Canning mangoes involves carefully filling jars with the fruit and syrup, removing air bubbles, and processing them to ensure a safe and shelf-stable product.
Here's a breakdown of the mango canning process:
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Preparation:
- Select firm, ripe mangoes. Wash, peel, and cut them into slices, chunks, or halves.
- Prepare canning jars and lids according to manufacturer's instructions. Jars should be clean and sterilized.
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Packing the Jars:
- Fill the jars with the prepared mango pieces, leaving ½ inch of headspace (the space between the top of the fruit and the lid).
- Cover the mangoes with boiling syrup, again leaving ½ inch of headspace. The syrup recipe will vary depending on your desired sweetness level, but typically involves sugar and water.
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Removing Air Bubbles and Adjusting Headspace:
- Use a non-metallic spatula or utensil to gently release any trapped air bubbles from the jar.
- If needed, adjust the headspace by adding more syrup or removing some mango, ensuring you maintain the ½ inch measurement.
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Sealing the Jars:
- Wipe the rims of the jars with a clean, damp paper towel to remove any residue that could interfere with sealing.
- Place the canning lids on the jars, centering them.
- Secure the lids with canning rings, tightening them until fingertip tight (not too loose, not too tight).
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Processing the Jars:
- Process the filled jars in a boiling water bath canner or a pressure canner according to tested canning recipes. Processing times vary based on jar size, altitude, and whether you are using a boiling water bath or pressure canner. It is crucial to follow a tested recipe to ensure the safety of your canned goods. These recipes account for the destruction of botulism spores.
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Cooling and Storage:
- After processing, remove the jars from the canner and place them on a towel-lined surface to cool completely.
- As the jars cool, you should hear a "popping" sound, indicating that a vacuum seal has formed.
- Check the seals by pressing down on the center of the lid. If it doesn't flex, the jar is properly sealed.
- Store sealed jars in a cool, dark place.
Proper canning techniques are critical to preventing spoilage and foodborne illnesses. Always use tested recipes and follow all safety guidelines.
