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And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy  directions

How to Make Homemade Pear Relish

PDF print version coming

Also, see our easy illustrated directions about how to can pears, pear picking tips, make pear or applesauce, pear or apple butter and our list of apple festivals!

Ingredients

• 2 gallons of pears
• 6 large onions
• 6 sweet green peppers
• 6 sweet red peppers
• 1 bunch celery (washed thoroughly)
• 3 cups of dry, granulated (table) sugar. Yes, you can substitute an equivalent amount of honey or agave; or even use Stevia (or Splenda) to taste. The sweetener does not affect the preserving safety qualities, although Stevia and Splenda result in a darker, runnier relish.
• 1 tablespoon allspice
• 1 tablespoon salt
• 5 cups vinegar (5%)

Equipment

• Jar grabber (to pick up the hot jars)
• Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
• At least 1 large pot
• Jelly strainer (see step 6) or cheesecloth
• Large spoons and ladles
• Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings
• 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of pear jelly after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.
• Vegetable / fruit peeler ($1.99 at the grocery store)

Recipe and Directions

Yield: About 10 pint jars

Step 1 - Selecting the pears

The most important step!  You need pears that are sweet if you want to cut down on the added sugar.

Step 2 - How many pears and where to get them

You can pick your own, or buy them at the grocery store.  But for large quantities, you'll find that real farmer's markets, like the State Farmer's Market in Forest Park, Georgia have them at the best prices.  In 2007, they were available from late September at $12 to $20 per bushel.

You'll get about 14 quarts of pear jelly per bushel of pears.

Step 3 -Wash and peel the pears!

I'm sure you can figure out how to wash the pears, onions, peppers and celery in cold water and remove any stickers or labels on them.

Using a vegetable peeler or a paring knife, peel the pears.

Step 4 -Chop the pears and vegetables!

Chopping the the pears is much faster if you use one of those pear corer/segmenters - you just push it down on an pear and it cuts it into segments. 

Using a paring knife, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas.

Then either chop pears and vegetables  into 1/4 inch pieces by hand or put them through a food processor or chopper and pulse it a few times.

Step 5 - Measure out the sweetener

Depending upon which type of sweetener you prefer (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concetration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different amount of sugar .

Step 6 - Mix remaining ingredients and cool overnight

Stir in the sugar, allspice, salt and vinegar into the chopped mixture and let stand, covered, overnight in the refrigerator.

Step 7 - Heat the mixture

Pretty simple! Heat the relish mixture to boiling; and then simmer for 5 minutes.

Yes, this picture shows skins (I didn't have a photo of this step with peeled pears) and you CAN leave the skins on; it just clogs up the strainer more and takes more time.  On the plus side, leaving on the skins usually imparts a little more flavor, plus the color of the skins to the finished jelly!

Step 8 - Fill the jars and put the lid and rings on

Fill them to within 1/2-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!

This is where the jar tongs and lid lifter come in really handy!

Step 9 - Process the jars in the boiling water bath

Keep the jars covered with at least 2 inches of water. Keep the water boiling, If the water stops boiling when you add the jars, start timing from when it returns to a boil. Then boil for 20 minutes (at sea level up to 1,000 of elevation, above that, see the table below)

Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, (this is called "open kettle" processing). Open kettle process is universally condemned by all of the authorities (USDA, FDA, Universities - Clemson, UGa, Minnesota, WI, Michigan, etc,.) as being inherently dangerous and conducive to botulism. It does not create a sterile environment; it does create the ideal environment for botulism to grow.

Putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil or risk your family's health.!

Pack hot relish into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Step 10 - Remove and cool the jars - Done!

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Other Equipment:

From left to right:

1. Jar lifting tongs 
           helpful to pick up hot jars
2. Lid lifter 
           - to remove lids from the pot 
           of hot water 
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

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Mirro Stainless Steel Foley Food Mill 3 1/2Qt size. Features: Heavy tin-plated steel Makes pear jelly Rice potatoes Has supports for resting on top of bowl or pot

Picking Tips

[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!]  [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]

Illustrated Canning, Freezing, Jam Instructions and Recipes

[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]