---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Piccalilli
  Categories: Condiments, Vegetables, Canning
       Yield: 9 half-pints
  
       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.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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