Preparing and Canning Relishes
Tangy Tomatillo Relish
- 12 cups chopped tomatillos
- 3 cups finely chopped jicama
- 3 cups chopped onion
- 6 cups chopped plum-type tomatoes
- 1½ cups chopped green bell pepper
- 1½ cups chopped red bell pepper
- 1½ cups chopped yellow bell pepper
- 1 cup canning salt
- 2 quarts water
- 6 tablespoons whole mixed pickling spice
- 1 tablespoon crushed red pepper flakes (optional)
- 6 cups sugar
- 6½ cups cider vinegar (5%)
Yield: About 6 or 7 pints.
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 6 to 7 pint canning jars; keep hot until ready to use. Prepare lids.
||Remove husks from tomatillos; peel jicama and onion. Wash all vegetables well before trimming and chopping. Place chopped tomatillos, jicama, onion, tomatoes, and all bell peppers in a 4-quart Dutch oven or saucepot.
||Dissolve canning salt in water. Pour over prepared vegetables. Heat to boiling; simmer 5 minutes. Drain thoroughly through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes).
||Place pickling spice and optional red pepper flakes 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.)
||Mix sugar, vinegar and spices (in cheesecloth bag) in a saucepan; bring to a boil. Add drained vegetables. Return to boil; reduce heat and simmer, uncovered, 30 minutes. Remove spice bag.
||Fill relish mixture into hot, clean pint jars, leaving ½-inch headspace. 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 Tangy Tomatillo Relish in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||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 56, Total Fat 0 g, Sodium 1008 mg, Fiber 1 g, Protein 0 g.
Daily Values: Vitamin A 3%, Vitamin C 22%, Calcium 1%, 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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