Wednesday, September 19, 2007

Peach or Pear Chutney

from the Ball Blue Book

Yield: About 7 pints

4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)
2 to 3 cups brown sugar
1 cup raisins
1 cup chopped onion (about 1 medium)
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

Combine all ingredients in a large saucepot. Simmer until thick. (This could take anywhere from 1 hour to 1 1/2 hours.) Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4-inch headspace. remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

Recipe variation: For a milder chutney, remove seeds from hot pepper.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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