Papaya Mango Salsa (Canning)

• 1 papaya, peeled, seeded, and chopped (the small variety, not the big ones)
• 1 mango, peeled and chopped
• 1 jalapeno chile, seeded and minced
• 1 lime, juice and zest of, grated
• 1/4 cup unsweetened pineapple juice (freeze the rest for other applications)
• 1 tablespoon finely chopped crystallized ginger or 1 tablespoon candied ginger
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon pickling salt
• 2 tablespoons chopped of fresh mint

1. Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
2. Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.

papaya, mango, jalapeno chile, lime, pineapple, ginger, rice wine vinegar, pickling salt, mint

Taken from www.food.com/recipe/papaya-mango-salsa-canning-503495 (may not work)