Recipe Archives->Preserving->Pear Chutney 03

Canned Peach Or Pear Chutney
yields about 7 pints
                                                                                 
4 quarts finely-chopped peeled pitted peaches or pears
2 cups brown sugar - (to 3  cups )
1 cup raisins
1 cup chopped onions
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 garlic clove, minced (optional)
1 hot red pepper, finely chopped
5 cups vinegar

In large non-aluminum saucepan, combine all ingredients. Cook slowly
until thick, about 40 minutes, stirring occasionally to prevent
sticking.  Ladle hot chutney into hot jars, leaving 1/4-inch
headspace. Adjust lids.  Process 10 minutes in boiling-water canner.
Remove jars from canner and let cool. Press middle of each cap.  If
it doesn't bounce back, jar is sealed.  If jar doesn't seal, either
store chutney in refrigerator and use soon, or reprocess using new
lid.

Printable version: pear-chutney03.txt.