Makes six 8-ounce jars
This recipe is from "Ball Complete Book of Home Preserving" by Judi Kingry and Lauren Devine (Robert Rose, $19.95, 448 pages).
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.