Yield: 1 servings
|3 pounds||USA Bartlett pears; (9) pared, cored|
|2||Green peppers; seeded and chopped|
|2||Red peppers; seeded and chopped|
|1½ cup||Chopped onion|
|1 can||Diced chiles; (4 oz.)|
|1½ cup||Cider vinegar|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
Combine all ingredients in large kettle. Bring to boil; reduce heat and simmer about 1 hour or until thickened. Stir occasionally as mixture thickens. Remove from heat; ladle into clean hot canning jars to within ⅛ inch of tops. Seal according to jar manufacturer's directions.
Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or racks; cool away from drafts.
After 12 hours test lids for proper seal; remove rings from sealed jars.
Quantity: Makes 3 pints.
Always be sure to use ripe pears.
Per serving: 857 Calories (kcal); 2g Total Fat; (1% calories from fat); 7g Protein; 224g Carbohydrate; 0mg Cholesterol; 3222mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8½ Vegetable; 0 Fruit; 0 Fat; 11 ½ Other Carbohydrates
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