Pear Relish

8 pints servings Prep: 30 m Cook: 30 m Total: 1 h Intermediate
Besides being great to eat fresh and for canning, preserving and freezing, pears make a wonderful relish with onions, bell peppers, and pickles. This sweet-tangy condiment is perfect for serving alongside smoked meats, adding to sandwiches, or giving as homemade gifts.

Ingredients

  • 4 quarts ripe pears, peeled and quartered
  • 1 dried hot pepper or 1/4 tsp cayenne
  • 4 sweet green peppers, seeded and cored
  • 1 pint dill pickles
  • 1 quart chopped onions
  • 2-3 cups sugar
  • 1 1/2 tbsp flour
  • 1 tsp turmeric
  • 2 tbsp dry mustard
  • 1 quart white (low acidic) vinegar

Step-by-Step Instructions

  1. Combine pears, green peppers, hot peppers and dill pickles in your food processor, chop using a medium blade. You still want the bulk pulpy and not ground too fine.
  2. Add the sugar and mix well.
  3. Pour into a covered container and refrigerate overnight.
  4. In the morning, drain off liquid; cover with cold water and drain again.
  5. In a large cooking pot, mix the flour, turmeric, dry mustard, and vinegar, stirring until smooth. Bring to a boil and boil for five minutes, stirring constantly.
  6. Add the pear mixture, bring to a boil again and boil 5 minutes more, continuing to stir to prevent sticking.
  7. Pack in 8 hot sterilized pint jars, leaving 1/2 inch headspace, and seal. Process in a hot water bath for 20 minutes.

Common Problems and Solutions

Q: Why does my relish turn out too watery?

A: Make sure to drain the pear mixture thoroughly in the morning after refrigeration. The overnight sugar maceration draws out liquid, which must be drained and rinsed away before cooking to achieve the proper consistency.

Q: Can I process the jars for less time?

A: No, the 20-minute processing time in a hot water bath is essential for safe canning. This ensures proper sealing and kills any bacteria that could cause spoilage.

Q: How fine should I chop the vegetables and pears?

A: Use a medium blade in your food processor - you want a chunky, pulpy texture, not a paste. The relish should have visible pieces of pear and vegetables for the best texture and appearance.

Tips and Techniques

Don’t skip the overnight refrigeration step - it’s not just about melding flavors. The sugar draws moisture out of the pears, which you then drain off. This prevents a watery final product. Also, stir constantly during the final 5-minute boil to prevent the relish from sticking and scorching on the bottom of the pot.

Ingredient Substitutions

  • white vinegar: apple cider vinegar
  • dill pickles: bread and butter pickles
  • pears: firm apples (Granny Smith)

Equipment Needed

  • Food processor with medium blade
  • Large cooking pot (at least 6 quarts)
  • 8 pint-sized canning jars with lids and bands
  • Hot water bath canner or large stockpot with rack
  • Jar lifter and canning funnel

Historical Context

Pear relish became popular in the South as a way to preserve the abundant pear harvest, transforming fresh fruit into a sweet-savory condiment that could be enjoyed year-round. It’s particularly beloved in Louisiana where it’s served alongside smoked meats and game.