Food recipes
Canned Mango Lime Salsa
Canned Mango Lime Salsa Ingredients: vinegar, distilled water, bottled, generic sugars, granulated salt, table lime juice, raw corn, sweet, white, raw mango nectar, canned spices, coriander seed fresh red onions, pepp...
Canned Mango Lime Salsa
Ingredients:
vinegar, distilled
water, bottled, generic
sugars, granulated
salt, table
lime juice, raw
corn, sweet, white, raw
mango nectar, canned
spices, coriander seed
fresh red onions,
peppers, sweet, green, raw
peppers, jalapeno, raw
spices, garlic powder
spices, pepper, black
Directions:
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.
Ingredients:
vinegar, distilled
water, bottled, generic
sugars, granulated
salt, table
lime juice, raw
corn, sweet, white, raw
mango nectar, canned
spices, coriander seed
fresh red onions,
peppers, sweet, green, raw
peppers, jalapeno, raw
spices, garlic powder
spices, pepper, black
Directions:
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.