Yield: About 6 pint jars.
|1.||Wash and rinse canning jars; keep hot until ready to use. Prepare
lids according to manufacturer's directions.
|2.||Combine vinegar, sugar and spices in a Dutch oven or large saucepot.
Stir and bring to a boil. Stir in prepared jicama, onion slices, and
red bell pepper. Return to a boil, reduce heat and simmer 5 minutes.
|3.||Fill hot solids into clean, hot pint jars, leaving ½-inch headspace.
Cover with boiling hot cooking liquid, leaving ½-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars
with a dampened clean paper towel; apply two-piece metal canning lids.
|4.||Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.|
|Table 1. Recommended process time for Bread and Butter Pickled Jicama in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.