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Pineapple Mango Salsa is loaded with tropical flavor, and this safe canning recipe will preserve it right on your pantry shelf.
I’m a huge fan of fruit salsa, and I love both home-canned pineapple salsa and home-canned mango salsa. When I came across this recipe from Ball Canning for a Pineapple mango salsa, I just had to make it.
Personally, I try to avoid adding tomatoes to my fruit salsa recipes because I’m looking for something different than a standard tomato salsa recipe. So, I was a bit worried that the tomatoes in this recipe would take over and dominate the flavor.
But they don’t.
They’re just little flecks of red in the jar that add color and really do a nice job of balancing the taste.
This particular salsa is great with chips or tacos or anywhere you’d use salsa, but it’s also a great way to preserve pineapple and mango for curries and Thai dishes.
We tossed a jar of this salsa into a homemade Thai curry, and all the flavors went really well together. A little lime, a little heat, and the cilantro were welcome, too.
Don’t be afraid to use this particular salsa as a meal starter for a pineapple mango chicken dish, slow-cooking meat in a pot with a jar or two. It’s really delicious, and you get yet another tasty dish out of this simple home-canned fruit salsa.
If you’re looking for a burst of tropical flavor to brighten up your meals, look no further than Pineapple Mango Salsa. This vibrant blend of sweet pineapple, juicy mango, and zesty lime makes for a perfect topping on tacos, grilled chicken, or even just enjoyed with tortilla chips. The combination of fresh ingredients creates a salsa that’s not only delicious but also visually stunning.
Ingredients for Pineapple Mango Salsa
This recipe yields about 6 to 7 pints, making it a fantastic option for canning or sharing with friends. Here’s what you’ll need:
- 6 cups (1100 g) pineapple, peeled, cored, and diced
- 8 cups (1100 g) mango, diced
- 4 cups (600 g) tomatoes, cored, seeded, and diced (not peeled)
- 2 cups (300 g) red bell pepper, stemmed, seeded, and diced
- 1½ cups (185 g) red onion, finely diced
- 2 (15 g) habanero peppers, seeded and diced
- 3 cloves (15 g) garlic, minced
- 4 teaspoons salt
- ¼ cup bottled lime juice
- ½ cup white vinegar (5% acidity)
- 6 tablespoons cilantro, finely chopped
For canning safety, don’t reduce the lime juice or vinegar, as they’re required for canning safety.
In salsa canning recipes, you can substitute citrus juice for vinegar, but not the other way around since lime and lemon are more acidic than vinegar. If you’d like to use all lime juice, that’s allowed, but you can’t use all vinegar.
You can reduce the pepper or onions, or switch them out for a different type, but don’t increase the amounts.
Similarly, salt and cilantro are optional and added for taste rather than preservation.
Canning Recipe for Pineapple Mango Salsa
To start, combine all the ingredients in a large stock pot and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for about 10 minutes.
This helps to meld the flavors together while also slightly softening the ingredients, and it also ensures that everything is properly acidified and mixed before going into the canning jars.
After simmering, it’s time to ladle the salsa into prepared jars.
Canning Pineapple Mango Salsa
While you can store this salsa in the refrigerator or freezer (it’ll keep for a few weeks in the fridge or up to 6 months in the freezer), I personally prefer canning. Freezer space is often at a premium, and having jars of salsa ready to go on the pantry shelf is incredibly convenient.
Fill your jars, leaving ½ inch of headspace. Use a bubble remover to eliminate any trapped air, then adjust the headspace again if necessary. Wipe the rims of the jars with a clean cloth, and apply the two-part canning lids until they are fingertip tight.
Load the jars into a preheated water bath canner. Bring the canner to a full rolling boil, then process the jars for 15 minutes, adjusting for altitude as needed (see below).
When properly canned, your homemade salsa can maintain peak quality for 12 to 18 months, as long as the jars remain sealed. Just remember to refrigerate after opening!
Altitude Adjustments
Water boils at a lower temperature at higher altitudes, which means you’ll need to adjust your processing time:
- 0 to 1,000 Feet in Elevation: Process pint and half-pint jars for 15 minutes.
- 1,001 to 6,000 Feet in Elevation: Process pint and half-pint jars for 20 minutes.
- Above 6,001 Feet in Elevation: Process pint and half-pint jars for 25 minutes.
Serving Pineapple Mango Salsa
Pineapple Mango Salsa is incredibly versatile. Serve it as a refreshing dip with tortilla chips, or use it as a vibrant topping for grilled fish, chicken, or tacos. It also pairs beautifully with salads or as a unique side dish at barbecues.
I love it with Thai food, and it’s great in simple homemade Thai curries.
Pineapple Mango Salsa
Equipment
- Ball Keepsake Jars shown in pictures, or other mason jars
Ingredients
- 6 cups pineapple peeled, cored, and diced
- 8 cups mango diced
- 4 cups tomatoes cored, seeded, and diced (not peeled)
- 2 cups red bell pepper stemmed, seeded, and diced
- 1½ cups red onion finely diced
- 2 habanero peppers seeded and diced
- 3 cloves garlic minced
- 4 tsp salt
- ¼ cup bottled lime juice
- ½ cup white vinegar 5% acidity
- 6 Tbsp cilantro finely chopped
Instructions
- In a large stock pot, combine all ingredients and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Ladle salsa into prepared jars, leaving ½ inch headspace.
- Process jars in a water bath canner for 15 minutes for half-pints and pints, adjusting for altitude (see notes).
- After processing, use a jar lifter to remove the jars to cool on a towel on the counter. Once completely cool, check seals and store any unsealed jars in the refrigerator for immediate use (or re-process).
- Properly sealed jars will maintain peak quality on the pantry shelf for 12-18 months. Refrigerate after opening.
Notes
Altitude Adjustments
Water boils at a lower temperature at higher altitudes, which means you'll need to adjust your processing time:- 0 to 1,000 Feet in Elevation: Process pint and half-pint jars for 15 minutes.
- 1,001 to 6,000 Feet in Elevation: Process pint and half-pint jars for 20 minutes.
- Above 6,001 Feet in Elevation: Process pint and half-pint jars for 25 minutes.
Nutrition
Salsa Canning Recipes
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