Easy Pear Relish Recipe for Canning

Ingredients

• 10 (1 pint) canning jars with lids and rings, or as needed
• 12 large pears
• 3 large onions, coarsely chopped
• 3 large green bell peppers, seeded and coarsely chopped
• 4 jalapeno peppers, coarsely chopped
• 2 cups apple cider vinegar
• 2 cups white sugar
• 9 ounces prepared mustard
• 1 tablespoon salt

Instructions

1. In a large stockpot, bring the pears to a boil over medium-high heat. Cook until the pears are tender, approximately 20 minutes. Drain the pears and let them cool before proceeding. Peel, core, and coarsely chop the cooled pears.
2. Combine the chopped pears, onions, bell peppers, and jalapeños in a food processor. Pulse the ingredients until they are finely chopped to your preferred relish consistency.
3. Transfer the pear mixture to a large pot and set over medium-high heat. Add the vinegar, sugar, mustard, and salt, stirring until well combined. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 1 hour, until the flavors have melded and the relish has thickened.
4. While the relish simmers, inspect ten pint-sized canning jars for any cracks and check the rings for rust. Discard any defective jars or rings. Immerse the jars in simmering water to sterilize them until the relish is ready. Wash new lids and rings in warm, soapy water.
5. Carefully pack the hot relish into the sterilized jars, leaving ¼ inch of headspace at the top. Use a clean knife or thin spatula to run around the inside of each jar to remove any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to ensure they are clean. Top each jar with a lid and screw the rings on tightly.
6. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, spacing them about 2 inches apart using a jar holder. Add more boiling water if necessary to ensure the jars are covered by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 20 minutes.
7. Carefully remove the jars from the stockpot and allow them to rest, spaced several inches apart, for 12 to 24 hours. After cooling, press the centers of the lids to ensure they have sealed properly; the lids should not move up or down. Remove the rings for storage and store the sealed jars in a cool, dark place.

Nutrition

• Calories: 19 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 52 mg
• Protein Content: 0 g
• Carbohydrate Content: 5 g
• Unsaturated Fat Content: 0 g