14 large pears 16 bell peppers(both green & red) 10 medium onions 1 quart vinegar 1 quart sugar 1 T. tumeric 1/2 tsp. black pepper 2 T. salt
Grind peppers, pears and onions. Drain off juices and discard. Add other ingredients to groud up mixture and mix well. Cook on medium heat and bring to a boil or when mixture begins to bubble briskly. Stir constantly and do not allow to stick to canning pot. Makes 10-12 pints.
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