from Ball Complete Book of Home Preserving
makes about eight 8-ounce jars
1/2 cup white vinegar 6 cups chopped pitted peeled peaches 1 1/4 cups chopped red onion 4 jalapeno peppers, finely chopped 1 red bell pepper, seeded and chopped 1/2 cup loosely packed finely chopped cilantro 2 TBS liquid honey 1 clove garlic, finely chopped 1 1/2 tsp ground cumin 1/2 tsp cayenne pepperDirections:
Prepare canner, jars and lids.
In a large stainless steel saucepan, combine the vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into jars, leaving 1/2-inch headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.