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Ingredients:
3 pounds pears*, pared, cored, chopped 2 green bell peppers, seeded, chopped 2 red bell peppers, seeded, chopped 1 1/2 cups onions, chopped 1 4 oz. can diced chili peppers
1 1/2 cups cider vinegar 3/4 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves *Use Bartlett, Anjou or Bosc pears.
Directions: Combine all ingredients in a large kettle. Bring to boil; reduce heat and simmer 1 hour or until thickened. Stir occasionally as mixture thickens. Remove from heat; ladle into
clean hot canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches
above jar tops. Remove jars from canner. Place on thick cloth or racks; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars. Makes 3 pints; each pint makes 16
2 tablespoon servings.
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