Canned Mango Lime Salsa

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups 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

Recipe

• 1 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.
• 2 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.
• 3 note: processing time above is for under 1000 feet. for altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.