Mango Habanero Salsa Canning for 5 Pints

Instructions:

1. Wear nitrile gloves. Finely mince the habaneros and dice the mangoes into uniform ½-inch cubes.
2. Wash jars and lids in hot, soapy water and keep jars warm in the canner or a low oven to prevent glass shock.
3. In a medium pot, combine mangoes, red onion, habaneros, garlic, bottled lime juice, vinegar, sugar, and salt.
4. Bring mixture to a simmer over medium heat and stir gently for 10–12 minutes until mangoes soften slightly but retain their shape.
5. Remove from heat and stir in the chopped cilantro.
6. Ladle the hot salsa into warm jars, leaving ½ inch of headspace, and remove trapped air bubbles with a bubble remover tool.
7. Wipe rims clean, center the lids, and screw bands until finger-tip tight.
8. Submerge jars in a boiling water bath, ensuring 1 inch of water covers the tops, and process for 15 minutes.
9. Remove jars and let them sit undisturbed on a towel-lined surface for 24 hours.