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.