1.technically composition of fruits like mango's with which we are making pickle contains water.what is difference between that water and water which we are adding?

2.If you say that the difference is presence of microbes, we can preserve pickles for years if we add large quantity of salt to it.when salt has capacity to sterilize pickle by dehydrating microbes, it should be able to take same action on microbes present in added water.but practically pickle spoils.why??

Pickling requires quite a bit of salt and/or acid plus refrigeration (after opening) to prevent bacterial infection. If you don't want your mangoes to be salty sour, then can them. I can a lot of apricots and peaches, and I think a water bath canner should be adequate for mangoes. SM