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Pear Relish (Chow Chow) Recipe

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This recipe for Pear Relish (Chow Chow), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Myrtle Lee Bell


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

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.
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.

Meanwhile, sterilize four 1-quart canning jars and lids in boiling water. 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.

Fill the hot jars 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.

*For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.




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