Mango Salsa — NCHFP
Tested NCHFP hot-pack boiling-water canning recipe for mango salsa.
Ingredients
Mango salsa
- 6 cups unripe mango diced; about 3 to 4 large, hard green mangoes
- 1 1/2 cups red bell pepper diced
- 1/2 cup yellow onion finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons garlic finely chopped
- 2 teaspoons ginger finely chopped
- 1 cup light brown sugar
- 1 1/4 cups cider vinegar 5% acidity
- 1/2 cup water
Equipment
- 1 Boiling-water canner
- 1 8-quart Dutch oven or stockpot
- 1 pair Food-safe gloves For handling raw green mango
Directions
Hot-pack method
- Wash and rinse half-pint canning jars and keep hot. Prepare lids according to the manufacturer’s directions.
- Wear plastic or rubber gloves while handling raw green mango. Wash produce. Peel and cut mango into 1/2-inch cubes, dice bell pepper into 1/2-inch pieces, and finely chop the onion.
- Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat while stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes.
- Fill hot solids into hot half-pint jars, leaving 1/2-inch headspace. Cover with hot liquid while maintaining 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply two-piece lids.
- Process half-pints in a boiling-water canner for 10 minutes at 0–1,000 feet, 15 minutes at 1,001–6,000 feet, or 20 minutes above 6,000 feet. Cool undisturbed for 12–24 hours and check seals.
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Recipe Notes
Safety status: tested. Use hard, unripe mango, cider vinegar labeled 5% acidity, half-pint jars, and the exact published proportions. Green mango can irritate skin; wear gloves and avoid touching the face, lips, or eyes.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/mango-salsa/