Spicy Pear Chutney

Begin by submerging the pears into a large cooking vessel, then add water to cover them completely. Place the pot over high heat and bring the mixture to a rolling boil, which should take around 10-15 minutes. Once boiling, reduce the heat to a moderate level and let cook until the pears are tender, approximately 20 minutes. Remove from heat and allow to cool down before proceeding.

Next, divide the chopped ingredients - pears, onions, green bell peppers, and jalapeño peppers - into smaller batches. Process each batch in a food processor until the desired consistency is achieved, resulting in finely chopped vegetables.

Combine the chopped pears and vegetables, along with any juice that may have accumulated during processing, in a large cooking pot. Stir in vinegar, sugar, mustard, and salt until all the ingredients are well incorporated.

Bring the mixture to a boil over high heat, then reduce the heat to a low-medium setting and let simmer for about an hour. This allows the flavors to meld together and the relish to thicken, reaching a consistency similar to that of jam.

Before proceeding with canning the relish, ensure that the jars and lids are properly sterilized by submerging them in boiling water for at least 5 minutes. Fill the hot, sterilized jars with the relish mixture, leaving a small gap between the top of the jar and the lid. Use a knife or thin spatula to remove any air bubbles that may have formed during filling.

Clean the rims of the jars with a damp paper towel to remove any excess food residue. Secure the lids onto the jars and screw on the rings firmly.

To ensure that the jars are properly sealed, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a holder, leaving about 2 inches of space between each jar. Pour in more boiling water to cover the jars by at least 1 inch, then bring the mixture back to a rolling boil. Cover the pot and let process for about 20 minutes or according to local guidelines.

Once the processing time has elapsed, remove the jars from the stockpot and let them rest for 12-24 hours. Check each lid by pressing the center with your finger; if it doesn't move up or down, the seal is secure. Remove the rings and store the sealed jars in a cool, dark area for long-term preservation.