Looking for How to Make Mango Salsa - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
If you like mango salsa like you've had in restaurants and bought in the stores, then you will LOVE your own home made mango salsa. you can impress friends and family with this easy and tasty recipe! You can refrigerate it or can it to have in the winter! Here's how to do it, complete instructions in easy steps and completely illustrated.
Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention.
Yield: 7 to 9 eight ounce jars
Choose ripe, mature fruit of ideal quality for eating fresh or cooking. They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh. You can also use solid green mangoes. Select firm, non-fibrous fruit. 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.) (see this page for more information) To avoid this reaction, wear plastic gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting green mangoes until all traces are washed away.
You can pick your own, or buy them at the grocery store. But for large quantities, you will find that Costco, Sam's Club and BJ's seem to have the largest mangoes and best prices.
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.
I'm sure you can figure out how to wash the mangoes in plain cold or lukewarm water.
Green mangoes are fairly firm, so a regular vegetable peeler works pretty well. This is probably the most tedious step of the process, though.
Cut out any brown spots and mushy areas. Slice the mangoes in 1/4 thick slices! It just takes practice to figure out where the pit is. the pit is sort of flat, rather than egg-shaped, so you will get more flesh of some parts of the mango than others.
Then chop the mango slices up into 1/4 to 1/2-inch cubes.
See here for related tools, equipment, supplies on Amazon This mango splitter works great!
To the 6 cups of diced mangoes, add the spices:
Bring to a boil over high heat, stirring to dissolve sugar and mix the spices. Reduce to simmering, and simmer 5 minutes. We don't want to overcook this!
Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten 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 (and no more than 30 min).
|Recommended process time for Mangoes in a boiling-water canner.
|Process Time at Altitudes of
|Style of Pack
|0 - 1,000 ft
|1,001 - 3,000 ft
|3,000 - 6,000 ft
|Above 6,000 ft
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. 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. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Mangoes, pears and apples may also show a blue, red
or pink color change after canning. This is the result of natural chemical
changes that sometimes occur as fruits are heated. It is harmless and won't
Also, avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.
Your salsa will probably be darker in color than this. It depends upon how much spice you use and how long you cook it.
[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see
more canners, of different styles, makes and prices, click here!
Don't forget the Ball Blue Book!