12 pounds firm pears, about 40, peeled, cored, quartered
2 green bell peppers, seeded and quartered
2 red bell peppers, seeded and quartered
2 pounds onions, about 7 to 8 medium, peeled and quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric
Grind pears, onions, and bell peppers.
Drain off all liquid.
Combine vinegar, sugar, salt, pickling spices, and turmeric in a large kettle.
Boil 10 minutes.
Add ground fruit and vegetables; bring to a boil. Boil 15 minutes.
Spoon into hot sterilized jars and seal quickly.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Makes about six pints.
Serve with roasted or grilled meats.