Mango Salsa in Time for the Spring Midway Bazaar

This is the first post of 2013! My how the winter season has passed quickly. We have had such a wonderful response to our products and have been selling more and more at the Farm Market and on line, we have been thinking about going to the next step with Beary Good Stuff.  Last week we attended the Okanagan Meet Your Maker Conference and Workshops. Although all of the other producer attendees were already commercially preparing their products, we were welcomed with open arms, received lots of great ideas and encouragement to take that step from many of the buyers. We may even be making some wine jellies for a small winery!

Enough of the news, yesterday I was in the local produce market and discovered some wonderful looking Mangos and Red Peppers! Time to make our canned Mango Salsa! We are also adding the Mango Salsa recipe to our blog. There are lots of fresh Mango Salsa recipes out there but we took the time to create a home canned version that tastes fresh and keeps a longer.

Here are some shots we took while making the March 15th batch!

DicedMangosFirst we chopped the onions, the mangos, the red peppers, the garlic, ginger, and jalapenos.

Ingredients In The Pot

Next we add the vinegar, lime juice and our secret ingredient – Mango Cider!


The Salsa is cooked over high heat until the sugar dissolves and the liquid starts to boil, then we reduce the heat – keeping it at a simmer for 8 minutes.


The stock pot is removed from the stove and is placed on the drainboard side of our antique Shirley double sink. The jars have been boiling in hot water for over 10 minutes to sterilize them. They are then placed in the freshly bleached sink for filling.

Can 4 10 minutes

Here is one of the jars, ready to go in the canner. The liquid is dark because we use Demerara sugar rather than light brown sugar. Its unique taste adds to the flavors in the Mango Salsa.

In The Canner

Into the boiling bath the jars go! They will boil for 15 more minutes to complete the canning process.

Mango Salsa

Here they are! Out of 8 cups of diced Mangoes, 1 1/2 cups onions, 1 1/2 cups diced peppers, 1/4 cup jalapenos, we have 5 pints and 2 half pints of salsa. There are another 6 cups of diced mangoes left over from dicing the case and we will make  another batch of Salsa tomorrow! If you would like to order some you can email us at info at bearrygoodstuff dot ca.

Stay tuned this week or more goodies for the Spring Bazaar!



About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on March 15, 2013, in Tangy, Unique and tagged , , . Bookmark the permalink. 1 Comment.

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