How did the texture/consistency end up? Is it runny/soupy or very thick? Canned salsa is supposed to be soupy, not thick for proper heat penetration.

My main concern with the recipe is that is a very small amount of liquid brine which compared to all the solid ingredients so the density may be an issue. 2 cups of liquid to approx. 8 cups of solids. It has a safe level of vinegar to water, just not much of it.

But the crucial point is the ripeness of the mangoes. The USDA guidelines make a point of saying:
If a recipe calls for green or unripe mango, do not use ripe mango. This will result in changing the final acidity of the mixture and potentially unsafe canned salsa.

Compare this recipe with the approved Mango Salsa recipe (scroll down to pg. 12-13 in the USDA link below.

As with any recipe from an unapproved source, it is your choice.

Dave

Here is a link that might be useful: NCHFP - Sensational Salsas

I think the only way you're going to be certain about this recipe is to email or contact Morton customer service (or canning hotline if they have one - whatever might be listed on the salt container) and ask them who developed their recipe and what their qualifications are.

Otherwise there's just no way to be certain.

I would guess your product absorbed a certain amount of the liquid, something which wouldn't happen with jams. In that regard they're not really comparable.

Carol

Thanks Dave and Carol!

It makes sense to me that some of the liquid was absorbed. Thanks for the explanation, I was wondering how it could have gotten out of the jar.

I've been comparing the recipe to this one... http://nchfp.uga.edu/how/can_salsa/mango_salsa.html

... but I feel that I don't know enough about canning to say they are the equivalent. I emailed the Morton company and will report back.

-a

Yes, I did take a look at the NCHFP recipe, but there were just too many differences to draw any conclusions.

Please do let us know what you find out if Morton replies.

Carol

It looks fine to me since it has both vinegar and bottled lime juice. That is right, though, the mangoes cannot be ripe, need to be still green.

Well, I heard back today from the Technical Documentation Specialist at Morton. She says:
"Thank you for your question. The recipes from the Morton website are adapted or compared to USDA recipes for proper procedures and have been tested by Food Scientists at Morton Salt.
Please let me know if there are any additional questions."

Also the mangoes were not ripe -- they were definitely firm and green. So I feel good about eating this now, thanks again everyone!
-a

Thank you. It's always great to have a new recipe to add to the archive and even better to know how Morton develops its recipes.

Carol