Peel your peaches and tomatoes using the hot water method. Heat a pot of water to a boil; drop in a few pieces of fruit at a time. Leave it in the water for about 30-60 seconds, remove and place in ice water, and then peel the skins off.

Chop the tomatoes, peaches, and other ingredients. Place everything together in a large stockpot.

Heat the mixture through for about 10 minutes.

Place the salsa into clean pint-sized canning jars. Leave 1/2 inch headspace.

Wipe the rims of the jars and place the lids and rings on. Tighten to fingertip tightness.

Place all the jars into a boiling water bath canner. Let it come back to a boil. Process for 20+ minutes, plus add time for your altitude.

After the time is up, turn off the heat and remove the lid. Let the jars sit in the water for at least 5 minutes before removing them. Do not touch the tops as they seal.