One of my best friends loves mango salsa, and I want to make her some and can it for her for a Christmas present.
I’ve never canned before, but I found some good websites and the process seems pretty straightforward. However, there is one point on which I am uncertain.
The idea seems to be that naturally acidic foods, such as mangoes and red bell pepper, need no vinegar when canning. Vegetables, on the other hand, do. Salsa being a combination of the two, I’m not sure what to do. The recipe I like has mangoes, tomatoes, red bell pepper, chili peppers, onions and cilantro. Another similar recipe has a tablespoon of both lemon and lime juice.
Should I make the recipe I like the way it is? Should I make it and add the citrus juice? (I think I would do that anyway.) Would that be enough acidity?
I know that one can buy jars of mango salsa, so it must be possible.