8 lg. green pears, peeled
3 sm. hot peppers
3 c. white vinegar
1 tsp. salt
1 tsp. celery seed
5 bell peppers (some red for color)
3 med. onions
3 c. sugar
1 tsp. mustard seed

Grind vegetables coarsely, cook 20 minutes stir often. Skim foam if any and add 1 tablespoon cornstarch. Cook another 15 minutes. Seal hot.