This pear relish is a great topping for hot dogs or even tortilla chips A great way to use extra pears
Prep Time
12 hrs
Dificult
Medium
Servings
13 hrs
Ingredients
Instructions
Place pears into a large stockpot and add water to cover. Bring to a boil and cook until tender
about 20 minutes. Drain and allow to cool
then peel
core
and coarsely chop.
Working in batches
process chopped pears
onions
green bell peppers
and jalapeño peppers in a food processor until finely chopped. Transfer pears and vegetables
including any juice
to a large pot.
Stir in vinegar
sugar
mustard
and salt until well combined. Bring to a boil
reduce heat to medium-low
and simmer until flavors are blended and relish is thickened
about 1 hour.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot
sterilized jars
filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
cover
and process for about 20 minutes or the amount of time recommended for your area.
Remove the jars from the stockpot and let rest
several inches apart
for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
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