CANNED MANGO RECIPES RECIPES

Steps:

• Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
• Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.
• NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

Steps:

• Slice the peeled and seeded mango into chunks or leave them in large halves.u00A0 Pack the mango into mason jars, leaving 1/2 inch headspace.u00A0u00A0
• Add 1/4 cup of lemon juice to each quart or 2 Tbsp of lemon juice to each pint to ensure proper acidity.u00A0 Set the jars aside and while you make a canning syrup.
• Bring sugar and water to a boil on the stovetop.u00A0 Stir to dissolve the sugar.u00A0u00A0
• Pour the boiling syrup over the mangoes in canning jars.u00A0 Remove air bubbles with a plastic utensil.u00A0 Seal the jars with 2 part lids.
• Process in a water bath canner.u00A0 Process times are 15 minutes for pints and half-pints, and 20 minutes for quarts.u00A0u00A0