Canning fresh mangos

Gin Lee

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Mangos in a homemade simple syrup/ water-bath canned/Gin Lee


Canning fresh mangos

In this article, I will be walking you through how I processed mangos in a sugar-free syrup with lemon juice in a water-bath canner.

Yesterday was a hugely successful day on my part. It began with a huge box of fresh mangos and ended with me canning, dehydrating, and freezing all of them before the day's end. Which meant that I had to peel and slice each mango. This literally took me an entire day and evening, but I finally made it to the end of the box with blistered fingers and all.

I started out counting the amount of mangos, as I went through processing them, then somewhere in the middle I completely lost track. My guesstimate was that it was near one hundred.

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Fresh mangos/Gin Lee

Canning fresh mangos

First, I peeled and cut the seeds out of the flesh of each mango, then sliced them. I then decided to start dehydrating trays of the sliced mangos and can some of them at the same time.

I made sure all my equipment was clean, jars, and lids included.

So, because of the size of mangos that I was working with, I decided to use wide-mouth quart jars. Each jar held five to seven mangos (that depended on their size because all of them weren't the same size). I bottled up seven quarts with large halves, without seeds.

I then packed the mangos tightly in the jars. Then I added four tablespoons of freshly squeezed lemon juice to every quart jar. (To raise the acidity to safely can the mangos.)

For a very delicious sugar-free syrup, I used a 1.1 ratio of Splenda to water. I believe that I ended up using about eight cups of Splenda, and eight cups of water for seven quarts. But the syrup can be made lighter or heavier, depending on your preference.

Then I added the water and Splenda to a pan and stirred to dissolve all the granulated Splenda. I then transferred the pan to the range top, and heated the syrup to a boiling point, then I poured it over the top of the mangos, leaving a half inch of headspace.

Next, I wiped the rims, then placed clean lids on each jar, and screwed a ring band onto each jar just finger tight. I transferred the jars to my canner and processed the mangos for about twenty-five minutes in boiling water.

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Mangos in a homemade simple syrup/ water-bath canned/Gin Lee

I removed one jar at a time from the canner, with my canning tongs, and placed the jars of fruit upright on a towel and listened for the lids to seal. I left the fruit jars sitting overnight before moving them.

Notes:

Always wash the jars in hot soapy water, then rinse before canning anything in them.

I used lemon juice today to raise the acidity of the mangos to make them safe for a water-bath-can. If you want to put mangos in pint jars, add two tablespoons of lemon juice to each pint jar. The lemon juice will make the mangos somewhat tart. This is why I made a simple syrup to pour over them, instead of using only water.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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