Jars of homemade canned mango peach salsa on a kitchen counter

why make this recipe

Canning Mango Peach Salsa is a wonderful way to capture the flavors of summer in a jar. This vibrant salsa combines the sweetness of mangos and peaches with the savory goodness of tomatoes and onions. It makes a perfect topping for tacos, a refreshing dip with chips, or a zesty accompaniment to grilled meats. By canning it, you can enjoy this deliciousness all year round. Plus, making salsa at home lets you control the ingredients, ensuring a fresh and healthy treat.

how to make Canning Mango Peach Salsa

Ingredients :

2 cups chopped mangos, about 4 large ripe
10 cups chopped peaches, about 4½ pounds
6 cups chopped Roma tomatoes, about 3 pounds
2½ cups diced red onions, about 1 pound
2 cups chopped bell pepper (yellow, red, or green; or mix for color)
2 jalapeno peppers, or 2 teaspoons crushed red pepper flakes
4 tablespoons mixed pickling spice
1 tablespoon canning salt
3¾ cups packed light brown sugar (or substitute honey)
2¼ cups cider vinegar (5%)

Directions :

Wash all produce well.
Blanch and peel Roma tomatoes and peaches. To blanch, place them in boiling water for 1 minute, then transfer to cold water. For tomatoes, make an "X" on the blossom end before blanching.
Peel and chop the mango into 1/4-inch cubes.
Core and seed the bell peppers, cutting them into 1/4-inch pieces.
Peel the outer layer of the onion and finely chop it.
Roughly chop the seeded jalapeno pepper, keeping the seeds if you prefer a spicier salsa.
Cut the peeled tomatoes into 1/2-inch pieces and do the same for the peaches.
Place the pickling spice on a clean piece of cheesecloth. Tie it up securely with cooking string.
In an 8-quart non-reactive pot, combine all fresh ingredients, the brown sugar, salt, cider vinegar, and the spice bag. Bring to a hard boil for 5 minutes, stirring often until the brown sugar dissolves.
Reduce the heat and let the mixture simmer for 30 minutes, stirring occasionally.
Before canning, remove and discard the spice bag.
Using a slotted spoon, fill hot clean pint jars with the salsa, leaving a 1 1/4-inch headspace.
Use a ladle to add the cooking liquid, ensuring a 1/2-inch headspace remains. Remove any air bubbles and add more liquid if needed.
Wipe the rims of the jars with a clean, damp dish towel, then add warmed lids and rings, tightening them to finger tight.
Process the jars in a steam canner or boiling water canner based on your altitude.
Let the jars cool undisturbed for 12 to 24 hours. Check that the lids have sealed by pressing on the center. If they haven’t sealed, place unsealed jars in the refrigerator for quick consumption.

how to serve Canning Mango Peach Salsa

You can serve this salsa right from the jar as a dip with tortilla chips. It also works great as a topping for grilled chicken, fish, or pork. For added zest, you can serve it over tacos or burritos. This salsa can also brighten up your salads or grain bowls, adding a punch of flavor to every bite!

how to store Canning Mango Peach Salsa

Store the sealed jars of mango peach salsa in a cool, dark place, such as a pantry or cupboard. If you have any unsealed jars, refrigerate them and use the salsa within a week or two. Once opened, store any leftover salsa in the fridge and try to consume it within a week.

tips to make Canning Mango Peach Salsa

Choose ripe, sweet fruits for the best flavor.
Adjust the heat by adding more or fewer jalapeno seeds.
For a thicker salsa, reduce the simmering time to evaporate more liquid.
Use fresh herbs like cilantro or parsley for an extra burst of flavor if desired.

variation

You can add other fruits like pineapple or kiwi for a different twist. If you prefer a sweeter salsa, increase the amount of brown sugar or honey you use. Experimenting with different peppers, like habaneros, can also add exciting heat levels.

FAQs

Q: How long can I store the canned salsa?
A: Canned mango peach salsa can be stored for up to one year if sealed properly and kept in a cool, dark place.

Q: Can I use frozen fruits for this recipe?
A: While fresh fruits provide the best flavor, you can use frozen mangoes and peaches. Just be sure to thaw and drain excess juice before using.

Q: What can I do if my salsa is too spicy?
A: If your salsa turns out too spicy, you can balance it by adding more chopped tomatoes or fruits to dilute the heat.