6 cups prepared peaches, about 12 medium or 3 lb.
1 1/4 cups chopped red onion
4 jalapeno peppers, finely chopped (wear rubber gloves when handling peppers)
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin (I thought this was too strong so I decreased it to 1 level tsp)
1/2 tsp cayenne pepper (I used a heaping tsp)
Fill boiling water canner with water. Place 8 clean half pint jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups
Place jar lids in boiling water; boil 5 minutes to soften sealing compound
Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin, and cayenne peppers in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes
Ladle salsa into hot jar to within 1/4 inch of top rim (head space) Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center jar lid; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process for 10 minutes at altitudes up to 1000 ft
Remove jars; Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool dark place.
Yield: 7 to 8 half pints
I found this recipe at the Bernardin site