Recipe(tried): Tomato Pear Chutney

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.