Pear Relish Recipes

CRANBERRY-PEAR RELISH

Steps:

• Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

PEAR RELISH

Steps:

• Mix all the ingredients together in a big pot and cook them until the mixture is thick (about 1 hour).
• Stir frequently.
• Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

CRANBERRY PEAR RELISH

Steps:

• Squeeze juice from the orange; add enough water to measure 1/2 cup. Pour into a saucepan; add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until the cranberries pop and mixture is thickened. Cool. Cover and store in the refrigerator.

PEAR RELISH

Steps:

• Chop all ingredients.
• Cook until tender.
• Pour into heated jars.
• Clean rims of jars and place lids and rings on jars and tighten.
• Process in hot water bath.
• Remove from heat and tighten rings again.
• Set out and allow to cool completely before storing.

PEAR RELISH

Steps:

• 1. Grind pears, onions, and peppers and place in a large pot with other ingredients. Bring to a boil stirring often about 25 minute
• 2. Start filling clean sterilized jars and seal. Makes 15 pints. Wonderful on meats, roast steak ect. Alot like chow chow
• 3. NOTE: BIRD EYE PEPPERS IS A HEIRLOOM HOT CHILI PEPPER.

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.

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.