Hello folks, LTNS!
I have a little bit of each of these and am wondering what I can safely do with them.
The NCHFP site is not much help -- the only mango chutney recipe I see is for very-green mangos. There are directions for canning papaya in syrup with lemon juice (can I sub lime juice?) at http://nchfp.uga.edu/how/can_02/papaya.html
So, say I want to make a chutney or salsa from each of these, with a bit of onion, red bell pepper, and stuff like that. Can I assume that, if the only liquids are vinegar and/or lime juice, this counts as a pickle and can be safely canned? Or should I figure fridge/freezer only?
The papaya, BTW, is extremely ripe. I'm not completely averse to canning it in syrup per the recipe, if lime juice (Reallemon) is ok.
Thanks for your help! And i have missed this group :). I have not been preserving lately, too many snow emergencies...
digdirt2
NilaJonesOriginal Author
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