Pear Relish


Quantity: 10 pints

Jar size: Pints


2 gallons pears 

6 large onions 

6 sweet green peppers 

6 sweet red peppers 

1 bunch celery 

3 cups sugar 

1 tablespoon allspice 

1 tablespoon salt 

5 cups vinegar (5%) 


1. Wash the pears, onions, peppers and celery in cold water. Peel and core the pears. Remove stems and seeds from the peppers. Clean the celery; peel the onions. 

2. Put pears and vegetables through a food chopper.

3. Stir the sugar, allspice, salt and vinegar into the chopped mixture and let stand, covered, overnight in the refrigerator.

4.Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. 

5. Heat the relish mixture to boiling; simmer 5 minutes.

6. Pack hot relish into hot pint jars, leaving ½ inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.

8. Process jars immediately in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner




Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft



20 min

25 min

30 min

35 min


National Center for Home Food Preservation