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SWEET AND SPICY SEAFOOD SAUCE

Servings: 4 pints

Headspace: 1 inch

Time: 40 minutes / high pressure setting

Ingredients

3 ripe mangoes, peeled, pitted, and chopped

3 papayas, peeled, seeded, and chopped

3 jalapeno peppers, seeded and chopped

2 1/4 tablespoons peeled, minced gingerroot

1 1/2 oranges, peeled, membranes removed, seeded, and chopped

1 2/3 cups unsweetened pineapple juice

3 tablespoons lime juice

5 1/2 teaspoons distilled white vinegar

1 teaspoon salt

Directions

Combine all ingredients in a large saucepan and bring to a boil. Turn down the heat and simmer

for 20 minutes or until thick. Then ladle into jars leaving 1 inch of headspace. Cap and seal.

Place in canner with 2 to 3 inches of hot water.

Process 40 minutes / high pressure setting.

Pressure Canning Recipes: EVERYDAY SAUCES

Fagor Cookbook User Manual

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