apple chutney # 2

Categories
Canning
Yield
10 Servings
MeasureIngredient
1 quart Cider vinegar
3 cups Sugar
½ pounds Seedless raisins
6 pounds Very tart apples (sour)*
¼ pounds Garlic peeled and chopped
½ pounds Gingerroot; peel/ chopped
Red or green chili peppers**
2 tablespoons Pickling salt
  Sugar to taste
  Cayenne to taste
6 pounds Hard green pears ***

* Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips.

In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired.

Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints.

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