Makes four (1 pint) jars

6 cups peeled, pitted and chopped peaches

(about 4 lbs)

1 1/2 cups chopped red onion (1 large onion)

1 1/2 cups distilled white vinegar

1 cup chopped red bell pepper

3/4 cup granulated sugar

3 jalapeno peppers, minced

3 cloves garlic, minced

1 tsp ground cumin

1/4 tsp cayenne pepper

Prepare a boiling water bath and 4 regular mouth 1 pint canning jars. Place lids in a small sauce pan and simmer in water, over very low heat.

Combine peaches, onion, vinegar, chopped pepper, sugar, jalapenos, garlic, cumin, and cayenne in a large pot. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the salsa no longer looks watery. Taste and add additional vinegar or jalapeno if necessary.

Ladle hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

When the processing time is up, remove the canning pot form the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.