Memes Pear Chow-Chow

1. 1

   In the bowl of a food processor fitted with the metal blade, working in batches, combine the pears, onions, and bell peppers, and pulse until ground but still slightly chunky.

2. 2

   Place the mixture in a large, nonreactive pot and stir to combine.

3. 3

   Add the vinegar, sugar, pickling salt, pickling spices, and turmeric and stir to combine.

4. 4

   Bring to a boil over high heat.

5. 5

   Decrease the heat to low and simmer until thick, about 30 minutes.

6. 6

   Meanwhile, sterilize four 1-quart canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).

7. 7

   Remove the jars from the water and place upside down to drain on the prepared rack.

8. 8

   Remove the lids from the water and dry with a clean towel.

9. 9

   Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.

10. 10

    When they are cool enough to handle, dry them with a clean towel.

11. 11

    Set aside.

12. 12

    Fill the hot jars according to the procedure for Raspberry Jam (page 289), leaving 1/4 inch of headroom, and process them in a boiling-water canner for 10 minutes.

13. 13

    Store the unopened jars at room temperature for up to 1 year.

14. 14

    Once the jars are opened, store in the refrigerator for up to 1 month.

15. 15

    For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.