Mom's Fruit Relish
from: Lennie

This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)

8 pint jars

• 20 ripe beefsteak tomatoes
• 8 pears
• 8 peaches
• 6 large onions
• 2 red bell peppers
• 4 cups white sugar
• 1 quart vinegar
• 2 tablespoons pickling salt
• 2 tablespoons pickling spices (tied up in a cheesecloth bag)

This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!

Have ready a large preserving kettle.

Peel tomatoes, seed, and dice; place in kettle.

Peel pears, core, and slice 1/4 inch thick; place in kettle.

Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.

Peel and finely chop onions; place in kettle.

Remove seeds from red peppers and dice; place in kettle.

Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.

Stir frequently.

Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.

My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.