This recipe for Golden Peach Salsa is adapted from the Blue Ball Book (31st ed.), substituting 2 cups peaches for 2 cups tomatoes and using some Hillbilly Golden Boy and Yellow Perfection tomatoes instead of red fruits. The result is a glorious golden salsa.
Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic, and vinegar in a large saucepot. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Pour into hot, sterilized jars, leaving a ¼-inch headspace. Adjust the caps and process in a boiling-water bath for 30 minutes.