Best 5 Summer Mango Salsa Canning Recipes
As summer approaches, the markets and gardens are filled with an abundance of fresh, ripe mangoes, beckoning you to create something delicious. Mango salsa is a refreshing and flavorful condiment that captures the essence of summer, and canning this salsa allows you to enjoy its vibrant taste all year round. Canning summer mango salsa is a great way to preserve the harvest and enjoy the flavors of the season whenever you crave them. With the right ingredients and a few simple steps, you can create a delicious and shelf-stable mango salsa that will add a burst of flavor to your meals. So, gather your ingredients, sterilize your jars, and get ready to embark on a culinary adventure that will transport you to the heart of summer, no matter the time of year.
Let's cook with our recipes!
MANGO-STRAWBERRY SALSA
A refreshing summer salsa for those who want something not so spicy. Extremely easy and very flavorful. Serve chilled with tortilla chips.
Provided by Sarah Waller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 0.7 g, Sodium 2.2 mg, Sugar 9.7 g
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
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.
Provided by Wu Newt
Categories Sauces
Time 1h
Yield 3 pints, 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.
SUMMER MANGO SALSA CANNING RECIPE
This is a great way to store up those summer veggies that are coming in at the same time. I serve this over grilled fish, chicken, or pork. It is even great with plain tortilla chips! In a pinch pour over sliced avacado for a salad. I make big batches of this recipe so we have plenty all year long and don't run out. It is a very versatile recipe that can be used in many ways.
Provided by rnmichiko1
Categories Mango
Time 1h20m
Yield 6-7 pint jars, 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.
FRESH SUMMER SALSA
This fresh-tasting combination is great with chips or grilled salmon, chicken or pork chops. But it's so good, sometimes I just eat it with a spoon! -Lindsay Anderson, Inman, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.
Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose ripe mangoes: The best mangoes for salsa are ripe but firm. Avoid mangoes that are too soft or have bruises.
- Use fresh ingredients: Fresh ingredients will give your salsa the best flavor. If possible, use organic ingredients.
- Dice the ingredients evenly: This will help ensure that the salsa is evenly mixed and flavorful.
- Add some heat: If you like spicy salsa, add some chopped jalapeños or serrano peppers. You can also add a pinch of cayenne pepper.
- Taste the salsa and adjust the seasoning: Before canning the salsa, taste it and adjust the seasoning as needed.
- Process the salsa in a water bath canner: This is the safest way to can salsa. Follow the instructions in the recipe carefully.
- Store the salsa in a cool, dark place: Canned salsa can be stored in a cool, dark place for up to a year.
Conclusion:
- Choose ripe mangoes: The best mangoes for salsa are ripe but firm. Avoid mangoes that are too soft or have bruises.
- Use fresh ingredients: Fresh ingredients will give your salsa the best flavor. If possible, use organic ingredients.
- Dice the ingredients evenly: This will help ensure that the salsa is evenly mixed and flavorful.
- Add some heat: If you like spicy salsa, add some chopped jalapeños or serrano peppers. You can also add a pinch of cayenne pepper.
- Taste the salsa and adjust the seasoning: Before canning the salsa, taste it and adjust the seasoning as needed.
- Process the salsa in a water bath canner: This is the safest way to can salsa. Follow the instructions in the recipe carefully.
- Store the salsa in a cool, dark place: Canned salsa can be stored in a cool, dark place for up to a year.
Conclusion:
Mango salsa is a delicious and versatile condiment. It can be served with tacos, burritos, nachos, or grilled meats. It can also be used as a dipping sauce for chips or vegetables. Canning mango salsa is a great way to preserve the flavor of mangoes and enjoy them all year long. With a little planning and effort, you can easily make your own delicious mango salsa at home.
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