Pineapple Mango Salsa (Canning Recipe)

This is sweet (but not too sweet) and spicy (but not too spicy). But most of all it’s fresh. We love this pineapple mango salsa spooned onto tacos or grilled chicken, and we also love it with tortilla chips. We just love it.

When you need a change of pace from the usuals, try this water-bath canning recipe that’s bright, beautiful, and a little different.

Detailed view of pineapple mango salsa in a jar, showcasing the rich texture and colorful ingredients, with other jars blurred in the background.

Pineapple Mango Salsa for Canning

Sweet and spicy combined. It's great for tortilla chips but even better on top of grilled chicken or fish. Makes 7 pints.
Prep Time 25 minutes
Cook Time 30 minutes
Processing 15 minutes
Total Time 1 hour 10 minutes
Serving Size 7 pint jars

Equipment

Ingredients 

  • 6 cups pineapple peeled cored and finely diced (1 pineapple)
  • 8 cups mango peeled pit removed, and finely diced
  • 4 cups ripe Roma tomatoes cored, seeded, and diced
  • 2 cups bell peppers diced with seeds and ribs removed
  • 1 ½ cups red onion finely chopped
  • 6 jalapenos finely diced with seeds and ribs removed
  • 6 cloves garlic minced
  • 4 teaspoon salt
  • 4 teaspoon cumin
  • 4 teaspoon chili powder
  • ¼ cup lime juice
  • ½ cup white vinegar 5% acidity
  • 6 tablespoon cilantro optional
  • 1-2 teaspoon cayenne pepper to taste optional

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Instructions 

  • Prep for canning. Prepare the canner for canning. Wash 7 pint jars with hot soapy water and place them in a water bath canner filled with water. Place over high heat and bring to a boil. Add the rings and lids into a saucepan and bring to a simmer.
  • Boil ingredients. In a large pot add all of the ingredients minus the cilantro, if using. Set over medium-high heat and bring the mixture to a boil.
    Side-by-side images of a pot showing diced pineapple, mango, tomatoes, peppers, red onion, garlic, and spices before and after being mixed and cooked.
  • Simmer. Once boiling reduce heat to low and allow to simmer for 30 minutes. The mixture should start to thicken slightly while simmering.
    Side-by-side images of a pot with cooked pineapple mango salsa, with cilantro being added and then mixed in.
  • Fill jars and remove air bubbles. Remove the jars from the canner, using a canning funnel and ladle, and ladle the salsa into the jars leaving a ½” headspace. Using a wooden chopstick remove air bubbles from the jars and refill the jars making sure they maintain a ½” headspace.
    Three-step process of ladling pineapple mango salsa into jars, showing the use of a canning funnel and removing air bubbles.
  • Clean rims and apply lids. Use a clean, damp cloth to wipe the rims of the jars, paying special attention to the underside of the rim where the lid will seal. Fasted lids and rings fingertip tight.
    Two-step process of cleaning the jar rims and placing lids on filled jars of pineapple mango salsa, preparing them for canning.
  • Process. Transfer the jars to the water bath canner making sure the jars are fully submerged in water with 2 inches of water above the lids. Cover and bring the water to a boil. Once it hits a rolling boil start the timer and process the pint jars for 15 minutes. Once processed, remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
    Two-step process showing jars of pineapple mango salsa in a water bath canner and a jar being lifted out with a jar lifter.
  • Cool. After 5 minutes, remove the jars from the canner, place them in a heat-safe area, and allow the jars to cool for 12-24 hours After 24 hours check for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool dark area for up to 18 months or per the lid manufacturer’s recommendation.
    Top view of sealed jars of pineapple mango salsa cooling on a red and white checkered cloth next to a water bath canner.

Notes

It’s not recommended to increase the bell peppers or jalapenos as the recipe is formatted for a safe pH level. The safe pH level for water bath canning is 4.2 or lower. Anything higher isn’t acidic enough for water bath canning.
Cayenne pepper is completely optional but I use 2 teaspoons usually.
Use bottled lime juice to guarantee proper and safe acid levels.
Makes 7 pints, but I often prefer to process in half pints. 
Calories: 254kcal | Carbohydrates: 61g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1364mg | Potassium: 1032mg | Fiber: 9g | Sugar: 47g | Vitamin A: 5211IU | Vitamin C: 230mg | Calcium: 88mg | Iron: 2mg

.There’s something magical about the sweet and spicy combo that everyone loves. It’s one of those recipes that sounds a little weird but is super addictive. It’s the best on top of fish tacos.

A bowl of pineapple mango salsa served with tortilla chips and lime wedges, highlighting the chunky, colorful mixture of fruits and vegetables.

I hope you love it and find lots of ways to enjoy.

Kitchen Wisdom

Every home canner needs to understand acid levels. This recipe uses both bottled lime juice and white vinegar to balance everything out to a safe pH level of 4.2 or lower. That’s why it’s important not to increase the amounts of low-acid ingredients like bell peppers or jalapeños, it will throw off the balance.

Tips for Success

Wear gloves: Wear gloves as you prep the jalapenos, or you’ll burn your skin and eyes later.

Customize spice levels to your taste: You can start with less cayenne and jalapeno. You can always add more when you serve but you can’t take it away!

Ingredients and Equipment

Canning funnel. This tool helps you easily fill jars without making a mess.

Jar lifter. You need one for removing hot jars from boiling water without hurting yourself.

Overhead view of various prepped ingredients for pineapple mango salsa in small bowls, including diced pineapple, mango, tomatoes, peppers, red onion, garlic, and spices.

Pineapple. It has to be fresh! Canned pineapple won’t give the same flavor.

Roma tomatoes. They’re meaty and less watery, which helps you get the right consistency.

Bottled lime juice. Using bottled lime juice is important for safe canning because the acid level stays the same.

White vinegar (5% acidity). Ditto, you need it for the acid level to be right.

Make It Your Own

While canning recipes need to follow exact measurements for safety, it’s okay to adjust these elements:

  • Reduce the amount of jalapeños or cayenne for milder heat
  • Skip the cilantro if you’re not a fan
  • Use different colors of bell peppers (keeping the total amount the same)

Storage & Serving

Properly sealed jars keep up to 18 months in a cool, dark place. Refrigerate after opening and use up the jar within 1-2 weeks.

  • Top fish or shrimp tacos
  • Serve with grilled chicken
  • Dip tortilla chips!
  • Spoon over pork chops

Common Questions

Can I use canned pineapple and mango instead of fresh?

Nope, sorry. Canned fruit can be too soft and syrupy, which might affect the texture and taste.

How spicy is this salsa?

A little. If you hate spicy food, you’ll want to tweak the recipe.

Can I freeze the salsa instead of canning it?

Yes, you can Make sure to use freezer-safe containers, and leave some space at the top for the salsa to expand as it freezes. It should last about 6 months in the freezer.

Once you understand the basic principles of safe canning, it’s straightforward. Follow the measurements exactly, and you’ll have jars of fresh and beautiful salsa to enjoy all year.

Close-up of jars filled with vibrant pineapple mango salsa, sealed with metal lids, surrounded by lime halves.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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3 Comments

  1. I never do a water bath….I have been putting my canning in the oven for over 40 years…I’m still here…