Selecting, Preparing and Canning Fruit 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 canne