Meme’s Pear Chow-Chow

Ingredients

• One peck (12 1/2 pounds) pears, peeled, cored, and thickly sliced
• 2 1/2 onions, preferably Vidalia, chopped
• 2 green bell peppers, cored, seeded, and coarsely chopped
• 1 red bell pepper, cored, seeded, and coarsely chopped
• 2 1/2 cups distilled white vinegar
• 1 pound sugar (scant 2 1/2 cups)
• 2 teaspoons pickling salt (see page 300)
• 2 teaspoons pickling spices
• 2 teaspoons ground turmeric

Steps

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