Here is the approved recipe for Mango Chutney. Note that it calls for substantially more acid than your recipe does. Your recipe is very low in acid and also includes oil which wouldn't be approved. It is a cooking/fresh eating recipe, not a canning recipe. And just out of curiosity...how can one tell if a canned product is 'safe'? Have recently been given some homemade tomato salsa from a neighbor-her first canning adventure, so even more of a novice than me. That is a choice we all have to make for ourself. Personally I won't eat home canned foods from anyone whose methods and experience I don't know and trust. In this case you have no way of knowing what recipe she used if it was a safe one (there are 100's of unsafe salsa recipes floating around), and it would be eaten fresh from the jar with no follow up cooking to render it safe. Accept the jar, dump it, and return the jar to her in a few days with your thanks. Then ask her for the recipe she used so you'll know in the future if it was safe or not. Dave Here is a link that might be useful: NCHFP - Mango Chutney

FIRST OF ALL I MUST USE CAPS I SUFFERED A STROKE AND CANNOT SEE SMALL LETTERS PLEASE FORGIVE ME. I RECEIVED A LETTER TODAY FROM SOMEONE WHO SAW THE PICS AT THE BEGINNING OF THIS POST AND WANTED SEEDS FROM THE CURRENT CROP. i HAVE SOME FROM LAST YEAR BUT THEY ARE QUITE SHRIVELED DOES THAT MAKE A DIFFERENCE? I SENT OUT SEVERAL PACKAGES OF SEEDS LAST FALL DID ANY ONE PLANT THEM AND DID ANY OF THEM GROW? MINE FROZE DIED TO THE GROUND AND DISSAPPEARED FROM SITE. THEN IN LATE SPRING IT POPPED THRU THE GROUND AND IS LOADED WITH FRUIT. IT IS LATER THEN LAST YEAR AND THIS YEAR THERE IS PROBABALY ONLY 35 INSTEAD OF 45 OR 50 AND THEY ARE A TAD BIT SMALLER. HERE IS THE REAL PROBLEM I WILL SEND THIS MAN SOME SEEDS FROM LAST YEAR. I AM LEAVING IN 6 DAYS FOR WASHINGTON STATE AND WILL BE GONE FOR AT LEAST 6 WEEKS.I WILL RETURN ABOUT THE MIDDLE OF DECEMBER. I AM THE ONLY GARDNER IN THE FAMILY SO THERE IS NO GUARANTEE THERE WILL BE ANYTHING LEFT. IF THERE IS I WILL HARVEST AND SEND THEM IT. i HAVE BEEN HOSPITALIZED 5 TIMES THIS YEAR FOR A LEAST A WEEK EACH TIME. STOKE, CLOTS, SEIZURES, CELLULITES, GALL BLADDER SURGERY. EVEN WITH THAT MY BUCKETS, ALL THINGS CONCIDERED, DID WELL! I AM A CONFIRMED BUCKET GARDEN GROWER ESPECIALLY WITH MY ADDED HEALTH RESTRICTIONS, AND I HAVE 4 HEATHY FIG TREES. HAD I BEEN HOME, THERE MIGHT HAVE BEEN MORE. OH WELL LIFE GOES ON ...TILL IT STOPS AND THEN IT DOESN'T MATTER LOL. PLEASE RESPOND ABOUT THE PAPAYAS SO I CAN PASS ON THE INFORMATION

As good as that fish looks, Nancy, I am afraid I just can't wrap my head around strawberries on fish! But I know you are a superb cook so I will take your word that it is delightful. I will, however, try your pecan crust recipe! Now THAT is something my brain can comprehend! LOL Linda

Thanks for the tip. Does the hot water bath canning cook the fruit and vegetables? My salsa don't have any cooked ingredients. The recipes are simple -- dice and combine all ingredients. Then let mixture sit for a while to enhance flavors. I have substitued canned chili peppers for fresh and played around with different fruit combinations. The salsa seem to work with seafood or poultry. Here are some recipes: Seafood Tacos with Fruit Salsa For the seafood tacos: 2 T lemon juice, 1 tsp chili powder, 1 tsp ground allspice, 1 tsp olive oil, 1 tsp minced garlic, 1 - 2 tsp grated lemon peel, 1/2 tsp ground cloves, 1 lb or any firm fish filet (halibut, snapper, basa or whatever you like), corn or flour tortillas, 3 cups washed and torn romaine (or whatever greens you like), 1 small red onion thinly sliced Prepare fruit salsa and set aside (recipe follows) Combine lemon juice, chili powder, allspice, garlic, lemon peel and cloves in small bowl. Rub fish with spice mixture. (fish may be cut in pieces first, if you like) Broil, grill or bake fish. Heat tortillas until hot and pliable. Top each tortilla with some lettuce, red onion, a piece of fish and fruit salsa Supposed to make six servings, but I don't think a pound of fish goes that far. Fruit salsa: 1 small ripe papaya, peeled, seeded, diced, 1 firm small banana, diced, 2 green onions minced, 3 T chopped fresh cilantro, 3 T lime juice, 2 jalapeno peppers, seeded & minced Pineapple Salsa 1/2 cup finely chopped fresh pineapple, 1/4 cup finely chopped red bell pepper, 1 green onion thinly sliced, 2 T lime juice, 1/2 jalapeno pepper, seeded and minced, 1 T chopped fresh cilantro or fresh basil Mango Salsa: 2 medium ripe mangoes peeled and chopped (also good with papaya), 1 small cucumber, peeled, seeded and diced, 1 ripe tomato, chopped, juice of 1 lime, pinch of salt, 1/2 - 1 small fresh chili pepper minced or Tabasco to taste, 1 T chopped fresh cilantro Tomato Orange Salsa: 3 ripe tomatoes diced, 4 scallions chopped, 1/2 - 1 fresh green chili seeded and minced or 1/3 tsp cayenne, 2 tsp freshly grated orange peel, 1 orange sectioned and seeded, each section cut in half, 2 T fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp ground coriander, salt to taste