Chunky Pineapple Mango Salsa
Chunky Pineapple Mango Salsa is a sweet and a delicious fruit salsa recipe packed full of the flavors of fresh pineapple and fresh mangoes.
A great way to stretch the summer mango season is to water bath can recipes like this Pineapple Mango Salsa.
Have you tried your hand at canning yet? If you haven't why not?
Water bath canning is a great way to save money on your grocery budget and to stock your pantry full of your favorite summer fruits so you can enjoy the flavors of summer all year long.
Hot Water bath canning is easy!
Once you see how easy hot water bath canning is when you make an easy canning recipe like homemade strawberry jam you'll have learned all the basic skills of water bath canning so you can make all the jams, jellies, pickles and salsa recipes you've ever wanted to make.
Homemade Fruit Salsa recipe
We love fresh fruit salsa. Fresh mangoes make the best salsa. If you love mangoes as much as I do then you know you're going to be missing that favorite summer fruit when mango season is over.
Canning Fresh Fruit Salsa recipes
Fresh fruit salsa recipes are perfect for dipping into with chips. It can also be used to top grilled chicken or fish.
Mango fruit salsa is my favorite flavor of fruit salsa. This Pineapple Mango Salsa recipe takes advantage of two fruits that are available during the summer canning months.
Canning Fresh Mango and Pineapple Salsa recipes
I love a sweet and spicy salsa recipe like this Pineapple Mango Salsa recipe. Mango salsa is so good.
If you don't want to can a batch I also have a Mango Peach Salsa recipe that will make one quart of salsa that you can eat the same day but it tastes so much better if you let it ferment overnight in the fridge.
Waterbath Canning Mango Salsa
Canning mangoes are one of the best ways you can enjoy the sweet flavor of mango during those cold dreary months when your dreaming of sweet tropical fruits of summer.
If you stock your pantry full of Pineapple Mango Salsa you can enjoy all those summer tropical fruit flavors all year long.
Meal Planning with Canning
Canning fresh summer fruit into jams, jellies and salsa recipes is a great way to stock the pantry with items that you would normally buy at the grocery store.
Canning is right up there with freezer meals, freezing fresh fruits and vegetables and buying bulk meat to freeze when it goes on sale.
Meal planning can save you money and if you have a garden flush with fresh vegetables canning is one of the best ways to put up those fresh vegetables you are growing.
Pineapple Mango Salsa Ingredients
- 4 cups chopped Roma tomatoes (cored, seeded and drained in a colander)
- 3 ½ cups of chopped fresh pineapple (1 large pineapple)
- 2 cups chopped mango (about 2 mangoes)
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper (1 large pepper)
- ¼ cup jalapeno peppers, finely minced (2 medium jalapeno peppers)
- 1 teaspoon grated fresh ginger
- 2 cloves fresh garlic, minced
- ¼ cup apple cider vinegar
- ¼ cup bottled lime juice
- ⅓ cup sugar
- ½ teaspoon salt
Directions
- Place all of the ingredients in a 5 or 6-quart pot and bring to a boil.
- Reduce heat and simmer 10 minutes.
- Fill jars leaving a ½ inch headspace and process in a hot water bath for 20 minutes.
Helpful Tips for canning this Pineapple Mango Salsa recipe
- Fresh but firm fruit is best when canning fruit salsa
- frozen fruit can be used to make a fruit salsa
Helpful Products for canning Pineapple Mango Salsa recipe
(affiliate links)
- Wide mouth pint canning jars and lids
- wide mouth funnel: This makes filling all canning jars so easy.
- Large Canning Scoop: Makes it easy to fill your jars usually with just 1 or 2 scoops from the canning pot.
- New canners will find this Granite Ware Canning Set helpful as it comes with many of the canning equipment you need when you first start canning.
- Ball Canning came out with a few canning books last year. I have been working my way through the recipes from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
Other recipes for fresh mangoes
Fresh Mango Peach Salsa: Don't want to mess with canning but still want to enjoy the flavors of a mango salsa? This Mango Peach Salsa recipe makes about 1 quart of fresh mango peach salsa that is refrigerated and unprocessed.
How To Freeze Fresh Mangoes: I love to stock my freezer full when fresh mangos are in season. This is how I freeze fresh mangos to use in salsa recipes of mango smoothie recipes.
Free Printable Pineapple Mango Salsa Canning Label
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Chunky Pineapple Mango Salsa
Ingredients
- 4 cups chopped Roma tomatoes (cored, seeded and drained in a colander)
- 3 ½ cups of chopped fresh pineapple (1 large pineapple)
- 2 cups chopped mango (about 2 mangoes)
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper (1 large pepper)
- ¼ cup jalapeno peppers (finely minced (2 medium jalapeno peppers))
- 1 teaspoon grated fresh ginger
- 2 cloves fresh garlic (minced)
- ¼ cup apple cider vinegar
- ¼ cup bottled lime juice
- ⅓ cup sugar
- ½ teaspoon salt
Instructions
- Place all of the ingredients in a 5 or 6-quart pot.
- Slowly bring the ingredients to a boil.
- Reduce heat and simmer 10 minutes.
- Fill jars leaving a ½ inch headspace.
- Process the filled jars in a hot water bath for 20 minutes.
- Place the hot jars on a towel and allow to cool overnight before storing.
Recipe Expert Tips
- Cooking time does not include the 20-minute processing time in the hot water bath canner.
- The recipe source for this recipe is the Better Homes & Garden Special Interests Magazine CANNING September 2015
Nutrition
Check out my other canning recipes on the Flour On My Face Canning recipe page.
Danielle
I'm new to canning. Is there, this recipe doesn't say anything about time for altitude or if using smaller jars. Would it change my process time??
Arlene Mobley
Hi Danielle
Great questions! Here is a link to find the adjusted processing time by altitude. https://www.freshpreserving.com/adjust-high-altitude-canning.html Using a smaller jar does not change the processing jar. This recipe is canned in a 1/2 pint jar. You can always use a smaller jar but never a larger jar.