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Peach Salsa

People keep asking for it so this is the best spot to post it.
This is a canning recipe, I typically double this recipe

Source: Ball Home Canning Book (Entered by Mary Phelps)
Serves: 8 - 1/2 pint jars
Vegan!

Ingredients
1/2 cup white vinegar
6 cups peaches, peeled/chopped
1 1/4 cups red onion
4 each jalapeno peppers finely chopped
1 each red bell pepper seeded/chopped
1/2 cup cilantro finely chopped
1 clove garlic finely chopped
1 1/2 tsp cumin
1/2 tsp cayenne pepper
2 tbsp liquid honey

Step by Step Instructions
  1. prepare canner, jars and lids Mix all of the above and bring to boil. Reduce heat to gentle boil for about 5 minutes to thicken. Remove from heat.
  2. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. wipe rim, center lid and screw band down until resistance is met, then increase to fingertip-tight.
  3. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 15 minutes. Remove canner lid. Wait 5 minutes and remove jars, cool and store.

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