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.
|1.||Wash and rinse half-pint canning jars; keep hot until ready to use.
Prepare lids according to manufacturer's directions.
|2.||Wash, peel, and separate mango flesh from seed.
Chop mango flesh into chunks and purée in blender or food processor until smooth.
|3.||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.
|4.||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.
|5.||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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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 2004.