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Preparing and Canning Relishes

Chayote and Jicama Slaw

  • 4 cups julienned jicama
  • 4 cups julienned chayote
  • 2 cups finely chopped red bell pepper
  • 2 finely chopped hot peppers*
  • 2½ cups water
  • 2½ cups cider vinegar (5%)
  • ½ cup white sugar
  • 3½ teaspoons canning salt
  • 1 teaspoon celery seed (optional)

*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.

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.

Procedure:

   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 lids.

   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
Hot Half-pints 15 min 20 25

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.

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