Yield: 1 Servings
|1½ cup||Cider vinegar; (5% acidity)|
|½ cup||Chopped onion|
|½ cup||Dried currants|
|1 \N||Cl Garlic; minced or pressed|
|3 tablespoons||Fresh ginger; minced|
|½ teaspoon||Ground allspice|
|5 pounds||Pears; * see note|
Recipe by: Maggie Workman <MWORKMAN@...> * (about 10 large) firm, ripe Barlett pears, peeled, cored and cut into chu Rinse unpeeled lemon, then thinly slice; discard seeds. Place lemon slices in heavy-bottomed 8 to 10 quart stainless steel or unchipped enamel pan and mix sugar, vinegar, onion, currants, garlic, ginger, and allspice. Brin to a boil over medium-high heat, stirring occasionally. Reduce heat to medium low and simmer, uncovered stirring often, until a thin syrup forms (about 15 minutes). Add pears; continue to cook, uncovered, stirring occasionally, until chutney is thickened (about 1-¼ hours).
Ladle hot chutney into prepared, hot pint jars leaving ½ inch headspace. Gently run a narrow nonmetallic spatula between chutney and jar sides to release air bubbles. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 15 minutes. Or omit processing and ladle into jars or refrigerator containers, leaving ½ inch headspace; apply lids.
Let cool, then refrigerate. Makes about 3 pints.
Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in refrigerator.
Source: Sunset's _Home Canning_.