I find that 1 tablespoon of mustard essence is about right but i like it daringly spicy. Makes about 11 pints. Jalapenos to taste maybe 6 10 depending on how hot you like it peel and quarter pears seed peppers peel onions. Wearing kitchen gloves add about 1 teaspoonful of the mustard essence to the pears in syrup and stir to combine thoroughly. Mix pears onions and peppers in.
2 cups yellow mustard. Drain the pears in a colander and rinse them. Submit a recipe correction. 2 tablespoons whole mixed pickling spice. Clean rims of jars and place lids and rings on jars and tighten.
Remove from heat and tighten rings again. Place 1 piece bread on cutting board mustard side facing up. Set out and allow to cool completely before storing. Stir vinegar sugar prepared mustard and salt into the pear mixture and bring to a boil. Butter each slice and spread with mustard.
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Process in hot water bath. 2 1 2 tablespoons salt. Place all ingredients into large stock pot and bring to boil. Grind pears onions and peppers and place in a large pot with other ingredients. Turmeric sugar celery seed mustard flour and 1 cup.
Taste to determine the spiciness and add more as desired. In a large saucepan combine the pears with the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer until flavors have blended and relish is thickened about 1 hour. Simmer over low heat for 25 minutes or until thickened. Step 2 add remaining ingredients pepper to taste cook for 30 minutes.
Grind pears peppers onions and jalapenos in food processor. 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. Bring to a boil stirring often about 25 minute start filling clean sterilized jars and seal. Grind pears peppers onions and jalapenos in food processor. Taste to determine the spiciness and add more as desired.
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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. I find that 1 tablespoon of mustard essence is about right but i like it daringly spicy.
