准备

• Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.
• 搅拌梨，洋葱，蔓越莓，结晶的姜，芥末籽，新鲜的生姜和1/4茶匙。盐。将热量降低至中低，盖子煮熟，偶尔搅拌，直到混合物变软，液体稍微降低，约45分钟。揭开并继续慢火煮，直到液体几乎蒸发为止，大约10分钟。取下肉桂棒和丁香。如果您不罐头酸辣酱，请冷却并分开3个干净的8盎司。罐子，冷藏长达1周。

可以酸辣酱：

• Put three empty 8-oz. glass canning jars in a large pot of water fitted with a rack insert. The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat. Put the lids in a bowl and cover with very hot water (boiling water can ruin the seal).
• 将罐子从水中取出并排干。将酸辣酱分成三个热罐。填充到顶部的1/2英寸内，并用纸巾擦拭边缘。紧紧拧紧盖子。
• 将罐子返回水盆中，并确保水覆盖至少2英寸。煮沸，覆盖，持续10分钟。用钳去除罐子；让他们在柜台上不受干扰地冷却。当罐子凉爽时，您应该听到弹出的声音，表明真空密封件已经起作用。