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Canning Chayote and Pear Relish

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Canning Chayote and Pear Relish

  • 3 1/2 cups peeled, cubed chayote (about 2 1/2 medium or 2 large, hard, crisp chayote)
  • 3 1/2 cups peeled, cubed Seckel pears (about 6 to 7 raw Seckel pears)
  • 2 cups chopped red bell pepper
  • 2 cups chopped yellow bell pepper
  • 3 cups finely chopped onion
  • 2 Serrano peppers, finely chopped*
  • 2 1/2 cups cider vinegar (5%)
  • 1 1/2 cups water
  • 1 cup white sugar
  • 2 teaspoons canning salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground pumpkin pie spice

Yield: About 5 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.

*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.


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

   2. Wash, peel and cut chayote and pears into 1/2 inch cubes, discarding cores and seeds. Chop onions and peppers.

   3. Combine vinegar, water, sugar, salt and spices in a Dutch oven or large saucepot. Bring to a boil, stirring to dissolve sugar. Add chopped onions and peppers; return to a boil and boil for 2 minutes, stirring occasionally. Add cubed chayote and pears; return to the boiling point and turn off heat.

   4. Fill the hot solids into clean, hot pint jars, to within 1 inch from the top of the jar. 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.

   5. 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 Chayote Pear Relish 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

Relishes, Salads

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.