Canning Recipes




Tomato-Pear Chutney
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 1/2 cups quartered fresh or canned tomatoes
2 1/2 cups diced fresh or canned pears
1/2 cup seedless white raisins
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup sugar
1/2 cup white vinegar, 5% acidity
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/4 cup chopped canned pimiento

When fresh tomatoes and pears are used, remove skins; include syrup when
using canned pears.

Combine all ingredients except pimiento. Bring to a boil; boil gently,
stirring frequently, until mixture is thickened and reduced about one-half
in volume (about 45 minutes), stirring occasionally. Add pimento and boil
another 3 minutes.

Pack boiling-hot chutney into clean, hot jars, filling to the top. Seal
tightly. Store in refrigerator.

This recipe yields 4 jars (1/2 pint each).





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