This is one of my favorite after work dinners. It is quick (once you have canned the salsa and have it on hand) and really, really good. Canning is not difficult at all, give it a try, you’ll be glad you did! Enjoy!
Peppery Pear Salsa (Canning Recipe)
Makes six 8-ounce jars
This recipe is from “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine
- 1 cup white vinegar
- 8 cups coarsely chopped, cored, peeled pears
- 3 red bell peppers, seeded and coarsely chopped
- 3 green bell peppers, seeded and coarsely chopped
- 1 cup granulated sugar
- 2 tablespoons salt
- 2 teaspoons dry mustard
- 1 teaspoon turmeric
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
Prepare canning pot, jars and lids.
In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim. Center lid on jar.
Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canning pot, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canning pot lid. Wait 5 minutes to remove jars.
Cool and store the salsa.