Canning: Mango Salsa
- Complexity: easy
Make it summer all year long with this no tomato, tropical salsa recipe.
Step by Step Directions
Select firm mangoes that aren't quite fully ripe.
Wash and rinse canning jars and lids. Keep jars hot until ready to use.
In a large pot, add all ingredients. Bring to a boil over high heat, stirring until sugar is dissolved.
Reduce to a simmer, and simmer 5 minutes. You can either refrigerate it in an airtight container if you are going to eat it soon, if not go ahead and can it.
Using a slotted spoon, fill hot jars with the salsa to 1/2-inch headspace. Add liquid from salsa to jars, leaving 1/2-inch headspace.
Wipe rims of jars with a clean, damp paper towel. Apply canning lids and rims.
Process pints in boiling water bath canner for 15 minutes. If using half-pints, you will process for 10 minutes. (Adjusting times based on altitude. See table below.)
Yields: 4-pint jars
You can easily double or triple this recipe.
Altitude (in feet)
Increase Processing Time
1,001 - 3,000
3,001 - 6,000
6,001 - 8,000
8,001 - 10,000