Canning Pineapple Mango Salsa ~ Happy Cinco de Mayo

Описание: #canningandpreserving #mangosalsa #cincodemayo

In honor of my favorite cuisine, today we're canning up this delicious and beautiful salsa. Great for chip dipping, chicken or fish tacos and yummy compliment to BBQ pulled pork sammies.

6 cups (1,100 g) pineapple, peeled, cored and diced (1 large)
8 cups (1,100 g) mango, diced (6 large)
4 cups (600 g) ripe tomatoes, cored, seeded and diced (6 medium)
2 cups (300 g) red bell pepper, diced with seeds and ribs removed (2 medium)
1 ½ cups (185 g) red onion, finely diced (1 medium)
2 habanero peppers (16 g), finely diced with ribs and seeds removed
3 cloves (15 g) garlic, minced
4 tsp kosher or canning and pickling salt
¼ cup bottled lime juice
½ cup white vinegar (at least 5% acidity)
6 Tbsp cilantro, finely chopped

Ladle hot salsa into hot pint or half-pint (8 oz) jars leaving 1/2" headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 15 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

Recipe Source: https://www.ballmasonjars.com/blog?ci...

https://nchfp.uga.edu/how/can/canning...

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Enjoy!
xo~Carol

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