35 med. pears
4 lg. onions
8 green peppers
4 c. sugar
1/4 c. salt
2 tbsp. dry mustard
2 tbsp. turmeric
1 or 2 red peppers
2 pts. vinegar

Grind pears, onions and peppers. Drain off some of the juice. Add sugar, salt, mustard, turmeric and vinegar. Cook slowly over low heat for 45 minutes. Seal in sterilized jars. Makes about 5 quarts.