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Recipe: Peach or Pear Chutney

Preserving - Fruit
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Peach or Pear Chutney

4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)
1 cup raisins
1 cup chopped onion (about 1 medium)
2 to 3 cups brown sugar
cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 clove garlic, minced (optional)
1 hot red pepper, finely chopped
5 cups vinegar, 5% acidity

Combine all ingredients in a large saucepot. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Carefully ladle hot chutney into hot jars, leaving -inch headspace. 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 10 minutes in a boiling-water canner.
Yield: about 7 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
MsgID: 204917
Shared by: Linda Lou,WA
In reply to: ISO: Looking for recipes to can - soup, peach...
Board: Canning and Preserving at Recipelink.com
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