We've had the best crop of pears that we've ever had this year. The storm we had last week blew quite a few down, and we went ahead and picked almost a bushel so we could have some before the squirrels got them. I was afraid they'd go bad while we were gone, but they didn't. So at least 3 days this week have been spent making pear salsa. I have used up all my small jars so I am officially DONE. We'll just have to eat a lot of pear salad and give pears away with the remainder.
Bobby bought me an electric canner for Christmas and I LOVE it. Since our stove stop is one of those ceramic flat pieces, you're not supposed to put heavy canning pots on it. I've done it anyway, but I've talked to too many people who've had them crack. Because the pot is so big, it takes forever for the water to heat, much less process, and it heats the whole house up. While storing the electric canner can be a challenge, it heats up fairly fast, is easy to clean, doesn't heat the kitchen, and I don't have to worry about it destroying the stove top. Win, win!
And the pear salsa, pre-cooking.
Pear Salsa
2 limes
18-20 medium-large pears
1-2 medium tomatoes
2 c chopped onion
1-2 medium tomatoes
2 c chopped onion
3 green peppers, diced
3 red peppers, diced
3-4 T minced garlic
3 red peppers, diced
3-4 T minced garlic
1/2 c sugar
1/2 c white vinegar
1 T salt
2 tsp paprika
1/2 c white vinegar
1 T salt
2 tsp paprika
1 tsp oregano
1 1/2 tsp cumin
1/2 tsp ground cayenne pepper (add more if you want it spicier)
1. Squeeze lime juice into mixing bowl. Add some water.
2. Peel and core pears. Slice fruit into pieces. Place in mixing bowl.
3. Rinse the fruit. Place in large pot on stove.
4. Add remaining ingredients.
5. Bring to a rapid bowl. Reduce heat to medium high and boil for 20 minutes.
6. Reduce heat to medium low and simmer for 1 hr.
7. Place in canning jars (or serve if eating immediately) with new lids.
8. In canner, once water comes to a boil, process for 20 minutes.
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