Canned Mango Lime Salsa

Name: Canned Mango Lime Salsa
Ingredients: 1 1/2 cups white vinegar; 1 cup water; 1 3/4 cups granulated sugar; 2 tablespoons pickling salt (Morton Canning & Pickling Salt); 1/4 cup fresh squeezed lime juice; 2 tablespoons whole black peppercorns; 6 cups green mangoes (slightly ripened, 0.25-inch dice); 3 tablespoons cilantro (chopped, stems removed); 1/2 cup red onion (0.25-inch dice); 1/2 cup red bell pepper (0.25-inch dice); 2 tablespoons fresh jalapenos (minced, seeds removed); 1/2 teaspoon fresh garlic (minced); 1/2 teaspoon fresh cracked black pepper

13 ingredients

1 steps

Ingredients

1 1/2 cups white vinegar
1 cup water
1 3/4 cups granulated sugar
2 tablespoons pickling salt (Morton Canning & Pickling Salt)
1/4 cup fresh squeezed lime juice
2 tablespoons whole black peppercorns
6 cups green mangoes (slightly ripened, 0.25-inch dice)
3 tablespoons cilantro (chopped, stems removed)
1/2 cup red onion (0.25-inch dice)
1/2 cup red bell pepper (0.25-inch dice)
2 tablespoons fresh jalapenos (minced, seeds removed)
1/2 teaspoon fresh garlic (minced)
1/2 teaspoon fresh cracked black pepper

Directions

1

["Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton(R) 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.", "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