Ingredients
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1 1/2
-
1
-
1 3/4
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2
-
1/4
-
2
-
6
-
3
-
1/2
-
1/2
-
2
-
1/2
-
1/2
-
-
Directions
Canned Mango Lime Salsa, This is from the back of the Morton’s Canning and Pickling Salt box I wouldn’t generally post a canning recipe, but I personally think that Morton is a trusted source I have not tried this yet, but I had a request for this recipe , This recipe taste so good! My family feel in love with it so much I had to make a run for more mangos My question is with the liquid, is the remainder discarded after removing the 2cups?, Fabulous only problem was it only made 4 – 500 ml jars One was a little skimpy Next time perhaps I will double the recipe because it is not going to last long
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Steps
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1
Done
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Prepare Canner, Jars, and Lids, Following Manufacturer's Instructions. to Make Pickling Liquid Place Vinegar, Water, Sugar, Morton Canning & Pickling Salt, Lime Juice and Black Peppercorns in a Sauce Pan. Bring to a Boil. Reduce Heat to Medium and Continue to Boil Until Liquid Is Reduced by One-Fourth. Remove from Heat and Strain Mixture Into a Heat Proof Container. |
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2
Done
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Combine 2 Cups Pickling Liquid and Remaining Ingredients in a Large Sauce Pan. Bring to a Rolling Boil, Continuing to Boil Until Onions Are Softened. Remove from Heat. Ladle Salsa Into Hot Sterilized Pint Jars, Leaving 1/2" Headspace. Remove Air Bubbles Using a Non-Metal Spatula. Wipe Rims of Jars. Close Jars as Manufacturer Directs. Process in a Boiling Water Bath For 15 Minutes. Remove Jars and Cool, Undisturbed. Check Lids For Proper Seal After 24 Hours. |
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3
Done
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Note: Processing Time Above Is For Under 1000 Feet. For Altitudes 1000-6000 Feet, Process 20 Minutes; Above 6000 Feet, Process For 25 Minutes. |
