Sunday, September 17, 2006

Bright Meadow Farms Peppery Pear Salsa

Yield: six 8 oz. jars or three 16 oz. jars















1 cup white vinegar
8 cups coarsely chopped, cored, peeled pears - see preparation note, below, in number 2
2 red bell peppers, seeded and coarsely chopped
2-3 red jalapeno peppers, seeded (unless you like HOT salsa) and coarsely chopped
1 cup granulated sugar or 1 cup sucralose (Splenda)
2 tbsp sea salt, canning salt, or kosher salt
1 tbsp dry mustand
1 tsp ground turmeric or few threads saffron
1/2 tsp allspice
1 tsp Watkins brand ground black pepper
1/2 tsp Clear Jel (optional)

1. Prepare canner, jars and lids by sterilizing per manufacturer's instructions.
2. Drop pears into vinegar in large stainless steel saucepan as they are prepared. This will reduce the browning that may occur as the rest of the recipe is prepared. Add remaining ingredients. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, until slightly thickened, about 5 minutes.
3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary by adding more salsa to jars. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 20 minutes (time for both 8- and 16-oz jars). Remove canner lid. Turn off heat. Wait 5 minutes then remove jars, cool and store.

For more information on canning refer to your local extension office or a recent canning cookbook such as the Ball Blue Book, the Ball Complete Book of home preserving, or Rodale's Stocking Up.

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