Canning Pear and Cranberry

Canning Pear and Cranberry

Thank you to Whitney for sharing her fantastic jar she made for the recipe!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine American
Servings 35


  • 3 pc. medium beets (1 lb)
  • 1 pc. large onion, finely chopped
  • 2 pc. sweet red peppers, finely chopped
  • 1 cup white vinegar
  • 1/2 c granulated sugar
  • 1 tsp pickling salt
  • 2/3 cup grated fresh horseradish


  • Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
  • Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
  • Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
  • Makes  3 1/2 cups.
  • NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones.  Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.  
Keyword Beet Relish with Horseradish