Quantity: 10 pints
Jar size: Pints
Ingredients:
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%)
Instructions:
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
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-3000 ft |
3001-6000 ft |
Above 6000 ft |
Hot |
Pints |
20 min |
25 min |
30 min |
35 min |
Source: