Mangoes, Green — NCHFP
Tested NCHFP hot-pack directions for green, firm, non-fibrous mango slices.
Ingredients
- green firm non-fibrous mangoes
- light or medium canning syrup enough to cover fruit
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Wear plastic or rubber gloves if sensitive to green mango. Peel, slice and discard pits.
- Place slices in hot light or medium syrup, bring to a boil and cook 2 minutes.
- Fill hot jars with fruit and boiling syrup, leaving 1/2-inch headspace; remove bubbles and apply lids.
- Process pints 15/20/20/25 minutes and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Safety status: tested. Green mango can cause poison-ivy-like skin irritation; avoid touching face and wash thoroughly.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/mangoes-green/