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| 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... |
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| You can always sub bottled lime for lemon juice and you can sub either for vinegar. As long as you use only vinegar or the juice undiluted and use more liquid than called for in the Mango Chutney recipe to compensate for the pH then I'd say yes to the chutney even though they are both over-ripe. That's if you really want to can it. Never tried pickled papaya and it will be a mushy chutney. Sure it is worth the trouble?? I'd be inclined to dice them up, toss with some lemon or lime juice, maybe add some shredded coconut, refrigerator it and eat as a mixed fruit salad. Dave |
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| Thanks Dave! I can't eat the papaya right now, due to some dietary stuff, so that's why I was looking at preserving it. Your recipe does sound very tasty! |
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