Tomato Pear Chutney
Source: El Dorado County Master Food Preservers
Yield: About 3 half-pints
2 1/2 cups peeled, sliced tomatoes
2 1/2 cups peeled, diced pears
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1/4 cup chopped, canned pimento
Combine all ingredients except pimento. Boil slowly 1 hour, stirring occasionally, until thickened. Add pimento and boil 3 minutes more. Ladle into clean, hot jars, leaving -inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; 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 treated 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 10 minutes in a simmering hot water bath 180 to 190 degrees F.
Source: El Dorado County Master Food Preservers
Yield: About 3 half-pints
2 1/2 cups peeled, sliced tomatoes
2 1/2 cups peeled, diced pears
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1/4 cup chopped, canned pimento
Combine all ingredients except pimento. Boil slowly 1 hour, stirring occasionally, until thickened. Add pimento and boil 3 minutes more. Ladle into clean, hot jars, leaving -inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; 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 treated 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 10 minutes in a simmering hot water bath 180 to 190 degrees F.
MsgID: 204589
Shared by: Rochelle, CA
In reply to: ISO: Canning recipes for tomatoes and peaches
Board: Canning and Preserving at Recipelink.com
Shared by: Rochelle, CA
In reply to: ISO: Canning recipes for tomatoes and peaches
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Canning recipes for tomatoes and peaches |
Lynette-IA | |
2 | Recipe(tried): Fresh Cream of Tomato Soup |
Rochelle, CA | |
3 | Recipe(tried): Dehydrated Tomatoes |
Rochelle, CA | |
4 | Recipe(tried): Hot Pepper and Tomato Jam |
Rochelle, CA | |
5 | Recipe(tried): Easy Tomato Puree |
Rochelle, CA | |
6 | Recipe(tried): Tomato Pear Chutney |
Rochelle, CA | |
7 | Recipe(tried): Stewed Tomatoes |
Rochelle, CA | |
8 | Recipe(tried): Pizza Sauce |
Rochelle, CA | |
9 | Recipe(tried): Tomato Juice |
Rochelle, CA | |
10 | Recipe(tried): Spiced Peach Butter |
Rochelle, CA | |
11 | Recipe(tried): Dame Sybil's Pickled Peaches |
Rochelle, CA | |
12 | Recipe(tried): Peach Vinegar |
Rochelle, CA | |
13 | Recipe: Tomato Soup For Canning |
Linda Lou,WA | |
14 | Recipe(tried): Oscar Relish |
Rochelle, CA | |
15 | Thank You: Thanks, another question! |
Lynette-IA | |
16 | Re: Oscar Relish |
Rochelle, CA |
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