Ingredients Jump to Instructions ↓

  1. 7 half-pint (250 mL) jars

  2. Sweet 'n sour food lovers will find numerous uses for this intriguing relish. Use it as a condiment for meat or chicken, as a dipping sauce for oriental foods, sates and fondues or as a complement to cheese and cracker snacks. It's an ideal way to use home grown pears which may be slow to ripen.

  3. 2 cups white vinegar

  4. 500 mL

  5. 2 1/5 lb hard, solid pears

  6. 6 to 9 medium 1 kg

  7. 1 3/4 cups chopped onion

  8. 425 mL

  9. 1 cup chopped green peppers

  10. 2 hot (jalapeno), chili peppers seeded & chopped

  11. 1 cup sugar

  12. 250 mL

  13. 1 tbsp dry mustard

  14. 15 mL

  15. 2 tsp ground allspice

  16. 10 mL

  17. 1 tsp ground cinnamon

  18. 1 tsp ground cloves

  19. 1 tsp turmeric

  20. 1 tsp pickling salt

  21. 5 mL

  22. Fill boiling water canner with water. Place 7 clean half-pint (250 mL) mason jars in canner over high heat. Place vinegar in a large stainless steel or enamel saucepan. Pare and core pears; finely chop pears, by hand or in food processor using metal blade, to yield 5 cups (1 1/4 L). Stir pears into vinegar as they are chopped. Stir onion, green and hot peppers, sugar, mustard, allspice, cinnamon, cloves, turmeric and salt into pears. Cover and bring to a boil; uncover, boil 15 minutes, stirring occasionally. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining relish. Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.


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