Peppery Pear Salsa

By Hklbrries

This recipe is from “Ball Complete Book of Home Preserving,” by Judi Kingry and Lauren Devine (Robert Rose, $19.95).

Ingredients

• 1 cup white vinegar
• 8 cups coarsely chopped cored, peeled pears
• 3 red bell peppers, seeded and coarsely chopped
• 3 green bell peppers, seeded and coarsely chopped
• 1 cup granulated sugar
• 2 tbsp salt
• 2 tsp dry mustard
• 1 tsp turmeric
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper

Preparation

Step 1

Prepare canner, jars and lids.

In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim. Center lid on jar.

Screw band down until resistance is met, then increase to finger-tip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes adjusting for elevation. Remove canner lids. Wait five minutes to remove jars.

Cool and store the salsa.