Canning Recipes Peach Or Pear Chutney Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 quarts finely-chopped peeled pitted peaches or pears - (abt 20 med) 1 cup raisins 1 cup chopped onion - (abt 1 med) 2 cups brown sugar - (to 3) 1/4 cup mustard seed 2 tablespoons ground ginger 2 teaspoons salt 1 garlic clove -- (optional), minced 1 hot red pepper -- finely chopped 5 cups 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, 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. © 2008 canning-recipes.com contact