Preparing and Canning Salsa
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.
- 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
- 1½ cups diced red bell pepper
- ½ cup finely chopped yellow onion
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 1 cup light brown sugar
- 1¼ cups cider vinegar (5%)
- ½ cup water
Yield: About 6 half-pint jars
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
||Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper
into ½-inch pieces. Finely chop yellow onions.
||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.
||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.
||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
||Process Time at Altitudes of
|Style of Pack
||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
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