Tangy Tomatillo Relish

12 cups chopped tomatillos
3 cups finely chopped jicama
3 cups chopped onion
6 cups chopped plum-type tomatoes
1½ cups chopped green bell pepper
1½ cups chopped red bell pepper
1½ 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
6½ cups cider vinegar (5%)

Yield: About 6 or 7 pints

Procedure:

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 ½-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 in a boiling-water canner for 15 minutes. At altitudes above 1,000 feet process for 20 minutes. Let cool, undisturbed, 12-24 hours and check for seals.

Other August  2006 Articles:
Pick a Peck of Perfect Pickles
No-Sugar Added Sweet Cucumber Slices
Pointers for Sweet and Hot Peppers
Tangy Tomatillo Relish
Reduced-Sodium Sliced Dill Pickles