Memes Pear Chow-Chow

• 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

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.
2. Place the mixture in a large, nonreactive pot and stir to combine.
3. Add the vinegar, sugar, pickling salt, pickling spices, and turmeric and stir to combine.
4. Bring to a boil over high heat.
5. Decrease the heat to low and simmer until thick, about 30 minutes.
6. Meanwhile, sterilize four 1-quart canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
7. Remove the jars from the water and place upside down to drain on the prepared rack.
8. Remove the lids from the water and dry with a clean towel.
9. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
10. When they are cool enough to handle, dry them with a clean towel.
11. Set aside.
12. 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.
13. Store the unopened jars at room temperature for up to 1 year.
14. Once the jars are opened, store in the refrigerator for up to 1 month.
15. For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.

onions, green bell peppers, red bell pepper, white vinegar, sugar, pickling salt, pickling spices, ground turmeric

Taken from www.epicurious.com/recipes/food/views/meme-s-pear-chow-chow-380491 (may not work)