Home Canning Green Mangos

[InDy]

http://www.uga.edu/nchfp/how/can_02/green_mangoes.html

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Hot Pack – Make a light or medium syrup. Select green, firm, non-fibrous fruit.



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


Peel and slice, discarding pits. Place fruit slices in hot syrup and bring to a boil. Cook 2 minutes. Fill fruit into hot jars, leaving ½ inch headspace. Cover with boiling syrup, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust twp-piece metal canning lids.

Table 1. Recommended process time for Green Mangoes in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,000 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	15 min 20	20 25	20 30	25 35

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This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.