Preparing and Canning Relishes
- 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%)
Yield: About 10 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: 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. Put pears and vegetables through
a food chopper. Stir the sugar, allspice, salt and vinegar into the chopped
mixture and let stand, covered, overnight in the refrigerator.
Heat the relish mixture to boiling; simmer 5 minutes. Pack hot relish
into hot pint jars, leaving ½ inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened clean
paper towel; adjust two-piece metal canning lids. Process in a Boiling
|Table 1. Recommended
process time for Pear Relish in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed.
2006. Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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