1 gallon pears, peeled & quartered
3 qt. ripe tomatoes
6 jalapeno peppers
6 red bell peppers
5 med. onions
4 tsp. garlic salt
2 c. white vinegar
1 c. sugar
1 tsp. salt
1 tbsp. celery seed
6 tsp. canning salt
1 tsp. cinnamon
1 tsp. mustard seed
1/2 tsp. cayenne pepper

Peel and chop pears, tomatoes and onions fine. De-seed peppers and chop fine. Combine garlic, salt, vinegar, sugar, salt, celery seed, canning salt, cinnamon, mustard seed, cayenne pepper. Put in large pan and bring to boil. Add onions, pears, peppers, tomatoes. Cook slowly until very thick. Put in sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Yields about 12 to 14 pints.