Recipe: Peppery pear salsa

Published: Wednesday, Sep. 26, 2012 - 12:00 am | Page 4D

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).

INGREDIENTS

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

INSTRUCTIONS

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.

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