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Safety classification
| Requirement | Tested specification |
|---|---|
| Safety source | National Center for Home Food Preservation |
| Canning method | Boiling-water canning |
| Pack style | Hot pack |
| Jar size | Pints |
| Headspace | ½ inch |
| Vinegar | Cider vinegar labeled 5% acidity |
| Yield | About 5 pints |
Processing details
Method: boiling-water canning; pack: hot pack; jar size: pints; headspace: ½ inch. Use cider vinegar labeled 5% acidity and follow the altitude-adjusted schedule below.
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Chayote and pear relish timeline at a glance
- Prepare: Wash, peel, core, seed, cube, and chop the produce as directed.
- Cook: Boil the vinegar mixture, cook the onions and peppers for 2 minutes, add the chayote and pears, return to boiling, and turn off the heat.
- Fill and process: Hot-pack pint jars, leave ½-inch headspace, and process for the altitude-adjusted time.
- After processing: Cool the jars undisturbed for 12–24 hours before checking the seals.
Equipment for this recipe
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- Boiling-water canner with a fitted rack
- Pint canning jars with new lids and compatible bands
- Large Dutch oven or nonreactive saucepot
- Canning funnel, jar lifter, and bubble-removal and headspace tool
- Plastic or rubber gloves for handling Serrano peppers
Jar-size limit: Use pint jars for this tested process.
Visual guide to the tested method
- Cut the peeled chayote and pears into ½-inch cubes; chop the onions and peppers.
- Bring the vinegar, water, sugar, salt, and spices to a boil.
- Add onions and peppers; return to a boil and boil for 2 minutes.
- Add chayote and pears; return to the boiling point and turn off the heat.
- Fill hot pint jars with solids to within 1 inch of the top, cover with boiling-hot cooking liquid, and leave ½-inch headspace.
The written NCHFP directions and the WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Follow the tested ingredient quantities, preparation, pint jar size, ½-inch headspace, hot-pack method, and altitude-adjusted processing schedule exactly. Do not reduce the vinegar or dilute it beyond the tested formula.
What is chayote and pear relish?
This tested relish combines crisp chayote and Seckel pears with red and yellow bell peppers, onion, Serrano peppers, cider vinegar, sugar, salt, allspice, and pumpkin pie spice.
Before you begin
- Use the specified produce: The tested formula calls for hard, crisp chayote and raw Seckel pears.
- Measure after preparation: Peel and cube the chayote and pears before measuring the listed cup quantities.
- Use 5% acidity vinegar: Check the cider-vinegar label before starting.
- Protect your skin and eyes: Wear plastic or rubber gloves while handling Serrano peppers and do not touch your face.
- Prepare only pint jars: No larger jar size is listed for this tested process.
Altitude-adjusted processing time
| Elevation | Processing time |
|---|---|
| 0–1,000 feet | 15 minutes |
| 1,001–6,000 feet | 20 minutes |
| Above 6,000 feet | 25 minutes |
If you are unsure of your elevation, use the home-canning altitude guide before processing.
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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Tried this recipe?
Share your results how it turned out.How to serve chayote and pear relish
Serve this sweet-hot relish as a condiment with sandwiches, burgers, roasted meats, beans, or a cheese board. Refrigerate after opening.
Chayote and pear relish canning questions
Is this a tested home-canning recipe?
Yes. It was developed at the University of Georgia for the National Center for Home Food Preservation and released in August 2003.
Can I use quart jars?
No tested quart process is provided. Use pint jars.
Can I use vinegar with less than 5% acidity?
No. Use commercially produced cider vinegar labeled 5% acidity.
Why should I wear gloves for the Serrano peppers?
Hot-pepper oils can irritate skin and eyes. The source specifically cautions canners to wear plastic or rubber gloves and avoid touching the face.
When should I check the seals?
Let the jars cool undisturbed for 12–24 hours, then check the seals.
Chayote and pear relish versus chutney
This page presents the specific tested NCHFP relish formula. Do not substitute a chutney recipe, refrigerator relish, or differently proportioned fruit-and-vegetable mixture while using this canning process.
Chayote and pear relish troubleshooting
Why are some pieces much softer than others?
Cut the chayote and pears into uniform ½-inch cubes so the pieces heat and soften more evenly.
Why is there not enough liquid to cover the solids?
Use the exact tested quantities, bring the cooking liquid to a full boil, and divide the hot solids and boiling-hot liquid among the jars as directed. Do not add unmeasured vinegar or water.
What if the headspace changes after removing air bubbles?
Recheck and adjust the liquid level to ½ inch before applying the lid.
What if a jar does not seal?
Do not store an unsealed jar at room temperature. Refrigerate it and use it promptly, freeze it in a suitable container, or follow an authoritative reprocessing procedure within the permitted time.
When should I test the seals?
Let jars cool undisturbed for 12–24 hours before testing the seals.