Snapshots of life and crafts on our little homestead

Mango salsa

Canning season has officially started in my household. This past week corn, kale, snow peas, and fruit cocktail have been canned and shelved for the winter months. Today I canned a lovey peach and mango salsa that turned out so well that I wanted to share the recipe with all of you.

The recipe makes about 11 half-pints so adjust the ingredients according to your needs.

  • 6 cups seeded, peeled and diced peaches (~4 large fruits)
  • 6 cups peeled, seeded and diced, firm ripe mangos
  • 2 cups diced orange or yellow bell peper
  • 1 1/2 cups finely diced red onion
  • 2 tablespoons minced garlic
  • 3 tablespoons chopped fresh cilantro
  • 4 diced fresh jalapeños
  • Juice and zest of a fresh lime
  • 1 1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  1. Sterilize canning jars and tops.
  2. place all the ingredients in a large pot and bring to a boil stirring until the sugar is dissolved.
  3. reduce to a simmer and cook for an additional 5 minutes.
  4. scoop the salsa into hot jars leaving 1/2 inch head space.
  5. wipe the top of the jars and screw the lids on.
  6. process in a water bath for 20 minutes.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: