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Canned Peach Or Pear Chutney

4 quarts finely-chopped peeled pitted peaches or pears - (abt 20 med)
2 cups brown sugar - (to 3 cups)
1 cup raisins
1 cup chopped onions
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 garlic clove -- (optional), minced
1 hot red pepper -- finely chopped
5 cups vinegar

In large non-aluminum saucepan, combine all ingredients. Cook slowly until thick, about 40 minutes, stirring occasionally to prevent sticking.

Ladle hot chutney into hot jars, leaving 1/4-inch headspace. Adjust lids. Process 10 minutes in boiling-water canner. Remove jars from canner and let cool.

Press middle of each cap. If it doesn't bounce back, jar is sealed. If jar doesn't seal, either store chutney in refrigerator and use soon, or reprocess using new lid.

This recipe yields about 7 pints.

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