Yield: About 7 pint jars.
|1.||Wash and rinse 7 to 8 pint canning jars; keep hot until ready to use.
|2.||Wash, peel and trim jicama; dice.
|3.||Place pickling spice and cinnamon on a clean, double-layer, 6-inch-square piece of 100% cotton cheesecloth.
Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.)
|4.||In a 4-quart Dutch oven or saucepot, combine pickling spice bag, vinegar, sugar, and crushed red pepper.
Bring to boiling, stirring to dissolve sugar. Stir in diced jicama, sweet peppers, onion and fingerhots.
Return mixture to boiling. Reduce heat and simmer, covered, over medium-low heat about 25 minutes.
Discard spice bag.
|5.||Fill relish into hot, clean pint jars, leaving ½-inch headspace. Cover
with hot pickling liquid. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel; adjust
two-piece metal canning lids.
|6.||Process according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.|
|Table 1. Recommended process time for Spicy Jicama Relish in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 41, Total Fat 0 g, Sodium 1 mg, Fiber 1 g, Protein 0 g.
Daily Values: Vitamin A 4%, Vitamin C 41%, Calcium 0%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
Developed by the National Center for Home Food Preservation at The University of Georgia, Athens, GA. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. February 2002.