If you are into canning, here is another great way to use up peaches:
Peach Salsa
Yield: 7 - 8 half pint jars
6 cups (3lbs) peels, pitted chopped peaches
1 1/4 cups chopped red onion
4 jalapeno peppers, finely chopped
1 red pepper, chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 TB liquid honey
1 clove garlic, crushed
1 1/2 tsp ground cumin
1/2 tsp cayenne
1. Fill a boiling water canner 2/3rds full with water. Place 8 clean
half pint mason jars in canner. Bring to a boil and boil 10 minutes.
2. Have snap lids and a pot of hot water handy as well s the other
tools such as jar lifter, wide-mouth funnel, damp clean cloth and
small rubber spatula.
3. In a large non-reactive saucepan or stock pot, combine all the
ingredients. Bring to a boil, stirring constantly. Boil gently 5
minutes.
4. Remove jars one at a time from canner, drain well. Fill with
salsa leaving a 1/4 inch headspace. Remove air bubbles and wipe rim
with damp cloth.
5. Dp snap lid in hot water. Place on jar. Screw on to fingertip
tight. Place jar in canner. Repeat with remaining salsa and jars.
Be sure jars are covered by at least 1 inch water.
Cover canner and return to the boil. Process 10 minutes.
7. Remove jars. Cool 24 hours. Check seals. Remove screw bands and
store separately. Date and label and store in a cool dark place up to
1 year.
