Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
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Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Chayote and Pear Relish — NCHFP is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Chayote and pear relish — NCHFP
Ingredients
- 3 1/2 cups peeled, cubed chayote (about 2 1/2 medium or 2 large, hard, crisp chayote)
- 3 1/2 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*
- 2 1/2 cups cider vinegar (5%)
- 1 1/2 cups water
- 1 cup white sugar
- 2 teaspoons canning salt
- 1 teaspoon ground allspice
- 1 teaspoon ground pumpkin pie spice
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer’s directions.
- Wash, peel, and cut the chayote and pears into 1/2-inch cubes, discarding cores and seeds. Chop the onions and peppers.
- Combine vinegar, water, sugar, salt, and spices in a Dutch oven or large saucepot. Bring to a boil, stirring to dissolve the sugar. Add the chopped onions and peppers; return to a boil and boil for 2 minutes, stirring occasionally. Add the cubed chayote and pears; return to the boiling point and turn off the heat.
- Fill the hot solids into clean, hot pint jars to within 1 inch of the top. Cover with boiling-hot cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe the jar rims with a dampened clean paper towel; apply two-piece metal canning lids.
- Process hot-packed pint jars in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet.
- Let the jars cool undisturbed for 12–24 hours, then check the seals.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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