Preparing and Canning Pickled Vegetables
Bread and Butter Pickled Jicama
- 14 cups cubed jicama
- 3 cups thinly sliced onion
- 1 cup chopped red bell pepper
- 4 cups distilled white vinegar (5%)
- 4½ cups sugar
- 2 tablespoons mustard seed
- 1 tablespoon celery seed
- 1 teaspoon ground turmeric
Yield: About 6 pint jars.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
||Wash and rinse canning jars; keep hot until ready to use. Prepare
lids according to manufacturer's directions.
||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.
||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.
||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
||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
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