---------- 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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