To can mango salsa, boil the salsa ingredients over high heat and then simmer on low heat for 5 minutes. Fill sanitized canning jars with the salsa, wipe the rims, and cover with canning lids. Process the jars in a water bath canner for 10–20 minutes per elevation.
Do You Have to Water Bath Mango Salsa When Canning?
Mango salsa canning recipes contain a mix of low-acid and acidic ingredients. Most tested canning recipes for salsa are suitable for canning in a boiling water bath canner because they contain bottled lemon juice or vinegar. If you wish to can salsa in a pressure canner, only use a canning recipe made for pressure canning.Print
Hot Pack vs. Raw Pack for Canning Mango Salsa
The best method for canning mango salsa is hot packing because it safely eliminates bacteria prior to canning. Hot packing salsa involves cooking the salsa before packing it in sterilized jars. The mango in the salsa develops a softer texture when prepared using the hot pack method because the fruit is cooked during the canning process.
The raw pack method involves packing the raw salsa ingredients into jars without any cooking. A hot canning liquid, such as tomato juice or vinegar-based brine, is then added to the jars. The mango salsa canned through this method has a crisper texture but may lose color over time.
What Kind of Mangoes Should Be Used for Canning Mango Salsa?
The best mangoes for canning mango salsa should be firm but not hard. They should be slightly green and have a slight give when firmly pressed with a finger. Ripe mangoes are too soft and will become mushy when canned. It’s best to choose fresh mangoes with these characteristics so they will hold up well when canned.
Tips to Make Canned Mango Salsa Amazing
Here are some tips to take your canned mango salsa to the next level:
- Add additional acidic fruits to the salsa, such as pineapple, peaches, or strawberries.
- Add a variety of herbs and spices like cilantro, cumin, cayenne pepper, and chili powder
- Chopped jalapenos and red bell peppers add warmth and savoriness to canned mango salsa.
- Don’t overcook the salsa because this can make it mushy.
- If you want a sweeter salsa, add honey.
- If you want salsa with a bite, add bottled lime juice or vinegar.
Is It Better to Use Pints or Quarts When Canning Mango Salsa?
The best jar size for canning salsa is half-pint jars or 16-ounce pint jars. The number of pints or quarts in a full canner load depends on the canner’s size. Most canners have a capacity of eight to nine-pint jars or seven-quart jars.
How Long Does It Take to Can Mango Salsa?
Canning mango salsa takes 10-20 minutes of processing time for half-pint jars. When canning mango salsa, adjust the time depending on your altitude.
How to Store Canned Mango Salsa
Store sealed jars of canned mango salsa in a cool, dark place away from heat and direct sunlight. Make sure to rotate your jars periodically and use your stock following the “first in, first out” method. Check the jars from time to time for signs of spoilage, such as bulging lids or leaking jars. After opening the jars of salsa, refrigerate the contents and use it within two weeks.
What is the Shelf Life of Mango Salsa?
The shelf life of mango salsa is one year. For the best taste and texture, use mango salsa within six months.