Fill water bath canner 1/2 full of water; begin heating water on medium. Prep/sterilize jars, lids/rings, according to manufacturer instructions and safe canning guidelines.

Place all ingredients except for peaches (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl. Set aside.

Either peel and cut peaches by hand OR fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place immediately into bowl of cold water to cool. Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks. Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.

Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inner sides of jar to remove air bubbles. Wipe rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring; tighten until fingertip tight.

Repeat until all jars have been filled. Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure jars are completely covered with water (add additional hot water so jars have at least one inch of water over the top of jars). Put a lid on canner; bring water to a low rolling boil. Don't let water boil too hard or the jars can roll around! Once water is gently boiling, process pint sized jars for 25 mins.

When finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter, as temperature variances can cause jars to crack). As jars begin to cool, they will make a "popping" sound, indicating they have sealed properly.

Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid... there should be no "give" in the lid). If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year. If a jar did not seal, store in refrigerator and use immediately.