Wash and pick over fruit and vegetables, saving any with blemishes for another use. Fruit should be freshly picked and ripe but not over-ripe.

Peel pears and onions. Grind with a medium sized blade of a food chopper. Measure 4 2/3 cups into a large mixing bowl.

Seed peppers and put through food chopper. Peel onions and chop into same bowl with peppers; mix and measure out 6 1/2 cups. Combine with the pears. Stir in the salt. Cover loosely and let stand for 4 hours.

Rinse the pear and pepper mixture 3 times in cold water to remove salt. Drain well after each rinse.

Put whole hot pepper through chopper at end. (May vary depending on how hot you like relish - leave out if heat is not desired or adjust according to the peppers being used and to your taste.)

In a large preserving kettle, combine vinegar with spices and bring to a boil; cook for 5 minutes.

Add chopped mixture (pears and peppers, etc.). Simmer (180°F) for 5 minutes.

Pack into sterilized jars leaving 1/4" headspace. Adjust lids.

Meanwhile, bring water in a boiling water bath canner to 180°F. Process jars for 15 minutes at 180°F.

Alternative Processing Method: The above method leaves the relish with a fresh, crisp and less-processed taste, which is what we're after in home canning. If preferred, the relish may be processed in a boiling water bath (212°F) for 10 minute instead. Pack into hot, clean jars leaving 1/4" headspace and process.

Put all chopped ingredients in large kettle with vinegar, sugar, spices and salt. Cook slowly over medium heat about 30 to 40 minutes. Pack in hot jars and seal.

If pears are not available, firm (hard) apples can be substituted.

Makes approximately 8 to 10 quarts.

Submitted by: CM