Chayote and pear relish — NCHFP
Relish/Condiment canning recipe published by USDA / National Center for Home Food Preservation (United States).
Ingredients
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
Canning method
- 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.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Source: USDA / National Center for Home Food Preservation
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: USDA / National Center for Home Food Preservation. USDA Complete Guide to Home Canning, 2015 revision. SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://nchfp.uga.edu/papers/guide/GUIDE06_HomeCan_rev0715.pdf Guide PDF: https://nchfp.uga.edu/papers/guide/GUIDE06_HomeCan_rev0715.pdf Yield as published: About 5 pint jars.