• Prepare an ice bath in a large bowl and set aside.
• In a large pot, blanch the peaches in water for about 60 seconds. Do this by bringing the water to a boil and adding the peaches. Boil the peaches for about 60 seconds, the skin will start to bubble away from the peaches. Remove the peaches from the boiling water with a slotted spoon and put them into the ice bath. Work in batches if necessary to get all the peaches done.
• When all the peaches have been blanched and put into the ice bath, drain the water and set them aside.
• In a large pot, combine vinegar, brown sugar, cumin, and salt. Leave off the heat for now.
• Peel and dice the peaches, adding them to the vinegar mixture as you go to prevent them from browning.
• Make sure the tomatoes, bell peppers, jalapenos, and onions are diced into really small pieces and then add them to the peaches and vinegar mixture.
• Turn the heat on to medium-high and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes. The mixture should thicken.
• In another large pot, boil two quart-sized jars and their lids for at least 10 minutes to sanitize for canning.
• When the salsa thickens, turn off the heat and add the cilantro.

Canning the Salsa

• Remove one jar and lid set from the boiling water using tongs. Laddle the salsa into the jar until there's about 1/2 inch of room left at the top.
• Wipe off the top so there's no salsa on the outside and put on the lid.
• Turn the hot jar upside down and leave it for 20-25 minutes. This should seal your jar. Repeat with the other jar.