12 pounds firm pears about 40 peeled cored quartered 2 green bell peppers seeded and quartered 2 red bell peppers seeded and quartered 2 pounds onions about 7 to 8 medium peeled and quartered 5 cups white vinegar. Reduce heat to medium low and simmer until flavors have blended and relish is thickened about 1 hour. In a large saucepan combine the pears with the remaining ingredients and bring to a boil. Let relish mellow 4 6 weeks before serving. Drain the pears in a colander and rinse them.
Submit a recipe correction. Wearing kitchen gloves add about 1 teaspoonful of the mustard essence to the pears in syrup and stir to combine thoroughly. I find that 1 tablespoon of mustard essence is about right but i like it daringly spicy. Step 2 add remaining ingredients pepper to taste cook for 30 minutes. Simmer over low heat for 25 minutes or until thickened.
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Step 4 sterilize jars and lids in boiling water for at least 5 minutes. Jalapenos to taste maybe 6 10 depending on how hot you like it peel and quarter pears seed peppers peel onions. Turmeric sugar celery seed mustard flour and 1 cup. 2 1 2 tablespoons salt. Mix pears onions and peppers in.
Bring to a boil stirring often about 25 minute start filling clean sterilized jars and seal. Step 3 place into caning jars. Step 1 grind together the pears peppers cabbage and onions. Process in hot water bath. Makes about 11 pints.
Layer in this order with cheese rapini muffuletta pear if using bacon if using and. Pour into heated jars. Stir vinegar sugar prepared mustard and salt into the pear mixture and bring to a boil. Layer in this order with cheese rapini muffuletta pear if using bacon if using and. Bring to a boil stirring often about 25 minute start filling clean sterilized jars and seal.
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Pour into heated jars. 12 pounds firm pears about 40 peeled cored quartered 2 green bell peppers seeded and quartered 2 red bell peppers seeded and quartered 2 pounds onions about 7 to 8 medium peeled and quartered 5 cups white vinegar.
