Tested recipe and safety notes
Safety classification: Tested NCHFP recipe. Keep the published proportions, ingredient preparation, vinegar acidity, jar sizes, headspace, and processing schedule exactly as written. Do not reduce the acid or alter vegetable-to-acid proportions.
Processing details
- Method
- Boiling Water
- Pack style
- Hot Pack
- Jar sizes
- Pint Jars
- Headspace
- 1/2 inch final headspace
- Altitude-adjusted processing time
- 15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft
Tested source
This recipe is from the National Center for Home Food Preservation. The recipe card retains the source-exact formula and method.
Preparation timeline
Read the complete recipe card first. Prepare and measure every ingredient as directed, then ready the canner, jars, lids, and tools before beginning the final cook and fill.
Equipment
- Boiling-water canner with rack
- Specified
canning jars and two-piece lids - Nonreactive preserving pot
- Jar lifter, funnel, headspace tool, and accurate measuring tools
Visual method guide
- Prepare ingredients to the exact sizes stated in the recipe card.
- Cook the mixture for the specified time.
- Fill hot jars, maintaining 1/2 inch final headspace headspace.
- Remove air bubbles, wipe rims, and apply lids.
- Process for the full time listed for your elevation, then cool undisturbed and verify seals.
Safety essentials
Serving suggestion from the source: serve as a side with, or spoon over, grilled pork chops or other grilled meat.
canning.recipes reproduces the cited tested guidance and did not independently laboratory-test this formula.
About this recipe
Peach Apple Salsa — NCHFP is a tested, acidified boiling-water
Before you begin
- Use only the listed jar sizes.
- Use vinegar at the acidity specified in the recipe.
- Do not double the batch.
- Begin timing only when the canner returns to a full boil.
Altitude-adjusted processing schedule
15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft. Use the tier for the canner elevation and never shorten the listed process.
Peach Apple Salsa — NCHFP
Ingredients
- 6 cups Roma tomatoes chopped; 2 1/4 pounds prepared, about 3 pounds as purchased
- 2 1/2 cups yellow onions diced; about 1 pound or 2 large as purchased
- 2 cups green bell peppers chopped; about 1 1/2 large peppers as purchased
- 10 cups hard, unripe peaches chopped; 3 1/2 pounds prepared, about 9 medium or 4 1/2 pounds as purchased
- 2 cups Granny Smith apples chopped; about 2 large as purchased
- 4 tablespoons mixed pickling spice
- 1 tablespoon canning salt
- 2 teaspoons crushed red pepper flakes
- 3 3/4 cups light brown sugar packed; about 1 1/4 pounds
- 2 1/4 cups cider vinegar 5% acidity
Equipment
- 1 Boiling-water canner
- 1 8- or 10-quart Dutch oven or saucepot
- 1 Cheesecloth or muslin spice bag
- 1 Slotted spoon
Directions
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer’s directions.
- Place the pickling spice on a clean, double-layered 6-inch square of 100% cheesecloth. Bring the corners together and tie with clean string, or use a purchased muslin spice bag.
- Wash and peel tomatoes by placing washed tomatoes in boiling water for 1 minute, immediately transferring them to cold water, and slipping off the skins. Chop into 1/2-inch pieces. Peel, wash, and dice onions into 1/4-inch pieces. Wash, core, and seed bell peppers; chop into 1/4-inch pieces. Combine the tomatoes, onions, and peppers in an 8- or 10-quart Dutch oven or saucepot.
- Wash, peel, and pit peaches; halve and soak for 10 minutes in an ascorbic acid solution made with 1,500 mg ascorbic acid in 1/2 gallon water. Wash, peel, and core apples; halve and soak for 10 minutes in the same type of solution. Quickly chop peaches and apples into 1/2-inch cubes and add them to the saucepot.
- Add the pickling-spice bag. Stir in the salt, red pepper flakes, brown sugar, and vinegar. Bring to a boil while stirring gently. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard the spice bag.
- Using a slotted spoon, fill salsa solids into hot clean pint jars, leaving 1 1/4-inch headspace. Cover with cooking liquid, leaving 1/2-inch final headspace.
- Remove air bubbles and adjust headspace if needed. Wipe jar rims with a damp clean paper towel and apply two-piece metal canning lids.
- Process pints in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet. Cool undisturbed for 12 to 24 hours and check seals.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving and storage
Cool jars undisturbed for 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.
Frequently asked questions
Can I change the ingredient proportions?
No. The tested acid-to-low-acid balance must remain unchanged.
Can I use larger jars?
No. Use only the jar sizes supported by NCHFP.
Which processing time applies?
Use the time shown above for the elevation of your canner.
Recipe context
This is a source-specific NCHFP record. Do not combine its ingredient formula or processing schedule with another salsa or relish recipe.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or reprocess within 24 hours using a new lid and the full verified process.
- Processing was interrupted
- Restart the full time after the canner returns to a boil.
- Mixture seems too thick or thin
- Do not change the formula or
canning time to alter texture.
Source & provenance
- Source
- National Center for Home Food Preservation
- Publication
- Peach Apple Salsa
- Page / location
- Online recipe page
- Country
- United States
- Region
- National U.S. guidance
- Original language
- English
- Translation
- Original language
- Image provenance
- ai_generated
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: August, September
How much of the main ingredient should I grow?
25–50 lb of Tree fruit per person per year
The source-cited calculator below can convert your pantry goal into row foot, third-year peach tree estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.