PH from the safe PH that they the recipe as written has been tested for. I did find some more information for the experts about what you could substitute for garlic, and there is not a substitution. However, they did recommend that you could leave the garlic out and freeze instead of can!

    • Libraryghost

      You can omit low acid ingredients such as garlic (Source: https://extension.psu.edu/canning-tomatoes-dos-and-donts) as long as you DO NOT reduce acidic ingredients NOR exchange ingredients for others that are not in your tested recipe (e.g. don’t put vinegar, if it calls for lime or lemon juice because vinegar has less acidity, and don’t swap one veggie for another). I’ve been canning forever, and have an unholy fear of botulin toxin, so I follow the official recommendations and lab-tested recipes religiously. However, as a general rule, making it more acidic is fine, it’s when the pH rises above the 4.6 level that Botulism is a risk. Along those lines of maintaining acidity, I do have a question of my own. I have the original Ball recipe which calls for only 2 tablespoons of minced hot pepper. Is it okay to double this in the case of jalapenos as this recipe states? I realize the peaches are somewhat acidic in addition to the lime, so there probably is a good margin of error for maintaining acidity, and I would love to add the extra jalapenos to this. Thanks!

  14. Genevieve

    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?

    • Amanda Paa

      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.

  15. Kirsten K.

    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?

    • Amanda Paa

      Hello! Any bottled lime juice that you find in the grocery store will work well. This is the brand I most commonly find in stores. I wouldn’t substitute vinegar for it, as I haven’t tested that so don’t know how it would affect the flavor.

      • Kirsten K.

        5 stars
        Thanks Amanda for the feedback! Can I also use ReaLemon brand in place of ReaLime?

        • Amanda Paa

          Yes! Bottled lime juice and bottled lemon juice can safely be used interchangeably in canning.

  16. Linda groat

    Can I use balsamic vinegar instead of lime juice ?

    • Amanda Paa

      You do not want to use balsamic vinegar. Instead of lime juice, you could use bottled lemon juice.

  17. Shani

    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!

  18. Abby Vivas

    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?

    • Amanda Paa

      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.

  19. Shani

    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.

    • Amanda Paa

      hello! if you are at 2,000 feet, increase the processing time (how long the filled jars are in the boiling water) by 5 minutes.

  20. Sarah

    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

    • Amanda Paa

      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.

  21. Twila

    Can you roast the veggies and peaches in the oven?

    • Amanda Paa

      Definitely can use the oven! That works great.

  22. Kaylene

    5 stars
    I just tried this recipe today! It’s delicious!

    • Amanda Paa

      yay, so glad you like it!

  23. Rose

    Hi, instead of canning will this salsa be ok to freeze?

    Thanks

    • Amanda Paa

      Yes, you can freeze it! The flavors will be tampered down a slight bit, but will still be good. And should be eaten within 6 months of freezing.

  24. Mell

    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!

    • Amanda Paa

      Yes, okay to use bottle lemon juice instead of lime! This recipe makes 4 pints.

      • Mell

        Wonderful! Thank you! 😊

  25. Catharine from Calgary

    Can I swap out some peaches for mangos in the same proportions?

    • Amanda Paa

      Hi Catharine! I haven’t tested this recipe with substitutions for the peaches.

  26. Elizabeth

    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…?

    • Margaret

      Can I use fresh lime juice?

      • Amanda Paa

        Hello! You can use fresh lime juice at your own risk; bottled lime juice has been uniformly acidified so that it has a consistent and dependable acid level so that the recipe is consistently safe.

  27. Natalie

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

    • Amanda Paa

      Hi Natalie! If canned and stored in a dark, cool place, the salsa has a 12-18 month shelf life.

  28. Jennifer

    Can this be doubled or tripled?

    • Amanda Paa

      Yes, you can certainly double or triple the recipe!

  29. marquis | realrawkitchen

    omg that pic with the chips 🤤🤤 I haven’t ever canned anything but I think it’s time I try cuz this looks so delicious

  30. Sabrina

    what a wonderful salsa! And a great way to preserve it, thank you!

  31. Matt Robinson

    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!