Pepper Pear Salsa | Home Canning (with Video)

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This sweet and tangy Pepper Pear Salsa is great for dipping or as a topping for your favorite meat dish.

This sweet and tangy Pepper Pear Salsa is great for dipping, or as a topping for your favorite meat dish.  Get the recipe from Cosmopolitan Cornbread.

This unusual, but delicious, salsa will be your new favorite variety. It has an incredible flavor.

Because it is a pear-based salsa, it uses warm spices like turmeric and allspice.

To Make this Recipe You will Need:

This sweet and tangy Pepper Pear Salsa is great for dipping, or as a topping for your favorite meat dish. Get the recipe from Cosmopolitan Cornbread.

Watch Me Make this Recipe in the Video Below:

How to Make Pepper Pear Salsa

To begin, prepare your canning jars and canning tools. You will need hot pint or half pint jars.

Peel, core, and dice 8 cups of pears.

To Prevent the Pears from Browning: As you dice your pears, place them in a large bowl filled with cold water with lemon juice, citric acid, or ascorbic acid in it. I find the acids work best. Use the amount suggested on the container instructions.

You May Also Like: Spiced Cranberry Pear Jam

Rinse and drain the pears well before adding to the pot to make the salsa.

Another option is to place the vinegar in the pot and add the pears to the pot as you dice them. Stir often to coat the pears with the vinegar as you go.

fresh pears

Next, you’ll de-seed and dice 3 red bell peppers and 3 green bell peppers and de-seed and mince 3 jalapeño peppers.

red and green bell peppers

Dice enough of an onion for 1 cup.

Combine the pears, peppers, onion, and remaining ingredients in a large, non-reactive pot. (Stainless steel or enameled.)

pepper pear salsa ingredients in a large black pot

Bring the mixture to a gentle boil, stirring continually to prevent scorching.

pepper pear salsa ingredients in a large black pot

Reduce the heat and cook for 5 minutes.

Ladle the hot salsa into a hot, half pint (or pint) jar, leaving a 1/2 inch headspace. (The distance between the top of the food and the top of the jar.)

Ladling pepper pear salsa into canning jars

Remove air bubbles with a bubble wand, adjusting the headspace if necessary.

removing bubbles from the salsa in a jar

Wipe the rim of the jars with a damp cloth dipped in white vinegar.

Place a lid and ring on the jar, closing it to finger-tight. Place the jar in your canner. Repeat with all of the salsa.

Pepper Pear Salsa in a steam canner

If using a hot water bath canner, the jars should be fully submerged by at least an inch of water.

Process the jars for 20 minutes, whether full pint or half pint jars. See note below:

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

When the jars are done processing, remove the lid of the canner, and wait 5 minutes.

Pepper Pear Salsa in a steam canner

Carefully transfer the jars to an out of the way place away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me. You can also use a cooling rack, but be careful that your jars do not tip.

Pepper Pear Salsa cooling on a counter

Allow the jars to cool undisturbed for 24 hours or at least overnight.

The next day remove the rings, test the seals, label the jars, and store in your pantry. If a jar didn’t seal, place it in your refrigerator to use.

Enjoy!

Pepper Pear Salsa on a scoop tortilla chip

You will love coming up with ideas for ways to use this deliciously different salsa!

This sweet and tangy Pepper Pear Salsa is great for dipping, or as a topping for your favorite meat dish. Get the recipe from Cosmopolitan Cornbread.
This sweet and tangy Pepper Pear Salsa is great for dipping, or as a topping for your favorite meat dish. Get the recipe from Cosmopolitan Cornbread.

Pepper Pear Salsa

Constance Smith – Cosmopolitan Cornbread
This sweet and tangy Pepper Pear Salsa is great for dipping or as a topping for your favorite meat dish. This recipe makes about 10 half pint jars.
5 from 1 vote
Prep Time 1 day 1 hour
Cook Time 20 hours
Resting Time 10 hours
Course Side Dish, The Pantry
Cuisine American
Servings 40
Calories 44 kcal

Ingredients
  

  • 8 c pears, peeled, cored and coarsely chopped (See Notes)
  • 3 red bell peppers, cored and diced
  • 3 green bell peppers, cored and diced
  • 3 jalapeño peppers, cored and minced
  • 1 c onion, diced
  • 1 c granulated sugar
  • 2 Tb salt
  • 2 teaspoon dry mustard powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon allspice, ground
  • 1/2 teaspoon ground black pepper

Instructions
 

  • To begin, prepare your canning jars and canning tools.
  • Combine all of the ingredients in a large, non-reactive pot. (Stainless steel or enameled)
  • Bring the mixture to a gentle boil, stirring continually to prevent scorching.
  • Reduce the heat and cook for 5 minutes.
  • Ladle the hot salsa into a hot half pint (or pint) jar, leaving a 1/2 inch headspace. (The distance between the top of the food and the top of the jar.)
  • Remove air bubbles with a bubble wand, adjusting the headspace if necessary.
  • Wipe the rim of the jars with a damp cloth dipped in white vinegar.
  • Place a lid and ring on the jar, closing it to finger-tight. Place the jar in your canner. Repeat with all of the salsa.
  • If using a hot water bath canner, the jars should be fully submerged by at least an inch of water.
  • Process the jars for 20 minutes, whether full pint or half pint jars.
  • When the jars are done processing, remove the lid of the canner, wait 5 minutes. Carefully transfer the jars to an out of the way place away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me. You can also use a cooling rack, but be careful that your jars do not tip.
  • Allow the jars to cool undisturbed for 24 hours or at least overnight.
  • The next day remove the rings, test the seals, label the jars, and store in your pantry. If a jar didn’t seal, place it in your refrigerator to use.
  • Enjoy!

Notes

To Prevent the Pears from Browning: As you dice your pears, place them in a large bowl filled with cold water, with lemon juice, citric acid or ascorbic acid in it. I find the acids work best. Use the amount suggested on the container instructions.
Another option is to place the vinegar in the pot and add the pears to the pot as you dice them. Stir often to coat the pears with the vinegar as you go.

Nutrition

Calories: 44kcalCarbohydrates: 11gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 350mgPotassium: 82mgFiber: 1gSugar: 9gVitamin A: 332IUVitamin C: 22mgCalcium: 6mgIron: 0.2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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