Golden Tomato Peach Salsa

Follow our step-by-step guide on how to make Golden Tomato Peach Salsa.

1. Step 1

   In a large stockpot, combine the chopped yellow tomatoes, minced sweet onion, white sugar, minced roasted chiles, white wine vinegar, canning salt, ground cumin, and fresh fruit preserver.

2. Step 2

   Gently fold in the chopped peaches last to prevent them from discoloring, ensuring they are well mixed with the other ingredients.

3. Step 3

   Bring the mixture to a high boil over high heat and let it cook for 30 minutes, stirring occasionally.

4. Step 4

   While the salsa is boiling, inspect 8 pint jars for any cracks and check the rings for rust, discarding any defective ones. Immerse the jars in simmering water until the salsa is ready. Wash new lids and rings in warm soapy water.

5. Step 5

   After 30 minutes, remove the salsa from heat and let it cool for about 10 minutes. Strain the mixture using a fine-mesh strainer over a separate bowl or pot, adding just enough liquid back to cover the salsa. Stir in the chopped cilantro if using.

6. Step 6

   Pack the salsa into the hot, sterilized jars, filling them to within 1/2 inch of the top. Use a clean knife or thin spatula to remove any air bubbles by running it around the inside of the jars. Wipe the rims with a moist paper towel to remove any residue before placing the lids on and screwing the rings tightly.

7. Step 7

   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water, ensuring they are spaced 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.

8. Step 8

   Once processed, carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid to ensure it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark area.