Judy Kingry and Lauren Devine
January 16, 2013
Peppery Pear Salsa
Makes 6 (8-ounce) jars. Recipe is from “Ball Complete Book of Home Preserving,” by Judi Kingry and Lauren Devine (Robert Rose, $19.95).
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 tbls. salt
2 tsps. dry mustard
1 tsp. turmeric
½ tsp. ground allspice
½ tsp. freshly ground black pepper
1. Prepare canner, jars and lids.
2. 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 ½-inch headspace. Wipe rim. Center lid on jar.
3. Screw band down until resistance is met, then increase to finger-tip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canner lids. Wait five minutes to remove jars.
4. Cool and store the salsa.