[CH] Hot Pear Pepper Relish

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This is customizable to a wide range of  capsaicin tolerances, but will
stand up to quite a lot of heat and a lot of different chile flavors. 

-Begin Recipe Export-
QBook version 1.00.14

Title: Pear Pepper Relish
Keywords: relishes, pickles, fruit, chiles

3 pounds Bartlett pears, peeled, cored and
            chopped  (around 9 pears)
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 1/2 cups chopped onion
sliced chiles to taste, your favorite 
1 1/2 cups cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 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
1/8 inch of tops.  Seal according to jar manufacturer's directions.

Place jars on rack in canner. Process 10 minutes in boiling water bath
with water two inches above jar tops.  Remove jars from canner.  Place
on thick cloth or racks; cool away from drafts.
Source: USA Pears

-End Recipe Export-

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