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

Wash pears, peel, core, slice into salt water solution (1 tablespoon salt to 1 quart water). This prevents fruit darkening. Combine sugar, vinegar, salt and celery seeds in 5 quart pot.

Put in pears, onions and peppers and simmer about 40 minutes. Pack mixture into 6 hot pint jars covering with syrup. Add lids. Process in boiling water bath for 15 minutes. Count processing time from time water in canner starts to boil. Remove jars and complete sealing. Makes 6 pints.