Saturday, October 26, 2013

Pear Relish

Pear Relish
From: swampbear

15 pounds firm pears, about 40, peeled, cored, quartered
4 green bell peppers, seeded and quartered
3 - 4 jalapeno peppers, seeded and quartered
2 pounds onions, about 7 to 8 medium, peeled and quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric
Grind pears, onions, and bell peppers. Drain off all liquid.
Combine vinegar, sugar, salt, pickling spices, and turmeric in a large kettle. Boil 10 minutes. Add ground fruit and vegetables; bring to a boil. Boil 15 minutes. Spoon into hot sterilized jars and seal quickly.
*Process for 15 minutes in a boiling-water canner, or 20 minutes to 25 minutes in higher altitudes.
Makes about six pints.

*A large stock pot will work as well. Place jars in boiling water and add more boiling water if necessary to make sure jars are covered with about an inch of water. Also make sure jars are about an inch apart. You don't want them touching each other during processing.

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