Summer Mango Salsa Canning Recipe
Capture the vibrant flavors of summer with this irresistible Summer Mango Salsa Canning Recipe! Bursting with the tropical sweetness of ripe mangoes, the crisp crunch of red bell peppers, and the zesty kick of jalapeños, this salsa is perfectly balanced with a tangy lime juice and apple cider vinegar base. Infused with fresh cilantro and a hint of ground cumin, it’s an ideal combination of sweet, spicy, and savory. Designed for home canning, this recipe ensures you can savor the taste of summer all year long—whether as a dip for tortilla chips, a topping for grilled fish or chicken, or a bright complement to tacos. With simple instructions for preserving, this recipe is perfect for seasoned canners and beginners alike. Create shelf-stable jars of mango salsa goodness in just under an hour and enjoy a pantry stocked with homemade, tropical-inspired delights!
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Recipe Information
Ingredients
- 6 cups (diced, ripe but firm) Mangoes
- 1.5 cups (diced) Red bell peppers
- 1 cup (finely chopped) Red onions
- 2 pieces (seeded and minced) Jalapeño peppers
- 0.5 cup (chopped) Cilantro
- 1 cup (freshly squeezed) Lime juice
- 0.5 cup Apple cider vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
Instructions
Sanitize canning jars, lids, and rings by boiling them in water for 10 minutes. Keep the jars warm until ready to use.
In a large mixing bowl, combine diced mangoes, red bell peppers, red onions, jalapeño peppers, and cilantro. Mix well.
Transfer the mango mixture to a large, non-reactive pot (such as stainless steel). Add lime juice, apple cider vinegar, sugar, salt, and ground cumin.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat and simmer for 5 minutes. Stir occasionally.
Using a ladle, carefully spoon the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rim of each jar with a clean damp cloth to ensure a proper seal.
Place the lids and rings on the jars. Screw the rings on until fingertip-tight but not overly tight.
Process the jars in a boiling water bath canner for 15 minutes (adjust time if you live at a higher altitude). Ensure the jars are fully submerged in water and covered by at least 1 inch of water during processing.
Carefully remove the jars from the canner and place them on a towel-lined counter to cool. Do not tilt or disturb the jars while they cool.
Once fully cooled, check the lids for a proper seal by pressing down in the center. If the lid does not pop back, the jar is sealed correctly. If any jars did not seal, refrigerate and use within a week.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 208.0 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 3160 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
