Chayote and Pear Relish

  

Quantity: 5 pints

Jar size: Pints

Ingredients:

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* 

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 

Instructions:

*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.

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 Dutch oven or 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 paper towel; apply two-piece metal canning lids.

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

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

 Hot

 Pints

 15 min

 20 min

25 min

Source: National Center for Home Food Preservation




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