Chayote and jicama slaw — NCHFP
A tested hot-pack pickled slaw made with jicama, chayote, red bell pepper and hot peppers, yielding about six half-pint jars.
Ingredients
Ingredients
- 4 cups julienned jicama
- 4 cups julienned chayote
- 2 cups finely chopped red bell pepper
- 2 finely chopped hot peppers*
- 2 1/2 cups water
- 2 1/2 cups cider vinegar (5%)
- 1/2 cup white sugar
- 3 1/2 teaspoons canning salt
- 1 teaspoon celery seed (optional)
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
Canning method
- Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer’s directions.
- Wash, peel and thinly julienne the jicama and chayote, discarding the chayote seed. A mandoline slicer works well.
- In an 8-quart Dutch oven or stockpot, combine all ingredients except the chayote. Bring to a boil and boil for 5 minutes. Reduce the heat to a simmer and add the chayote. Return to a boil, then turn off the heat.
- Fill clean, hot half-pint jars with the hot solids, leaving 1/2-inch headspace. Cover with boiling-hot cooking liquid, maintaining 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe jar rims with a damp clean paper towel, and apply two-piece canning lids.
- Process half-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. Cool undisturbed for 12–24 hours, then check seals.
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Recipe Notes
Safety: Use cider vinegar labeled 5% acidity and keep the ingredient proportions unchanged. Wear plastic or rubber gloves when handling hot peppers and avoid touching your face. Pack in half-pint jars with 1/2-inch headspace. Process 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. Source: National Center for Home Food Preservation.