Juicy mango, oh juicy mango, just the thought of you makes my mouth water. Yes, clearly I love my mangoes. We now have a mango tree growing out back, as much as I love to enjoy them fresh I think learning how to can mangoes would be a great skill to acquire!
You need to dust off your water bath canner for this one. How many mangoes will you need? Well she did the calculations and it took about 5 average size mangoes to fill a quart jar.
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Here’s What You’ll Need:
- fresh mangoes
- sugar
- lemon juice
- jar grabber
- lid lifter
- jar funnel
- spatula or knife
- large pot
- large spoon and ladle
- canning jars
- splatted spoon
- water bath canner
The selection of your fruit to use for canning is very important. You do not want it to be mushy or rock hard. Apparently solid green mangoes will work too. Prepare your sugar solution for the juice and wash and sterilize your jars so they are ready for canning.
Wash the fruit, peel and slice into 1/4 inch thick slices. After sprinkling with lemon juice the mangoes are packed into the jars and the sugar solution is poured to fill the jars. Don’t forget to remove the bubbles using rubber spatula.
Processing the jars should only take between 20 to 30 minutes it all depends on your altitude. After they are processed they should be left out to cool down and seal. Once sealed they can be stored in a cool dry place for 12 to 18 months.
You can follow step by step instructions on the Pick Your Own blog, here…
How To Can Fresh Mangoes
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