Ingredients for Canned Mango Lime Salsa
- White Vinegar
- Water
- Granulated Sugar
- Pickling Salt
- 1/4 cup fresh lime juice
- Whole Black Peppercorns
- Mangoes
- 1/2 cup packed fresh cilantro, chopped
- 1/2 cup finely chopped red onion
- Red Bell Pepper
- Fresh Jalapenos
- Fresh Garlic
- Cracked Black Pepper
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How to Make Canned Mango Lime Salsa
- Sterilize jars and lids in boiling water for 10 minutes. Keep hot until ready to use.
- Combine mango chunks, red onion, jalapeño, cilantro, lime juice, and salt in a large bowl. Gently mix to combine.
- Pack the salsa mixture tightly into the sterilized jars, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jars.
- Wipe the jar rims clean with a damp cloth.
- Place lids and rings on jars, tightening fingertip tight.
- Process jars in a boiling water bath for 20 minutes (adjust processing time based on altitude; consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear a 'pop' as the jars seal.
- Check seals by pressing on the center of each lid. If the lid doesn't flex, the jar is sealed. Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
164g
Fat
0g
Carbs
14g
