Summer Mango Salsa Canning Food

CANNED MANGO LIME SALSA

Steps:

• Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
• Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.
• NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

PEACHY MANGO SALSA, CANNED FOR CHRIS!

Steps:

• Sterilize Ball jars rims and screw tops.
• Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
• Reduce to simmering, and simmer 5 minutes. Do not overcook.
• Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
• Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
• Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

SUMMER MANGO SALSA CANNING RECIPE

Steps:

• Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

PEACHY MANGO SALSA

Steps:

• Mix all in a medium bowl.
• Chill for 1 hour to blend flavors.
• Serve.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

FRESH SUMMER SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.

PAPAYA MANGO SALSA (CANNING)

Steps:

• Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
• Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.

SPICY MANGO SALSA

Steps:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.