4 lbs. Kieffer pears (4 c. chopped)
3 c. 5% acid strength cider vinegar
3 c. sugar
2 tbsp. canning/pickling salt
1 1/2 tsp. celery seeds
1 tbsp. allspice (optional)
6 med. onions, peeled (4 c. chopped)
15 lg. green peppers, seeded and stemmed (5 c. chopped)
4 hot red peppers, seeded and stemmed

Wash pears; peel, core and slice directly into salt water solution (1 tablespoon salt to 1 quart water) to prevent darkening of fruit. Combine vinegar, sugar, salt and celery seeds in 5-quart kettle. If desired, add allspice tied in cheesecloth bag. Bring to boil.

Put pears, onions and peppers through food chopper; add to kettle. Simmer, uncovered, until onions and pears are translucent, about 40 minutes. Remove spice bag.

Ladle into 6 hot pint jars, pressing down as you pack so syrup covers relish. Fill to within 1/4" of jar top. Wipe jar rim; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type. Makes 6 pints.