Prepare canner, and sterilize jars and lids.
In a large pot, combine peaches, onions, red peppers, jalapeños, garlic, sugar, salt, cumin, cinnamon and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for about 20 minutes or until onions are translucent and salsa is slightly thickened. Stir in mint.
Ladle hot salsa into hot jars, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot salsa. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
Place jars in canner and return to a boil. Process for 20 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.
Tips: -Consider par-boiling the peaches to remove the skins. -If you use 8-ounce (250 mL) jars, they may not all fit in your canner at once. Let extra jars cool, then refrigerate them and use them up first. To avoid this problem, I like to pack some in pint (500 mL) jars and some in 8-ounce (250 mL) jars. That way, I also have different sizes and can open the size I know I'll use up within a few weeks. Serving Suggestion: Serve on grilled pork chops, a pork roast or grilled fish.