Prep Produce: Blanch tomatoes, peaches, and pears in boiling water for 30 seconds until skins crack. Immediately transfer to an ice bath to remove skins. Chop peaches and pears (pit and core). Chop tomatoes and place in a colander to drain excess liquid for at least 30 minutes.

Prevent Browning: Submerge chopped peaches and pears in the reserved 1/4 cup lemon juice, then drain before adding to the pot.

Simmer: Combine drained tomatoes, peaches, pears, red bell pepper, onion, and jalapeños in a large stainless steel pot. Bring to a full boil over medium-high heat, stirring constantly to prevent sticking. Add cilantro, honey, lemon juice, lemon zest, balsamic vinegar, and mint. Reduce heat to a gentle simmer for 5 minutes until the mixture is slightly thickened.

Pack Jars: Ladle hot salsa into sanitized pint jars using a canning funnel, leaving 1/2 inch of headspace. Remove air bubbles by sliding a non-metallic spatula around the inside of the jar. Wipe jar rims clean with a damp towel. Center hot lids on jars and secure bands until finger-tight (do not overtighten).

Process: Place jars in a water bath canner. Ensure water covers jars by at least 1-2 inches. Bring to a rolling boil and cover. Process for the required time based on altitude.

Cool and Store: Turn off heat and let jars cool in the canner for 5 minutes. Remove jars using a jar lifter and place on a towel or wooden board. Cool completely for 12-24 hours. Check seals (lid should be curved down and not flex). Store in a cool, dark place.