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Detailed view of pineapple mango salsa in a jar, showcasing the rich texture and colorful ingredients, with other jars blurred in the background.
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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 Time25 minutes
Cook Time30 minutes
Processing15 minutes
Total Time1 hour 10 minutes
Course: Pantry Staple
Keyword: Mango, Pineapple, Summer
Servings: 7 pint jars
Calories: 254kcal
Author: Katie

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

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. 

Nutrition

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