I should clarify, as we were discussing several possibilities and I think my shorthand was a little too "short" for safety. OK, first, if we're talking about boiling water bath, the highest acceptable pH for safety is 4.6. To show you what that means, the more acid something is, the lower the number. So lemon juice would be somewhere around 2.0-2.6 (high acid) and Green Mangoes are around 5.8-6.0 (low acid); to include green mangoes in a recipe you'd have to have quite a bit of compensating acid to bring the level down to 4.6 or lower. That's why tested recipes are so much more reliable; in this case it also explains why in the Mango Salsa Linda Lou posted, you see 1 1/4 cups of vinegar. Going back to the original recipe, the Peach-Mango Fruit Salsa, Linda Lou has already stated that recipe isn't recommended for canning (despite the instructions Yates provides). There are a number of problems with that salsa as far as canning is concerned. Let's just assume for now that the tomatoes, the peaches and the mango are "O.K." All of those fruits are routinely included in boiling water bath salsas. However, you also have significant amounts of onion, pepper and a bit of garlic, all very low acid, and only 1 tablespoon of lime juice. So in that recipe, substituting pineapple for the mango doesn't resolve the essential problem. For that reason I wouldn't can it. While it is true you can substitute in recipes, it's critical to be very cautious in the kinds and amounts of substitution. So when I said "pineapple should be safe to substitute" I was referring to the Mango Salsa Linda Lou posted. Both peaches and pineapple could be substituted for the mangoes or you could do a mixture, as long as it added up to 6 cups. By the same token if you didn't like onion, you could eliminate the 1/2 cup of chopped onion and increase the red bell pepper to 2 cups. The total amount of low-acid vegetables remains the same. So personally, I would make whatever changes I wished with the first salsa (Yates's Peach-Mango) and then freeze it, as you suggested. Then there are no concerns. I wouldn't substitute mangoes for the apples in the Peach Apple Salsa. Depending on ripeness, mangoes can be quite a bit less acid than apples. Also, to me the apples add a pleasing texture. Just my 2c. I hope this helps. LindaLou always gives good advice for the very safest approach to canning. Carol

Hello Dave (or anyone else) you seem pretty knowledgeble in the area of canning and wanted your advice. I wanted to try this recipe, but wanted to make more changes taking into consideration what you have said and suggested. I have a ball caning book and can't find that recipe in it or anywhere else on line. The one I did find that resembles this recipe calls for 6 lbs of tomatoes (or 10 cups), not 12 lbs. 12 lbs seems like alot of tomatoes. Was that an error? I mean, did you really mean 6 lbs and not 12 lbs? I have some questions and would appreciate your help. 1.) Is there any reason that you can't just chop up the tomatoes leaving the skins & seeds in the salsa? I never take off the skin or remove the seeds--seems like such a waste of tomato to me. 2.) I also leave the seeds in my hot peppers because I want HOT HOT HOT salsa. Is this okay as long as the measurements include the seeds? 3.) Recipes always say not to change the amount of peppers or onions but you can change the types of onions or peppers. I'm wondering if you can reduce the amount of peppers or onions or garlic as long as you keep the vinegar or lemon juice the same? Since I like HOT HOT HOT salsa...I like to use hot peppers so I need fewer of them. I really don't like recipes that call for lbs. or a number of vegetables such as this recipe. Since the size of a pepper or tomato or onion ranges in size...I prefer an exact measured amount to be listed in a recipe. I do like it if they give an approximate number of the veggie in perentheses next to the measured number so you have an idea of how much you need...that's always nice :) In my opinion, this recipe calls for too little vinegar for the amount of stuff in it--as you pointed out to the poster of the recipe. I changed up the recipe and put it in exact measurements and wanted your advice on it. The changes I made are... 1.) I omitted the jalepeno peppers. 2.) I decreased the amount of garlic...since 1 clove of garlic is approximately 1/2 tsp...and the 15 cloves in the recipe = approximately 7.5 tsps and there are 3 tsps. to 1 TBSP...I just made it 2 TBSPS. 3.) I added one more cup of pineapple to make it a total of 4 Cups. 4.) I went with 10 cups of tomatoes (6 lbs.--not 12 lbs.) 5.) I omitted the option of chili flakes since I use hot peppers with their seeds. 6.) I doubled the amount of vinegar...and instead of vinegar used equal portions of lemon and lime juice) 7.) I used hot peppers chopped with seeds included (8 of them, plus two habeneros and they totaled 1 cup and I did not soak them in hot water and puree them) Here is my changed version of the recipe: 10 Cups chopped tomatoes (I use the whole tomato--skin and seeds) 3 Cups chopped onions 2 TBSP chopped garlic 1 Cup chopped hot peppers (I use a mix of red/green sorreno/chili peppers and habenero's including the seeds) 4 Cups chopped pineapple 1/4 Cup fresh cilantro 1 TBSP salt 1 1/2 Cups lemon and lime juice (3/4 cup each) What do you think of the changes? Carol, from Idaho :)

OMG, my mouth is watering too. I LOVE mango salsa, but have never eaten it with avocado in it. That sounds wonderful. I can't wait to try this. Gotta go to the store later this evening, so I will pick up all the ingredients then. Thank you so much for posting this recipe! Dawna

Really, there wasn't much trouble at all to it, except getting the rice in metal cookie molds shaped as hearts for the kids and trying it warm to get it to the table. It's a standard meal (prep time). It was good. Flavours a little less than expected. You def. have to boil down the marinade for extra flavour for the rice but pretty good overall. Like I said, I forgot the salsa in the fridge and this probably brings a little extra to it. I think I will make it again as it is a good marinade (with chicken anyways).