|This has never happened to me before. I ended up with almost 2|
pint jars of relish left over. I didn't plan for that much, so I couldn't can it.
I had to refrigerate it, and now I will have to eat it up pretty quick.
|The five pints I was able to process in a water bath canner.|
|A close up on the finished pear relish.|
It tastes pretty spicy and savory. There is not much sweet taste to it.
As far as I know, it is mainly eaten over "peas and butterbeans." I have also tried it on white rice and like it very much. On white rice, the taste resembles sweet and sour Thai sauce that I have had in a local Thai restaurant.
In the past, my recipe has always made 5 pint jars. Today, I could have canned 7 pint jars, but I only had 5 sterilized and only had 5 canning lids ready. Any canners out there have suggestions about this for me for next time?