Canning Pear Salsa

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Canning Pear Salsa

 

6 cups prepared pears, about 12 medium or 3 pound (1.4 kg)

1 1/4 cups chopped red onion

4 jalapeño peppers

1 red pepper, chopped

1/2 cup chopped fresh cilantro, or coriander, loosely packed finely

1/2 cup white vinegar

2 tablespoon liquid honey

1 clove garlic, finely chopped

1 1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

 

 

 

 

 

 

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason

jars in canner over high heat.

 

Blanch, peel, pit and chop pears. Measure 6 cups (1.5 L). Place Snap Lids in

boiling water; boil 5 minutes to soften sealing compound.

 

Combine pears, onion, peppers, cilantro, vinegar, honey, garlic, cumin and

cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil,

stirring constantly to prevent scorching. Boil gently, stirring frequently, 5

minutes.

 

Ladle salsa into a hot jar to within ¼ inch (0.5 cm) of top rim (head space).

Remove air bubbles by sliding a rubber spatula between glass and food; readjust

head space to ¼ inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap

Lid on jar; apply screw band just until fingertip tight. Place jar in canner.

Repeat for remaining salsa. Cover canner; return water to a boil; process 10

minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check

jar seals. Sealed lids curve downward. Remove screw bands; store separately.

Wipe jars, label and store jars in a cool, dark place.

 

Source: Clay's Kitchen

Formatted by Chupa Babi: 09.20.08

 

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