Recipe(tried): Pear Chutney

PEAR CHUTNEY
Source: Ball Blue Book
Yield: 7 pints

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

Process
Combine all ingredients in a large saucepot. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Ladle into clean, hot jars, leaving inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and jelly; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been prepared according to manufacturer directions.

Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight. Process 15 minutes in a simmering (180-190 F) water canner.

Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.

Recipe variation: For a milder chutney, remove seeds from hot pepper before chopping.

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