April 9, 2008 at 6:50 am · Filed under Free Chutney Recipe
Free Recipe Title: PEAR-GINGER CHUTNEY
This Free Recipe ‘PEAR-GINGER CHUTNEY’ requires the following ingredients:
1 sm Lemon
1-1/2 c Sugar
1-1/2 c Cider vinegar; (5% acidity)
1/2 c Chopped onion
1/2 c Dried currants
1 Cl Garlic; minced or pressed
3 tb Fresh ginger; minced
1/2 ts Ground allspice
5 lb Pears; * see note
Recipe Temperature:
This Easy Recipe Serves: 1
Recipe Preparation: boil
How to easily cook Free Recipe: PEAR-GINGER CHUTNEY
Recipe by: Maggie Workman * (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 1-1/4 hours). Ladle hot chutney into prepared, hot pint jars leaving 1/2 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 1/2 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_.
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