Ingredients
4 quarts firm ripe pears peeled an quartered
1 dried hot pepper or 1/4 t cayenne
4 sweet green peppers seeded and cored
1 pint dill pickes (store or homemade)
1 quart chopped onions
2 cups or 3 cups sugar to taste
1 1/2 tbsp flour
1 tsp tumeric
2 tbsp dry mustard
1 quart white (low acidic) vinegar
Directions
Combine pears, green pepper, hot pepper and dill pickles in your food processor, chop using a medium blade. You still want the bulk of the fruit pulp available and not ground fine. Add the sugar and mix well; let stand in the refrigerator overnight. Drain off liquid; cover pulp with cold water and drain again. In a cooking kettle, mix the remaining ingredients and stir until smooth. Bring to a boil; and boil for five (5) minutes. And the pear mixture, bring to a boil again and boil 5 minutes more; continue stirring. Pack in 8 hot strilzed pint jars and seal. Process in a hot water bath for 20 minutes.
4 quarts firm ripe pears peeled an quartered
1 dried hot pepper or 1/4 t cayenne
4 sweet green peppers seeded and cored
1 pint dill pickes (store or homemade)
1 quart chopped onions
2 cups or 3 cups sugar to taste
1 1/2 tbsp flour
1 tsp tumeric
2 tbsp dry mustard
1 quart white (low acidic) vinegar
Directions
Combine pears, green pepper, hot pepper and dill pickles in your food processor, chop using a medium blade. You still want the bulk of the fruit pulp available and not ground fine. Add the sugar and mix well; let stand in the refrigerator overnight. Drain off liquid; cover pulp with cold water and drain again. In a cooking kettle, mix the remaining ingredients and stir until smooth. Bring to a boil; and boil for five (5) minutes. And the pear mixture, bring to a boil again and boil 5 minutes more; continue stirring. Pack in 8 hot strilzed pint jars and seal. Process in a hot water bath for 20 minutes.
