Wash and prepare 5 half-pint jars (you may only need 4), lids, rings and canner.

In a medium saucepan, combine the peaches, vinegar, sugar, onion, peppers, garlic, lime juice, and salt.

Bring to a boil, then reduce the heat and simmer, stirring occasionally, until everything is tender.

Remove the pot from the heat and puree using an immersion blender.

Funnel into the prepared jars, leaving 1/2 inch headspace.

Wipe the rims, apply lids and rings, then process in a boiling water bath canner for 15 minutes.

When the time is up, move the canner off the heat and remove the canner lid. Wait 5 minutes, then remove jars and set them on a folded kitchen towel to cool.

When the jars have fully cooled, check the seals and remove the rings. Refrigerate any jars that don’t seal and use quickly.

I like to label my jar lids with the name and date using a sharpie since the lids can’t be reused (and 6 months from now lots of canned food looks the same).