Fresh fruit and hot syrup

[Naxi]

We have just bought our last mangoes of the season (our bulk supplier told us that today is his last day.)

I like to preserve them in a lime syrup, but I can't remember how to do it!

:shrug3 When you preserve fresh (uncooked) fruit in syrup:

Do you use hot syrup?
Do you need to then boil the jars (you know, to cook the fruit) or does hot syrup provide enough of a seal when it cools?
Or do I let the syrup cool, put the fruit and syrup in the jars and then boil them?


You know, I used to do this so often with peaches, nectarines and mangoes that I never wrote it down. Then I missed a couple of summers and I can't remember at all! :doh

Of course, if I don't get a wriggle on, it might be a mute point. The kids are loving eating them now!

TIA,

Natalie

[Johns_Gal]

Yes, you boil the jars.... hang on...
http://pickyourown.org/mangos_canning.htm

Please boil the jars to seal them: I think it's fifteen for pints and thirty for quarts but it's been almost a year since I canned anything at all. Even though just hot contents will seal the jar, you need to water bath them to eliminate the risk of botulism. You cannot see, nor smell, botulism, and it can be fatal.