Selecting, Preparing and Canning Fruit
Caution: Handling green mangoes may irritate the skin of some people in the same way as
poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or
rubber gloves while working with raw green mango. Do not touch your face, lips or eyes
after touching or cutting raw green mangoes until all traces are washed away.
- 5½ cups or 3¼ pounds mango puree (use slightly under-ripe to just-ripe mango)
(from about 5 pounds, or 5 to 6 whole, large, non-fibrous mangoes, as purchased)
- 6 tablespoons honey
- 4 tablespoons bottled lemon juice
- ¾ cup sugar
- 2½ teaspoons (7500 milligrams) ascorbic acid
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Yield: About 6 half-pint jars
Storage Notes: Store in a dark place, away from direct light, to preserve
the color of the canned sauce. This sauce is best used within 4 to 6 months; otherwise,
discoloration may occur.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
||Wash and rinse half-pint canning jars; keep hot until ready to use.
Prepare lids according to manufacturer's directions.
||Wash, peel, and separate mango flesh from seed.
Chop mango flesh into chunks and purée in blender or food processor until smooth.
||Combine all ingredients in a 6- to 8-quart Dutch oven or stockpot and heat on medium-high heat,
with continuous stirring, until the mixture reaches 200°F. The mixture will sputter as it is being
heated, so be sure to wear gloves or oven mitts to avoid burning skin.
||Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel;
adjust two-piece metal canning lids.
||Process in a boiling water canner according to the recommendations in Table 1.
Let cool, undisturbed, for 12 to 24 hours and check for seals.
|Table 1. Recommended
process time for Mango Sauce in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
Developed at The University of Georgia, Athens, for the National Center
for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department
of Foods and Nutrition, College of Family and Consumer Sciences. January
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