MANGO SCOOPS (CANNED)

Assemble these utensils: 

2-quart saucepan

2 2-quart utility bowls

Liquid measuring cup

Set of measuring spoons

2 utility plates

Stainless steel knife and spoon

Cloth strainer

Table knife

Water bath sterilizer with false bottom

2 -8-ounce bottles

Assemble these supplies:

6 firm ripe mangoes syrup (2/3 cups sugar

1 cup water 1/2 teaspoon calcium chloride)

Steps in preparation:

1. Wash mangoes thoroughly.

2. Prepare syrup in 2-quart saucepan and strain through a cloth in a bowl. Return to saucepan and keep covered until ready to use.

3. Cut the mangoes into halves with stainless steel knives.

4. With stainless steel spoons, scoop mangoes rapidly. Trim to keep scoop shapely. 5. Pack nicely in glass jars.

6. Pour hot syrup. Remove bubbles with a knife inserted around the edges. Refill with syrup.

7. Seal and process for 20 minutes at 212°F.

8. Cool...

Helpful hint:

The mangoes to be canned should be carefully chosen: The fruits which should be selected are not the eating ripe kind but, rather those that are firm so that they can retain their texture and shape after processing and storage.

Yield: 3 8-ounce bottles.