CANNED MANGOS RECIPES

Name: Canned Mango Lime Salsa
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 3 pints, 12 serving(s)
Ingredients: 1 1/2 cups white vinegar; 1 cup water; 1 3/4 cups granulated sugar; 2 tablespoons pickling salt (Morton Canning & Pickling Salt); 1/4 cup fresh squeezed lime juice; 2 tablespoons whole black peppercorns; 6 cups green mangoes (slightly ripened, 0.25-inch dice); 3 tablespoons cilantro (chopped, stems removed); 1/2 cup red onion (0.25-inch dice); 1/2 cup red bell pepper (0.25-inch dice); 2 tablespoons fresh jalapenos (minced, seeds removed); 1/2 teaspoon fresh garlic (minced); 1/2 teaspoon fresh cracked black pepper

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CANNED MANGO LIME SALSA RECIPE - FOOD.COM

Canned Mango Lime Salsa Recipe - Food.com image

This is from the back of the Morton's Canning and Pickling Salt box. I wouldn't generally post a canning recipe, but I personally think that Morton is a "trusted source". I have not tried this yet, but I had a request for this recipe.

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 3 pints, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups white vinegar
1 cup water
1 3/4 cups granulated sugar
2 tablespoons pickling salt (Morton Canning & Pickling Salt)
1/4 cup fresh squeezed lime juice
2 tablespoons whole black peppercorns
6 cups green mangoes (slightly ripened, 0.25-inch dice)
3 tablespoons cilantro (chopped, stems removed)
1/2 cup red onion (0.25-inch dice)
1/2 cup red bell pepper (0.25-inch dice)
2 tablespoons fresh jalapenos (minced, seeds removed)
1/2 teaspoon fresh garlic (minced)
1/2 teaspoon fresh cracked black pepper

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.

Nutrition Facts : Calories 175.3, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1166.7, CarbohydrateContent 43.4, FiberContent 1.6, SugarContent 41.2, ProteinContent 0.9

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CANNED MANGO LIME SALSA RECIPE - FOOD.COM

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