Peaches are, by far, one of my favorite fruits to preserve. I mean, I really love canning most fruits, but the things I can do with a peach-wow. One of my most requested recipes right now (and by far one of my favorites) is my peach salsa. I am planning on buying another load of peaches to make more salsa, jam and syrup next week, but took a week off this week to do some pressure canning of summer squash and beans. In the meantime, this is how I make my salsa-I love simple. I have seen other recipes that include extra spices or veggies that just take away from the simple, stunning flavor of this salsa.
6 c pitted peaches, diced
1 1/4 c diced onion
4 jalapeno peppers, diced (seed these if you don't want it too spicy. I personally like only a little edge)
1 bell pepper, preferably red, diced and seeded (though an color will suffice)
1/2 c chopped fresh cilantro or 1/4 c dried
3/4 c white vinegar
2 T honey
Combine all and mix thoroughly. Raw pack into cleaned, sterilized jars and hot water bath for 20 minutes (more if you are too far above sea level).