Sunday, November 3, 2013

Mango Salsa (with Apples) for Canning




I think I've finally made my best fruit salsa yet. My Apple Peach Salsa - which was pretty darn tasty - has nothing on this one. Nothing I tell you!

This time I wanted to try a mango version and I'm so happy I did. There are the standard fruit salsa ingredients of red pepper, onion, and jalapeno as well as apples. They not only add flavor, but I love the contrast in texture that they bring. More mango can probably be substituted if you don't want include them, but be wary of the consistency if you do. The apples break down a bit which helps thicken the salsa slightly so it might be a little thinner if you use all mango. (Oh, and my jalapenos ended up being pretty spicy so test them before you add. I've learned my lesson...)


I'm working on a very similar peach/mango version, too. I've done a few test runs but I'm still tweaking the recipe for consistency purposes. I hope to have that ready to post soon though!

Canned Mango Salsa (with Apples)
Makes about 7-8 pints

Ingredients

 6 c chopped mango (4-5 mangos)
 4 c chopped apples (about 2 apples)
 2 c diced red pepper
 2 c chopped onion
 1-2 jalapeno, minced (remove membranes and seeds for less heat)
 2 garlic cloves, minced
 1 TB canning salt
 1 1/2 c cider vinegar (5% acidity)
 1 c white vinegar (5% acidity)
 1 TB bottled lemon juice
 3/4 c light brown sugar
 1/2 c white sugar

Directions

1. Bring everything to boil over high heat. Reduce to simmer and cook for about 5 - 7 minutes or until sugar is dissolved and onions are soft. 
2. With an immersion blender (or stand blender), puree about 1/3 of the mixture. Mix well.
3. Ladle into hot, sterilize pint jars to leave 1/2' headspace. Remove air bubbles, wipe rim with a damp paper towel, and top with sterile, warm lids. Place rings and tighten just finger-tip tight. Process in waterbath canner for 20 minutes at full boil. Make sure water covers the jars by about 2 inches and start timer after water comes to a rolling boil.
4. After 20 minutes, turn off heat, remove lid and allow to sit in water for 5 minutes before  removing.
5. Leave jars undisturbed for 12 hours (no touching or moving) then check to make sure everything has sealed properly.

(Visit http://www.sbcanning.com/2012/07/water-bath-canning-step-by-step.html for safe canning practices and procedures)

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