*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Yield: About 6 half-pint jars.
|1.||Wash and rinse half-pint canning jars; keep hot until ready to use.
Prepare lids according to manufacturer's directions.
|2.||Wash, peel and thinly julienne jicama and chayote, discarding the
seed of the chayote. (a mandolin slicer works well).
|3.||In an 8-quart Dutch oven or stockpot, combine all ingredients except
chayote. Bring to a boil and boil for 5 minutes. Reduce heat to simmering
and add chayote. Bring back to a boil and then turn heat off.
|4.||Fill hot solids into clean, hot half-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
|5.||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 Chayote and Jicama Slaw 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|
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 20, Total Fat 0 g, Sodium 174 mg, Fiber 1 g, Protein 0 g.
Daily Values: Vitamin A 4%, Vitamin C 29%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
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. March 2003.