Recipe: Country Garden Chutney

Country Garden Chutney

4 cups chopped, peeled, cored pears (about 3 medium)
2 cups chopped and peeled turnips (about 2 large)
2 cups chopped onion (about 2 medium)
1 3/4 cups dried currants
1 cup chopped and seeded sweet red pepper (about 2 medium)
1 cup chopped, peeled, cored tomatoes (about 2 large)
2 cups brown sugar
1 hot red pepper, finely chopped
1 tablespoon mustard seed
2 teaspoons turmeric
1 teaspoon ginger
1/2 teaspoon pepper
3 cups cider vinegar, 5% acidity

Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 15 minutes in a boiling-water canner.
Yield: about 3 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001 - 3,000 ft ...5 minutes
3,001 - 6,000 ft .10 minutes
6,001 - 8,000 ft .15 minutes
8,001 - 10,000 ft ...20 minutes