Bong Long Reader

Seal the sweetness-enjoy mangoes anytime with canning magic!

➤Yes, Mangoes Can Be Canned:
Mangoes are perfect for canning and can be preserved in syrup, juice, or water for long-term storage.
➤Choose Ripe, Firm Mangoes:
For best results, select ripe but firm mangoes that aren’t overly soft or stringy.
➤Peel and Slice Carefully:
Before canning, peel, pit, and slice the mangoes into even pieces for uniform cooking and sealing.
➤Use a Light or Medium Syrup:
Most canned mangoes are packed in a light sugar syrup or natural fruit juice to retain flavor and moisture.
➤Sterilize Jars Properly:
Always sanitize your jars and lids before use to prevent bacterial contamination.
➤Hot Pack Method is Preferred:
Heat the mango slices in syrup before placing them in jars—this helps remove air and ensures better sealing.
➤Leave Proper Headspace:
Leave about ½ inch of headspace at the top of each jar to allow for expansion during processing.
➤Process in a Water Bath Canner:
Use a boiling water bath to process jars—typically for 15–20 minutes, depending on altitude and jar size.
➤Store in a Cool, Dark Place:
Once sealed, canned mangoes should be stored in a pantry or cupboard, and they can last up to 1–2 years.
➤Great for Desserts and Smoothies:
Canned mangoes are ideal for fruit salads, pies, chutneys, or smoothies, offering tropical flavor all year long.