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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