Canned Mangoes – Cold Pack Method

1. Check sealing shoulder of jars for nicks, chips and cracks: inspect caps for dents.

2. Wash jars, caps, and lids in bot soapy water. Rinse. Leave in hot water until used.

3. Cover mangoes with boiling syrup.

Syrup: Measure sugar and water into a sauce pan. Cook until sugar dissolves. Keep Syrup bot until needed, but do not let it boil down. 1 to 1-1/2 cups of syrup is needed for each quart of fruit.
Light syrup: 1 cup sugar to 3 cups of liquid.
Medium syrup: 1 cup sugar to 2 cups of liquid.
Heavy syrup: 2 cups sugar to 2 cups liquid.

4. Prepare mangoes by washing, peeling, slice or chunks and pack in jars. Leave 1/2 inch head space.

5. Run knife between fruit and jar to remove air bubbles. Add more syrup, if needed to cover fruit. Wipe threads and sealing shoulder of jar.

6. Place lid and ring. Screw ring on tight.

7. Stand filled Jars on rack in canner. Water should be bot, not boiling. Add more water, If needed, to cover jars one or more inches. Put lid on canner; bring water to boiling.

8. Boil (process) pints and quarts 25 to 30 minutes. (Start timing from time water actually boils and not from time of putting tn jars.) Take jars from canner. Stand jars several inches apart to cool. Do not tighten or tamper with lid as this will break seal.