Recipe: Pear Pickles, Relish, Chutney & Sauce

PEAR PICKLES

4 qt. pears
2 c. sugar
1 pt. water
1 qt. white vinegar
2 1/2 sticks cinnamon
2 Tbsp. whole allspice

Wash pears; pare, cut in halves or quarters and core.
Steam or boil pears for 10 minutes; drain. Heat to boiling the
water, sugar, vinegar and spices, tied loosely in cheesecloth
bag. Pour over pears and let stand overnight.
Drain and boil syrup until thick. Add pears and cook
until tender. Do not stir but keep under syrup, using wooden
spoon. Pack into hot jars and cover with syrup. Process in
water-bath canner for 10 minutes.

PEAR RELISH

8 lb. pears, chopped
3 lb. onions, chopped
1 lb. bell peppers, chopped
2 c. sugar
1 c. vinegar
1 c. frozen orange juice

Combine ingredients in large pot. Cook on low for 1 1/2
hours. Put in clean jars and seal. Add jars to a large pot of
water and bring to boil, water bath for 10 minutes.

PEAR CHUTNEY

12 c. pears, sliced thinly in
food processor
5 c. onions, sliced thinly in
food processor
1 lb. brown sugar
2 c. apple cider vinegar
1 Tbsp. each: cinnamon,
cloves, allspice, salt
1 tsp. red peppers
2 c. raisins (optional)

Combine all ingredients in large stewer. Mix well and
simmer over low heat approximately 1 1/2 hours or until onions
are tender and juice begins to thicken. Pour into prepared
fruit jars and seal. Makes about 8 pints.

PEAR SAUCE

6 medium pears, peeled, cored
and cut in small chunks
1/2 c. sugar
1 1/2 tsp. lemon juice
1/4 tsp. nutmeg

Combine ingredients. Simmer to desired consistency
(approximately 30 minutes). Stir occasionally. Serve warm or
chilled.