Pear Relish Food

PEAR RELISH

Steps:

• Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
• Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
• Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear 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 lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICED CRANBERRY & PEAR RELISH

Steps:

• Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
• Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.

PEAR RELISH

Steps:

• 1. Grind pears, onions, and peppers and place in a large pot with other ingredients. Bring to a boil stirring often about 25 minute
• 2. Start filling clean sterilized jars and seal. Makes 15 pints. Wonderful on meats, roast steak ect. Alot like chow chow
• 3. NOTE: BIRD EYE PEPPERS IS A HEIRLOOM HOT CHILI PEPPER.

ORANGE-CRANBERRY-PEAR RELISH

Steps:

• Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

PEAR RELISH

Steps:

• Chop all ingredients.
• Cook until tender.
• Pour into heated jars.
• Clean rims of jars and place lids and rings on jars and tighten.
• Process in hot water bath.
• Remove from heat and tighten rings again.
• Set out and allow to cool completely before storing.

DELICIOUS GEORGIA PEAR RELISH

Steps:

• Put through food grinder all the ingredients.
• When everything is ground up, mix all together
• in a large canning kettle.
• Cook for 40 minutes.
• Put in jars and seal.

PEAR RELISH

Steps:

• Combine all ingredients and bring to a boil, reduc heat to simmer for 30 to 40 minutes stirring often. Laddle into sterilized jars at once. Process in bath for 5 minutes.

PEAR RELISH WITH PEPPERS

Steps:

• Gather the ingredients.
• Using a food processor, grind the pears, bell peppers, and onions together; you will need to do this in batches.
• Put the ground mixture in a colander to drain off all excess liquid.
• In a large nonreactive kettle, combine the vinegar, sugar, salt, pickling spices, and turmeric. Bring to a boil and cook for 10 minutes.
• Add the ground-up fruit and vegetables to the kettle and return to a boil. Boil for an additional 15 minutes.
• Spoon the relish into hot sterilized jars and seal quickly.
• Process for 15 minutes in a boiling-water canner.
• Serve the relish with roasted or grilled meats and enjoy.

CRANBERRY-PEAR RELISH

Steps:

• In a 2-quart saucepan bring sugar and water to boiling; stirring to dissolve sugar.
• Boil rapidly, uncovered.
• Add cranberries, pears, nutmeg, allspice and cinnamon.
• Return to boiling.
• Cook for 3 to 4 minutes or till cranberry skins pop; stirring occasionally.
• Remove from heat.
• Cover and chill.
• Remove cinnamon stick before serving.

CRANBERRY-PEAR RELISH

Steps:

• Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

PEAR RELISH

Steps:

• Combine all ingredients; let stand 1 hour.
• Drain well, discarding liquid.
• Heat mixture to a boil; lower heat, and simmer 15 minutes.
• Spoon mixture into hot sterilized jars, leaving 1/8 inch headspace.
• Adjust lids; process 10 minutes in boiling water bath.