Country Garden Chutney Ingredients 4 cups chopped, peeled, cored pears (about 3 medium) 2 cups chopped and peeled turnips (about 2 large) 2 cups chopped onion (about 2 medium) 1 ¾ cups dried currants 1 cup chopped and seeded sweet red pepper (about 2 medium) 1 cup chopped, peeled, cored tomatoes (about 2 large) 2 cups brown sugar 1 hot red pepper, finely chopped 1 tablespoon mustard seed 2 teaspoons turmeric 1 teaspoon ginger 1/2 teaspoon pepper 3 cups cider vinegar, 5% acidity Instructions Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics. Combine all ingredients in a large sauce pot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot chutney into hot jars, leaving 1/4-inch head space. Remove air bubbles with a nonmetallic spatula. 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 15 minutes in a boiling-water canner. Yield: about 3 pints. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Happy Canning...Chefbetty Back To Canning Recipes.