Ingredients
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4
-
2
-
4
-
1 1/2
-
1
-
2
-
3
-
1
-
1 1/2
-
1
-
1/2
-
-
-
-
Directions
Peachy Mango Salsa, Canned for Chris!,Is this recipe safe to can? Without worrying about botulism?,Is this recipe safe for canning. I want to enjoy it during the holidays. Is it safe?
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Steps
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1
Done
|
Sterilize Ball Jars Rims and Screw Tops. |
|
2
Done
|
Place All the Ingredients in a Large Pot. Bring to a Boil Over High Heat, Stirring to Dissolve Sugar. |
|
3
Done
|
Reduce to Simmering, and Simmer 5 Minutes. Do not Overcook. |
|
4
Done
|
Fill Into Hot Sterile Jars With Hot Salsa Leaving 1/2 Inch Head Space. Being Careful not to Leave Any Salsa on the Rims. Wipe Jar Rims With a Clean, Damp Paper Towel. Put on Lids and Screw on Metal Bands Tightening Firmly and Evenly. Do not Over Tighten. |
|
5
Done
|
Put the Sealed Jars in the Canner and Keep Them Cover With at Least 1 Inch of Water and Boiling. Boil Them For at Least 20 Minutes. |
|
6
Done
|
Lift the Jars Out of the Water and Let Them Cool Them in a Draft-Free Place Overnight. You Can Then Remove the Rings If You Like. Once the Jars Are Cool, You Can Check That They Are Sealed Verifying That the Lid Has Been Sucked Down. Just Press in the Center, Gently, With Your Finger. Label and Store in a Cool Place Out of Direct Light Using Within 1 Year. |
