Mango Peach Salsa with Canning Tips

There is no better way to enjoy a fruit salsa than by canning mango peach salsa. This fruit combination will not disappoint, and is a perfect partner for pork or tortilla chips.

mango peach salsa

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Mango is a staple fruit in our household. I grew up eating it, and now my children enjoy it as much as I did their age.

Growing up in Thailand and living in locations such as Panama and Hawai’i have allowed me to consume this tropical fruit fresh, directly from the tree. I can still remember my mother yelling at me as I climbed the tree, don’t get the sap in your eye, you’ll go blind! Is this true? I decided it was best to be cautious and never find out!

My love for mangos has never wavered. However, the ability to partner it with peaches makes me love this tropical fruit even more.

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Canning Mango Peach Salsa

We currently reside in a part of the country which produces some of the best stone fruit around. For this reason, it was obvious that pairing mangos and peaches together was a necessity. A delicious one to say the least.

Fruit salsa isn’t really my jam. Well, it wasn’t until I created these canning recipes:

Enjoy this recipe for canning mango peach salsa, and don’t forget to give the cherry and apple fruit salsa recipes a try.

Ingredients

The recipe calls for jalapeno peppers, however, crushed red pepper can be used in its place. Or eliminate the peppers altogether for a mango peach salsa without the kick.

  • 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 peppers, yellow, red, or green (or mix the bell peppers for a colorful salsa)
  • 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 for honey
  • 2¼ cups cider vinegar (5%)

Equipment

Caning mango peach salsa is achieved with the use of a steam or hot water bath canner. The steam canner processes high acidic food items with the use of steam and only 2 inches of water, making it a great tool for those with a glasstop stove.

  • steam canner or hot water bath canner
  • 8 quart non-reactive pot or slow cooker
  • measuring cup
  • measuring spoons
  • 7 pint mason jars
  • jar funnel
  • air bubble remover
  • blanching basket
  • large stock pot for blanching tomatoes and peaches
  • cheesecloth or muslin spice bag
  • cooking string

Instructions

There is a lot of chopping when it comes to making salsa. The end result is so worth this tedious task. Also, please note, the tomatoes and peaches will need to be blanched and the skins removed. This process ensures you will not be consuming the tough skins of the fruit.

Prepare the Salsa

  1. Wash all produces well.
  2. Blanch and peel Roma tomatoes and peaches, see the instructions below on how to blanch fruit.
  3. Peel and chop mango into 1/4-inch cubes.
  4. Core and seed bell peppers, cutting into 1/4 -inch pieces.
  5. Remove the outer layer of the onion and finely chop.
  6. Roughly chop the seeded jalapeno pepper, keep the seeds for a salsa with a kick.
  7. Cut peeled tomatoes into 1/2-inch pieces.
  8. Lastly, cut peeled peaches into 1/2-inch cubes.
  9. Place pickling spice on a clean, double-layered, piece of 100% cheesecloth. Bring the corners together and tie with a clean cooking string.
  10. Place all fresh ingredients, along with the brown sugar, salt, cider vinegar and spice pack into a 8-quart non-reactive pot. Bring the ingredients to a hard boil for 5 minutes, making sure to stir often. Once the brown sugar has fully dissolved, reduce heat and allow to simmer for 30 minutes making sure to stir the salsa occasionally.
  11. Prior to canning, remove the spice bag and discard it.
canning mango peach salsa

Canning

  1. With a slotted spoon, fill the hot, clean pint jars with salsa, making sure to leave a 1 1/4-inch headspace.
  2. Using a ladle, add the cooking liquid (salsa juices), making sure to leave a 1/2-inch headspace.
  3. Remove air bubbles and add additional liquid if needed. Using a clean, damp dish towel wipe the rims, add warmed lids and rings to finger tight.
  4. Process jars in a steam canner or boiling water canner according to your altitude, see the chart below.
  5. Let the jars cool, undisturbed, for 12 to 24 hours. Once cooled check that the lids have vacuumed sealed themselves to the jar by gently pressing on the center. Place unsealed jars into the refrigerator and consume as quickly as possible.

Blanching Tips

  1. Wash tomatoes and peaches, place an X on the blossom end. Place the tomatoes in boiling water for 1 minute, once blanched immediately remove the tomatoes and place in cold water.
  2. Starting at the blossom end peel the skins, make sure to reserve the peels to make tomato powder. The powder is used to make tomato paste or added to foods such as quiche or frittatas for additional tomato flavor.
Type of PackJar Size0 – 1,000 ft1,001 – 6,000 ftabove 6,000 ft
HotPint15 mins20 mins25 mins
Processing time for Canning Mango Peach Salsa

Notes

  1. This mango peach salsa can also be made into peach apple salsa. Simply substitute the amount of mango for the same amount of apples.
  2. Serve as a side with or spooned on top of grilled pork chops or any grilled meat or with tortilla chips as a snack.
canning mango peach salsa

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Grab your autographed copy here, or an unsigned copy on here.

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Canning Mango Peach Salsa

There is no better way to enjoys a fruit salsa than by canning mango peach salsa. This fruit combination will not disappoint, and is perfect partnered with pork or tortilla chips.
Prep Time40 mins
Cook Time35 mins
Canning Time20 mins
Course: Canning
Cuisine: American
Keyword: canning mango peach salsa, canning mango salsa, canning peach salsa, mango peach salsa
Servings: 7 pints
Cost: $15

Equipment

  • Steam Canner or Hot Water Bath Canner
  • 8 quart non-reactive pot or slow cooker
  • measuring cup
  • Measuring Spoons
  • 7 pint mason jars
  • Jar Funnel
  • Air Bubble Remover
  • Blanching Basket
  • large stockpot for blanching tomatoes and peaches
  • cheese cloth or muslin spice bag
  • cooking string

Ingredients

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

Instructions

Preparing the Salsa

  • Wash all produce well.
  • Blanch and peel Roma tomatoes and peaches, see the instructions below on how to blanch fruit.
  • Peel and chop mango into 1/4-inch cubes.
  • Core and seed bell peppers, cutting into 1/4 -inch pieces.
  • Remove the outer layer of the onion and finely chop.
  • Roughly chop the seeded jalapeno pepper, keep the seeds for a salsa with a kick.
  • Cut peeled tomatoes into 1/2-inch pieces.
  • Lastly, cut peeled peaches into 1/2-inch cubes.
  • Place pickling spice on a clean, double-layered, piece of 100% cheesecloth. Bring the corners together and tie with clean cooking string.
  • Place all fresh ingredient, along with the brown sugar, salt, cider vinegar and spice pack into a 8-quart non-reactive pot. Bring the ingredients to a hard boil for 5 minutes, making sure to stir often. Once the brown sugar has fully dissolved, reduce heat and allow to simmer for 30 minutes making sure to stir the salsa occasionally.
  • Prior to canning, remove the spice bag and discard it.

Canning Instructions

  • With a slotted spoon, fill the hot, clean pint jars with salsa, making sure to leave a 1 1/4-inch headspace.
  • Using a ladle, add the cooking liquid (salsa juices), making sure to leave a 1/2-inch headspace. Remove air bubbles and add additional liquid if needed.
  • Using a clean, damp dish towel wipe the rims, add warmed lids and rings to finger tight.
  • Process jars in a steam canner or boiling water canner according your altitude, refer to the chart in the article.
  • Let the jars cool, undisturbed, for 12 to 24 hours. Once cooled, check that the lids have vacuumed sealed themselves to the jar by gently pressing on the center. Place unsealed jars into the refrigerator and consume as quickly as possible.

Blanching Tips

  • Washed tomatoes and peaches, place an X on the blossom end. Place the tomatoes and peaches in boiling water for 1 minute, once blanched immediately remove the tomatoes and place in cold water.
  • Starting at the blossom end, peel the skins. Make sure to reserve the skins to make tomato powder. The powder can be reconstituted with water to make tomato paste or added to foods to such as quiche or frittatas for added tomato flavor.

Notes

  1. This mango peach salsa can also be made into peach apple salsa. Simply substitute the amount of mango for the same amount of apples.
  2. Serve as a side with or spooned on top of grilled pork chops or any grilled meat or with tortilla chips as a snack.

Canning mango peach salsa is a must for summer canning. Enjoy this recipe with tortilla chips or on top of pork.

canning mango peach salsa
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