Fagor Cookbook Cookbook - page 25

24

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