Ingredients

• 10 , 1-pint
• 12 large pears
• 3 large onions , coarsely chopped
• 3 large green bell peppers , seeded and coarsely chopped
• 4 jalapeño peppers , coarsely chopped
• 2 cups apple cider vinegar
• 2 cups white sugar
• 9 ounces prepared mustard
• 1 tablespoon salt

Instructions

1. 1 Inspect ten 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Bring pears to a boil in a large stockpot over medium-high heat, cooking until tender, about 20 minutes. Drain; cool. Peel, core, and coarsely chop.
3. 3 Combine chopped pears, onions, green bell peppers, and jalapeño peppers in the bowl of a food processor; pulse until finely chopped.
4. 4 Transfer pear mixture to a large pot over medium-high heat. Stir in vinegar, sugar, mustard, and salt until well combined; bring to a boil. Reduce heat to medium-low, and simmer until flavors are blended and relish is thickened, about 1 hour.
5. 5 Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving