Peach Or Pear Chutney

Recipe Ingredients

4		Finely-chopped peeled pitted peaches or
		Pears - (abt 20 med)
1 cup	160g / 5.6oz	Raisins
1 cup	62g / 2.2oz	Chopped onion - (abt 1 med)
2 cups	320g / 11oz	Brown sugar - (to 3)
1/4 cup	59ml	Mustard seed
2 tablespoons	30ml	Ground ginger
2 teaspoons	10ml	Salt
1		Garlic clove - (optional), minced
1		Hot red pepper - finely chopped
5 cups	1185ml	Vinegar, 5% acidity

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

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 1/4-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. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 7 pints.

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

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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