Start by sterilizing 6 half-pint jars in a boiling water canner for 10 minutes. Keep jars hot until ready to fill.

Dice 6 cups of ripe freestone peaches and place in a large pot. Add 1 finely chopped red onion, 1 diced red bell pepper, and 2 minced jalapeños.

Stir in 3 minced garlic cloves, 1/4 cup of chopped fresh cilantro, 1/2 cup of white vinegar, 1/4 cup bottled lemon juice, 2 tablespoons sugar, and 1 teaspoon salt. Mix thoroughly.

Bring the mixture to a rolling boil, then reduce heat and simmer uncovered for 10 minutes.

Ladle the hot salsa into jars, leaving 1/2 inch of headspace. Tap jars to remove air bubbles.

Wipe jar rims with a clean cloth, place lids on top, and screw bands until fingertip-tight.

Process jars in a boiling water bath for 15-20 minutes, adjusting for altitude.

Remove jars and let them cool for 12 to 24 hours on a clean towel.

Check seals by pressing the center of each lid. Label and store in a cool, dark place.