Country Garden Chutney

By á-170456

Ingredients

• 4 cups chopped peeled cored pears - (abt 3 med)
• 2 cups chopped peeled turnips - (abt 2 large)
• 2 cups chopped onion - (abt 2 med)
• 1 3/4 cups dried currants
• 1 cup chopped seeded sweet red pepper - (abt 2 med)
• 1 cup chopped peeled cored tomatoes - (abt 2 large)
• 2 cups brown sugar
• 1 hot red pepper finely chopped
• 1 tablespoon mustard seed
• 2 teaspoons turmeric
• 1 teaspoon ginger
• 1/2 teaspoon pepper
• 3 cups cider vinegar, 5% acidity

Details

Servings 3

Preparation

Step 1

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.