Preparing and Canning Relishes
Spicy Jicama Relish
- 9 cups diced jicama (you will need about 4 pounds purchased jicama)
- 1 tablespoon whole mixed pickling spice
- 1 two-inch stick cinnamon
- 8 cups white 5% vinegar
- 4 cups sugar
- 2 teaspoons crushed red pepper
- 4 cups diced yellow bell pepper
- 4½ cups diced red bell pepper
- 4 cups chopped onion
- 2 fresh fingerhot peppers (about 6 inches each), finely chopped and partially seeded
Yield: About 7 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 7 to 8 pint canning jars; keep hot until ready to use.
||Wash, peel and trim jicama; dice.
||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.)
||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.
||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.
||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
||Process Time at Altitudes of
|Style of Pack
||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.
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