(Updated – July 20, 2020)
It’s peach picking time! Get a Peach Salsa Recipe, peach prepping tips and a demo with Marisa McClellan of Food in Jars right here! If you’re new to preserving peaches, be sure to confirm that you’re using freestone varieties. Fighting with the peels & pits can really take the wind out of your peach preserving sails! Check out our peach prepping tips.
If you are local to the Lancaster County region, here are a few farms you can pick-your-own peaches.
Brecknock Orchard Farm Market
Cherry Hill Orchards Outlet
First Fruits Farm and Orchard
Masonic Village Farm Market
Marisa McClellan, a food blogger, cookbook author has shared her recipe for Peach Salsa from her book Naturally Sweet Food in Jars. She joined us for a livestream demo on our Facebook page. Marisa showed us how to make the recipe from start to finish and she answered lots of canning questions!
“I am not afraid to admit it. I like a good, fruity salsa. This one is nice tucked into fish tacos or melted into a quick, homemade quesadilla. If I’m feeling particularly fancy, I’ll spoon some out and stir in a little fresh mint before diving in with tortilla chips.”
Recipe reprinted with permission from Naturally Sweet Food in Jars © 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group. This recipe makes 4 (pint/500 ml) jars.
pounds/1.8 kg yellow peaches peeled
pitted and diced
chopped red onion
cups/295 ml apple cider vinegar
minced red bell pepper
cup/227 g agave nectar
Prepare a boiling water bath canner and 4 regular mouth pint/
500 ml jars.
Combine peaches, onion, vinegar, peppers, agave, jalapeno, garlic, cumin, and cayenne in a large pot. Bring to a boil and cook vigorously for 10 minutes, until the salsa no longer looks watery.
Funnel hot salsa into the prepared jars, leaving a 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings
, and process in a hot water bath
for 15 minutes.