Mango Salsa Canning Recipe You’ll Keep Coming Back To

The recipe I followed is from ourlittlehomestead.org —

Mango Salsa Canning Recipe:

Prep Time 10 minutes
Cook Time 5 minutes
Canninc Time 15 minutes
Servings 4 pint jars

Ingredients:

6 cups diced mangoes (choose firm mangoes that aren’t fully ripe)
1 red onion finely diced
1 1/2 cups seeded and diced red bell pepper
2 tsp chopped fresh cilantro
1/2 tsp crushed red pepper flakes
2 garlic cloves minced
2 tsp finely chopped ginger
1 cup brown sugar
1 1/4 cups 5% vinegar (you can use either cider or white, depending on your taste preference)
1/2 cup water

Instructions:

Wash and rinse canning jars and lids. Keep jars hot until ready to use. In a large pot, add all ingredients. Bring to a boil over high heat, stirring until sugar is dissolved.
Reduce to simmering, and simmer 5 minutes. You can either refrigerate in an airtight container if you are going to eat soon, or you can can it.

Canning Instructions:

Using a slotted spoon, fill hot jars with the salsa to 1/2 inch headspace. Add liquid from salsa to jars, leaving 1/2 inch headspace.
Wipe rims of jars with a clean, damp paper towel. Apply canning lids.
Process pints in boiling water bath canner for 15 minutes. If using half-pints, process for 10 minutes.

Notes:

You can easily double or triple this recipe.