Preserving Fruit Salsa

When you think of salsa, you probably think of the traditional savory tomato salsa. But what if you switched it up to something a little sweeter? Fruit salsas have become more popular and can even be preserved to last throughout the year. This article features two recipes from the National Center for Home Food Preservation that are research-tested and safe to can.

Be sure to follow the recipes exactly to ensure a safe product. When preparing any of the recipes below, start with clean countertops and utensils. Wash your hands with soap and water. Wash the whole, fresh produce under cold, running water by rinsing and gently rubbing the onions, peppers, cranberries, mangoes, and garlic. Scrub the ginger with a clean vegetable brush. Prewashed, packaged items do not require further washing.

If you have not canned before, please refer to Penn State Extension’s Let’s Preserve: Basics of Home Canning publication.

Spicy Cranberry Salsa

Ingredients

• 6 cups chopped red onion
• 4 finely chopped large serrano peppers*
• 1½ cups water
• 1½ cups cider vinegar (5%)
• 1 Tablespoon canning salt
• 1⅓ cups sugar
• 6 Tablespoons clover honey
• 12 cups (2¾ pounds) rinsed, fresh whole cranberries

*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash your hands thoroughly with soap and water before touching your face or eyes.

Directions

1. Wash and rinse six 1-pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer's directions.
2. Combine all ingredients except cranberries in a large saucepot or Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes.
3. Add cranberries, reduce heat slightly, and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
4. Keep the saucepot over low heat while filling the jars. Fill the clean, hot pint jars with the hot mixture, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean, dampened paper towel; apply two-piece metal canning lids fingertip tight.
5. Process pint jars in a boiling water canner for 10 minutes at 0–1,000 ft in altitude, 15 minutes at 1,001–6,000 feet in altitude, or 20 minutes above 6,000 feet.
6. Let jars sit undisturbed for 12–24 hours while they cool. After that, check that the seals are intact. If the seal is not intact, reprocess the food within 24 hours, or refrigerate the product and use it within 3 days. Properly sealed jars can be stored in a cool, dry place for up to 12 months. Jars that become unsealed during storage should be discarded.

This recipe makes about six 1-pint jars. Nutrition information per each 2 Tablespoon serving: Calories 25, Total Fat 0 g, Sodium 74 mg, Fiber 1 g, Protein 0 g.

Mango Salsa

Ingredients

• 6 cups diced, unripe mango cut into ½-inch cubes (about three to four large, hard green mangoes)*
• 1½ cups diced red bell pepper cut into ½-inch pieces
• ½ cup finely chopped yellow onion
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1 cup light brown sugar
• 1¼ cups cider vinegar (5%)
• ½ cup water

*Caution: Handling green mangoes may irritate the skin of some people in the same way that poison ivy does. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips, or eyes after touching or cutting raw green mangoes until all traces are washed away.

Directions

1. Wash and rinse six half-pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer's directions.
2. Combine all prepared ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to a simmer, then simmer for 5 minutes.
3. Fill clean, hot half-pint jars with the hot solids (mango, bell pepper, etc.), leaving ½-inch headspace. Then, add the hot liquid to cover the solids, and continue leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean, dampened paper towel; apply two-piece metal canning lids to fingertip tight.
4. Process half-pint jars in a boiling water canner for 10 minutes at 0–1,000 ft in altitude, 15 minutes at 1,001–6,000 feet in altitude, or 20 minutes above 6,000 feet.
5. Let jars sit undisturbed for 12–24 hours while they cool. After that, check that the seals are intact. If the seal is not intact, reprocess the food within 24 hours, or refrigerate the product and use it within 3 days. Properly sealed jars can be stored in a cool, dry place for up to 12 months. Jars that become unsealed during storage should be discarded.

This recipe makes about six half-pint jars. Nutrition information per each 2 Tablespoon serving: Calories 29, Total Fat 0 g, Sodium 2 mg, Fiber 1 g, Protein 0 g.

Both recipes were developed at The University of Georgia, Athens, for the National Center for Home Food Preservation and were released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences in 2003.

For more information, Penn State Extension's Preserving Food at Home Resource Guide includes methods for preserving many other produce types and nutrition and storage tips. Purchase online or call Customer Service at 877-345-0691. For specific questions about preserving fruits, vegetables, and meats, contact your local Extension office to speak with a food safety educator. Customer Service can provide the phone number for your local Penn State Extension office.

References

Hirneisen, A. L., LaBorde, L. & Zepp, M. (2023). Let’s preserve: Basics of home canning. Penn State Extension. 

National Center for Home Food Preservation. (n.d.). Mango salsa.

National Center for Home Food Preservation. (n.d.). Spicy cranberry salsa.