Chayote and Pear Relish


Quantity: 5 pints

Jar size: Pints


3½ cups peeled, cubed chayote (about 2½ medium or 2 large, hard, crisp chayote)

3½ cups peeled, cubed Seckel pears (about 6 to 7 raw Seckel pears) 

2 cups chopped red bell pepper 

2 cups chopped yellow bell pepper 

3 cups finely chopped onion 

2 Serrano peppers, finely chopped  (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.)

2½ cups cider vinegar (5%) 

1½ cups water 

1 cup white sugar 

2 teaspoons canning salt 

1 teaspoon ground allspice 

1 teaspoon ground pumpkin pie spice 


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 large saucepot. Bring to a boil, stirring to dissolve sugar.

4. Add chopped onions and peppers; return to a boil and boil for 2 minutes, stirring occasionally.

5. Add cubed chayote and pears; return to the boiling point and turn off heat.

6. 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.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

8. Process jars immediately in a boiling water  or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



 15 min

 20 min

25 min


National Center for Home Food Preservation