1. Wash and rinse 6 to 7 pint canning jars; keep hot until ready to use. Prepare lids. 2. Remove husks from tomatillos; peel jicama and onion. Wash all vegetables well before trimming and chopping.

Place chopped tomatillos, jicama, onion, tomatoes, and all bell peppers in a 4-quart Dutch oven or saucepot. 3. Dissolve canning salt in water. Pour over prepared vegetables. Heat to boiling; simmer 5 minutes.

Drain thoroughly through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes). 4. Place pickling spice and optional red pepper flakes on a clean, double-layer, 6-inch-square piece of 100% cotton cheesecloth.

Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.) 5. Mix sugar, vinegar and spices (in cheesecloth bag) in a saucepan; bring to a boil. Add drained vegetables. Return to boil; reduce heat and simmer, uncovered, 30 minutes. Remove spice bag. 6.

Fill relish mixture into hot, clean pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 7. Process according to the recommendations in

Processing: Process Hot, Pints, boiling-water canner, 0 - 1,000 ft - 15 minutes.

Altitude-adjusted processing table: 12 cups chopped tomatillos / 3 cups finely chopped jicama / 3 cups chopped onion / 6 cups chopped plum-type tomatoes / 1 1/2 cups chopped green bell pepper / 1 1/2 cups chopped red bell pepper / 1 1/2 cups chopped yellow bell pepper - 1 cup canning salt / 2 quarts water / 6 tablespoons whole mixed pickling spice / 1 tablespoon crushed red pepper flakes (optional) / 6 cups sugar / 6 1/2 cups cider vinegar (5%) / / 1. - Wash and rinse 6 to 7 pint canning jars; keep hot until ready to use. Prepare lids. / 2. - Remove husks from tomatillos; peel jicama and onion. Wash all vegetables well before trimming and chopping. Place chopped tomatillos, jicama, onion, tomatoes, and all bell peppers in a 4-quart Dutch oven or saucepot. / 3. - Dissolve canning salt in water. Pour over prepared vegetables. Heat to boiling; simmer 5 minutes. Drain thoroughly through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes). / 4. - Place pickling spice and optional red pepper flakes on a clean, double-layer, 6-inch-square piece of 100% cotton cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.) / 5. - Mix sugar, vinegar and spices (in cheesecloth bag) in a saucepan; bring to a boil. Add drained vegetables. Return to boil; reduce heat and simmer, uncovered, 30 minutes. Remove spice bag. / 6. - Fill relish mixture into hot, clean pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. / 7. - Process according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals. / / Table 1. Recommended process time for Tangy Tomatillo Relish in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Pints - 15 min - 20 - 25