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Canning Bread and Butter Pickled Jicama

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Canning Bread and Butter Pickled Jicama

  • 14 cups cubed jicama
  • 3 cups thinly sliced onion
  • 1 cup chopped red bell pepper
  • 4 cups distilled white vinegar (5%)
  • 4 1/2 cups sugar
  • 2 tablespoons mustard seed
  • 1 tablespoon celery seed
  • 1 teaspoon ground turmeric

Yield: About 6 pint jars.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.


   1.   Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Combine vinegar, sugar and spices in a Dutch oven or large saucepot. Stir and bring to a boil. Stir in prepared jicama, onion slices, and red bell pepper. Return to a boil, reduce heat and simmer 5 minutes. Stir occasionally.

   3. Fill hot solids into clean, hot pint jars, leaving 1/2 inch headspace. Cover with boiling hot cooking liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

   4. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.

Table 1. Recommended process time for Bread and Butter Pickled Jicama in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 25

Vegetable Pickles

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.