Prepare the canning jars and canning lids by washing in hot soapy water. .
Prepare the tomatoes by washing, then coring the Roma tomatoes. Place a strainer over the top of a large bowl.
Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
Preheat the oven to 450 degrees.
On a large 16 inch aluminum baking sheet spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh (mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
Place the roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
Fill your hot canning jars with the hot salsa leaving a ½ inch headspace.
Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
Process filled jars in a hot water bath canner for 20 minutes.
Makes 5 to 6 pints.