6 c Chopped green tomatoes
1 1/2 c Chopped sweet red peppers
1 1/2 c Chopped green peppers
2 1/4 c Chopped onions
7 1/2 c Chopped cabbage
1/2 c Canning or pickling salt
3 tb Whole mixed pickling spice
4 1/2 c Vinegar (5 percent)
3 c 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 (for more information see "Jars and Lids") with hot
mixture, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Piccalilli in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
