Hi all you canners! Down here in Miami this time of year, we have mangos by the truck load! I have a very large tree that normally produces literally hundreds of huge mangos each year. I enjoy making homemade gifts and usually put up quite a number of various mango jams, salsas and such - probably about 60+ pts last summer just in mangos. I have been using tested/published recipes and a waterbath canner.
Maybe 10 years ago when I first started canning mangos I wanted to can a mango BBQ sauce from a simply AMAZING recipe. At that time I had called the Ball Blue Book hotline for guidance on processing times and was told to can my recipe in a BWB for 20 mins. I hadn't made the BBQ sauce for several years and last year decided to make it again. I had a problem with siphoning and wrote to the National Center for Home Food Preservation and the Univ of GA for help. I was then told I should NOT can my BBQ sauce recipe in a BWB since it is untested and contains olive oil, onions and fresh basil. I tried to find out about pressure canning it, but could not get an "OK". I even looked into getting the recipe lab tested but the cost was something like $5,000! This recipe is so delicious, I half considered/fantasized about trying to find the money if I could!
I have looked high and low, and cannot find one single published/tested mango BBQ sauce recipe of any sort. There are several peach BBQ sauce recipes, and I have even written to Ball and "So Easy to Preserve" to see if I could sub mangos for peaches, but they refuse to say it's OK. I threw the entire huge batch of mango BBQ sauce I made last year out rather than risk the slightest thought that I could make someone sick.
So, here is my question for you experience canners (thanks for sticking with me this long!):
Would it be safe to can this recipe using a pressure canner? I am buying a pressure canner and researching canning times for similar things such as thick soup, chili, tomato sauce, etc..
Here is the recipe (I usually quadruple the amounts):
Randy's Mango Barbeque Salsa
4 TBL olive oil
1 lg onion, chopped
2 clove garlic, minced
1/2 C orange juice
2 TBL black pepper
1 1/4 C white vinegar
2 TBL dark brown sugar
1 TBL Hungarian hot paprika
1 28-oz can peeled plum tomatoes
2 mangos, peeled, pitted and cubed
2 TBL granulated sugar
8 TBL Dijon mustard
1/2 C molasses
1 TBL chili powder
2 TBL teriyaki sauce
2 TBL Worcestershire sauce
2 TBL tamari sauce
1/2 C chopped fresh basil
1 TBL freshly toasted and ground cumin seeds
Heat a large, heavy saucepan to a moderate warm temp and add the olive oil and onions. Stir. Allow onions to caramelized on the edges (about 5 min). Add garlic and stir for one min. Add all of the remaining ingredients. Bring to a boil and then reduce the heat and allow to simmer for about two hours, stirring occasionally (make sure it doesn't stick/burn). Carefully puree in a blender or food processor. Yield 1 1/2 qts (I think it actually yields more than this).
Any advice you have is greatly appreciated! If nothing else, I hope you try the recipe. I got it out of The Miami Herald in 1996 and it's absolutely delicious!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...