Canning Piccalilli

Michigan State University Extension
Preserving Food Safely - 01600209

Canning Piccalilli

GUIDE 6:18-19                                               

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               

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