Canning Salsa: Spicy Jicama Salsa

Canning Salsa

"Spicy Jicama Salsa"

Canning Salsa: Spicy Jicama Salsa

Yield: about 7 pints

• 9 cups diced jicama (you will need about 4 pounds purchased jicama)

• 1 tablespoon whole mixed pickling spice

• 1 two-inch stick cinnamon

• 8 cups white vinegar (5 percent)

• 4 cups sugar

• 2 teaspoons crushed red pepper

• 4 cups diced yellow bell pepper

• 4½ cups diced red bell pepper

• 4 cups chopped onion

• 2 fresh fingerhot peppers (about 6 inches each), finely chopped and partially seeded eyes.

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.

Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Wash, peel and trim jicama; dice. Place pickling spice and cinnamon on a clean, double-layer, 6-inch-square piece of 100% cotton cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.)

Hot Pack: In a 4-quart Dutch oven or saucepot, combine pickling spice bag, vinegar, sugar, and crushed red pepper. Bring to boiling, stirring to dissolve sugar. Stir in diced jicama, sweet peppers, onion and fingerhots. Return mixture to boiling. Reduce heat and simmer, covered, over medium-low heat about 25 minutes. Discard spice bag. Fill solids into hot, clean jars, leaving ½-inch headspace. Cover with hot pickling liquid, leaving ½-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.

Process in a boiling water canner according to the recommendations below.

Recommended process time for Spicy Jicama Salsa in a boiling water canner.

Canning Salsa

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

3,001 – 6,000 ft

Above 6,000 ft



20 Minutes




The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.

Canning Salsa Ingredients

Cautions and Reminders

Storing Home Canned Salsas


Steps for Successful Boiling Water Canning

Recommended Tested Canning Salsa Recipes

Chile Salsa - Hot Tomato Pepper Sauce

Chile Salsa II

Tomato and Green Chile Salsa

Tomato Salsa with Paste Tomatoes

Tomato Taco Sauce

Tomato – Tomato Paste Salsa

Tomatillo Green Salsa

Spicy Jicama Salsa

Mango Salsa

Peach Apple Salsa

Spicy Cranberry Salsa


Excerpt: "Sensational Salsas" used by permission of:

Elizabeth L. Andress, Ph.D., Extension Food Safety Specialist and Elaine M. D’sa, Ph.D., Research Coordinator.

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.

National Center For Home Food Preservation | Universitey of Georgia Publication
FDNS-E-43-16 July 2005