Best 4 Southern Living Pear Relish Recipes

PEAR RELISH

Steps:

• Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
• Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
• Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

MEME'S PEAR CHOW-CHOW

Steps:

• In the bowl of a food processor fitted with the metal blade, working in batches, combine the pears, onions, and bell peppers, and pulse until ground but still slightly chunky. Place the mixture in a large, nonreactive pot and stir to combine.
• Add the vinegar, sugar, pickling salt, pickling spices, and turmeric and stir to combine. Bring to a boil over high heat. Decrease the heat to low and simmer until thick, about 30 minutes.
• Meanwhile, sterilize four 1-quart canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Fill the hot jars according to the procedure for Raspberry Jam (page 289), leaving 1/4 inch of headroom, and process them in a boiling-water canner for 10 minutes. Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.

PEAR RELISH

Steps:

• Combine all ingredients; let stand 1 hour.
• Drain well, discarding liquid.
• Heat mixture to a boil; lower heat, and simmer 15 minutes.
• Spoon mixture into hot sterilized jars, leaving 1/8 inch headspace.
• Adjust lids; process 10 minutes in boiling water bath.

DELICIOUS GEORGIA PEAR RELISH

Steps:

• Put through food grinder all the ingredients.
• When everything is ground up, mix all together
• in a large canning kettle.
• Cook for 40 minutes.
• Put in jars and seal.