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Canned Nectarine Salsa





This recipe is so perfectly versatile! After tasting just one bite of the leftover 1/4 cup that didn’t make it into cans for processing, I was sold and dreaming of a million uses for this sauce, other than the good old corn chip dip!

I was thinking: fruit salsa white bans and rice with coconut breaded tofu, maybe slow roasted chicken with salsa, my sweetie suggested pizza sauce as he devoured the little left over bit, and promptly requested I get canning another batch!

The original recipe is for peaches, but as nectarines are sister fruit to the peach the swap is an easy one. I made this batch 1.5 times bigger and pumped up the heat, cause I like it hot… but you can replace any number of the hot peppers for sweet ones.

This batch size yielded 6 pints of perfectly hot fruit salsa.

You’ll need:

8 cups prepared peaches / nectarines

3 cups chopped red or white onion

6 jalapeno peppers finely chopped

2 red hungarian wax peppers chopped

3/4 cup loosely packed finely chopped cilantro or coriander

3/4 cup apple cider vinegar

4 Tbsp honey

3 cloves or garlic

1 tbsp cumin

1 heaping tsp cayenne

pinch of sea salt

Pit and chop nectarines, add other ingredients bring to boil in heavy bottomed pot, then boil gently for 5 .min.

Portion into sterilized jar leaving 1/4″ inch headspace. Process in hot water bath for 10 min.

Taste, ohh, ahh and then make more!

*As always when canning please use safe and current techniques! Here is my quick guide for canning success, for your reference.


* You can click off ingredients as you use them or check if you have them