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

Our favorite is to use the Annie's Salsa recipe - but sub half the tomatoes with peaches. (Peaches are more acidic than tomatoes, so this is a safe substitution). We use that one as your basic chips and salsa type of salsa. I also like Katie C's peach salsa - which is all peaches with onions and peppers, no tomatoes. We use that more with cooking - salsa baked chicken or salsa topped fish. I'm linking the Kati C recipe. The Annie's salsa recipe is all over this forum - a quick search of this forum should pull it up (or even scanning the threads on the first 2 pages) Here is a link that might be useful: Katie C Peach Salsa

Yes, I know Bernardin is the Ball Canadian partner (or Ball is the US Bernardin partner, LOL). But when KatieC first posted, Bernardin books were only available in Canada unless you crossed the border to buy one or traded Ball & Bernardin books with a friend. The Bernardin formulas only became generally available with the publication of the Ball/Bernardin Complete Book of Home Preserving. I always thought it was stupid that Jardin corp. refused to sell the Bernardin book this side of the line or the Ball book that side of the line. As if Americans were too stupid to work with metric or Canadians couldn't use Imperial (which is ultra-silly). Carol

Yes. That Peach Salsa is a Bernardin recipe (Canadian branch of the same corporation that operates Ball in the U.S.). The site I linked to is KatieC's and she's an Extension-trained Master Food Preserver. Any canning recipes on her page are fine. Carol