Michigan State University Extension
Preserving Food Safely - 01600209
10/13/97

### Canning Piccalilli

    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

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