Michigan State University Extension
Preserving Food Safely - 01600209
10/13/97
GUIDE 6:18-19 PICCALILLI
6 cups chopped green tomatoes 1-1/2 cups chopped sweet red peppers 1-1/2 cups chopped green peppers 2-1/4 cups chopped onions 7-1/2 cups chopped cabbage 1/2 cup canning or pickling salt 3 tbsp whole mixed pickling spice 4-1/2 cups vinegar (5%) 3 cups brown sugar
YIELD: 9 half pints
PROCEDURE: Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag. Fill hot sterile jars (see sterilization), with hot mixture, leaving 1/2-inch headspace. Adjust lids and process.
Recommended process time for PICCALILLI in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- Above of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 5 min 10 15