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| Country Garden Chutney
4 cups of chopped peeled cored pears, about 3 medium
2 cups of chopped peeled turnips, about 2 large
2 cups of chopped onion, about 2 medium
1 3/4 cups of dried currants
1 cup of chopped seeded sweet red pepper, about 2 medium
1 cup of chopped peeled cored tomatoes, about 2 large
2 cups of brown sugar
1 hot red pepper, finely chopped
1 tablespoon of mustard seed
2 teaspoons of turmeric
1 teaspoon of ginger
1/2 teaspoon of pepper
3 cups of cider vinegar, 5% acidity
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. As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. 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. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 3 pints.
Comments: 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/" S(Formatted for MC6): "07-12-2001 by Joe Comiskey - jcomiskey@ krypto.net"
Yield: "3 pints"
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