Recipe from: https://ourlittlehomestead.org/recipes/mango-salsa-canning/From

 Prep Time 10 minutes

 Cook Time 5 minutes

 Canning 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. (Adjusting times based on altitude. See table below.)