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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.
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2
Place the mixture in a large, nonreactive pot and stir to combine.
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3
Add the vinegar, sugar, pickling salt, pickling spices, and turmeric and stir to combine.
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4
Bring to a boil over high heat.
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5
Decrease the heat to low and simmer until thick, about 30 minutes.
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6
Meanwhile, sterilize four 1-quart canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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7
Remove the jars from the water and place upside down to drain on the prepared rack.
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8
Remove the lids from the water and dry with a clean towel.
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9
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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10
When they are cool enough to handle, dry them with a clean towel.
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11
Set aside.
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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.
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13
Store the unopened jars at room temperature for up to 1 year.
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14
Once the jars are opened, store in the refrigerator for up to 1 month.
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15
For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.
