This is not a typical recipe I would make or can, but I wanted to try a new way to preserve our pears this year. I’m so glad I did. This does have a very strong vinegar flavor, but I will add some of my pear jam to balance the sour and tart flavors. I think this will pair well with pork or as an appetizer with a block of cream cheese.
Ingredients
4 quarts finely chopped, peeled, pears (about 20)
2-3 cups brown sugar
1 cup raisins
1 cup chopped onion
¼ cup mustard seed
2 tbl ginger
2 tsp salt
1 glove garlic, minced
1 hot red pepper, finely chopped (optional)
2 cups vinegar
Directions
Combine all ingredients in a large saucepan. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving ¼-inch headspace. Remove air bubbles. Add lids and band to finger-tip tight. Process 10 minutes in a water-bath canner. Remove lid and let jars set for an additional 5 minutes in water. Carefully remove jars to the counter and let set for 12 hours. Remove bands, label, and store in a cool dark place.
Happy canning!
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