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Peach or Pear
Chutney
4 quarts finely chopped, peeled, pitted peaches or
pears
(about 20 medium)
1 cup raisins (I use the golden 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, 5 per cent
aciditiy
Prepare Ball brand or Kerr brand jars and closures according to
insructions found in Canning Basics.
Combine all ingredients in a large
saucepot. Cook slowly until thick, about 40 minutes.
Stir frequently to prevent sticking.
Carefully ladel hot chutney into hot jars, leaving 1/4-inch headspace.
Wipe jar rims clean.
Place lid on jar with sealing compound next to glass. Screw
hand down evenly
and firmly just until a point of resistance is met-fingertip
tight.
Process 10 minutes in a boiling water container.
Yield: about 7
pints.
Note: When cutting or seeding hot peppers,
wear rubber gloves to prevent hands from being burned.
Happy Canning.......Chefbetty
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