Pear Relish

Step 1
Place pears into a large stockpot and add water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain and allow to cool, then peel, core, and coarsely chop.

Step 2
Working in batches, process chopped pears, onions, green bell peppers, and jalape?o peppers in a food processor until finely chopped. Transfer pears and vegetables, including any juice, to a large pot.

Step 3
Stir in vinegar, sugar, mustard, and salt until well combined. Bring to a boil, reduce heat to medium-low, and simmer until flavors are blended and relish is thickened, about 1 hour.

Step 4
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.

Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 20 minutes or the amount of time recommended for your area.

Step 6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.