Yield: About 6 or 7 pints.
|1.||Wash and rinse 6 to 7 pint canning jars; keep hot until ready to use. Prepare lids.
|2.||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.
|3.||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).
|4.||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.)
|5.||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.
|6.||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.
|7.||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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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.