2 gal. pears
1 doz. sweet peppers
1 doz. red hot peppers
1 doz. med. onions
2 c. vinegar
2 c. prepared mustard
3 c. sugar
1 tbsp. salt
2 tbsp. celery seed

Peel, quarter, and core pears. Force pears, peppers and onions through a food chopper. Combine all ingredients in a large pot and cook for 25 minutes, stirring often. Fill jars and seal. More or less hot peppers as desired. Makes about 16 to 18 pints. (THIS WON A BLUE RIBBON!)