Yield: About 6 half-pint jars
|1.||Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to
|2.||Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper
into ½-inch pieces. Finely chop yellow onions.
|3.||Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat,
stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.
|4.||Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot
liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened, clean paper towel; apply 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 Salsa 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|
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 29, Total Fat 0 g, Sodium 2 mg, Fiber 1 g, Protein 0 g.
Daily Values: Vitamin A 6%, Vitamin C 25%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
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. October 2003.