*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 5 pint jars.
|1.||Wash and rinse pint canning jars; keep hot until ready to use. Prepare
lids according to manufacturer's directions.
|2.||Wash, peel and cut chayote and pears into ½-inch cubes, discarding
cores and seeds. Chop onions and peppers.
|3.||Combine vinegar, water, sugar, salt and spices in a Dutch oven or
large saucepot. Bring to a boil, stirring to dissolve sugar. Add chopped
onions and peppers; return to a boil and boil for 2 minutes, stirring
occasionally. Add cubed chayote and pears; return to the boiling point
and turn off heat.
|4.||Fill the hot solids into clean, hot pint jars, to within 1 inch from
the top of the jar. 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 Pear Relish 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.