Pear Relish

Recipe View 20 mins Prepare the Pears: Place pears in a large stockpot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain, cool, then peel, core, and coarsely chop.

Recipe View 10 mins Process Vegetables: Working in batches, pulse chopped pears, onions, green bell peppers, and jalapeños in a food processor until finely chopped. Transfer to a large pot, including any juices.

Recipe View 1 hrs Simmer the Relish: Stir in vinegar, sugar, mustard, and salt until well combined. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until thickened and flavors have melded, about 1 hour.

Recipe View 5 mins Prepare Jars: Ensure your canning jars and lids are sterilized. Keep them hot until ready to fill.

Recipe View 10 mins Pack the Relish: Ladle hot relish into hot, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles by running a spatula along the inside of the jar. Wipe rims clean.

Recipe View 5 mins Seal Jars: Place lids on jars and screw on rings until fingertip-tight.

Recipe View 20 mins Process in Boiling Water Bath: Place a rack in a large stockpot and fill halfway with water. Bring to a boil. Carefully lower jars into the boiling water, ensuring they are covered by at least 1 inch of water. Process for 20 minutes (adjust time based on your altitude).

Recipe View 24 hrs Cool and Store: Remove jars from the stockpot and let them cool completely, undisturbed, for 12-24 hours. Check seals – lids should be concave and not flex when pressed. Remove rings, wash jars, label, and store in a cool, dark place.