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Apple Chutney

2 qts. chopped, cored, and pared tart apples
2 lbs. seedless raisins
1 c. chopped onions
1 c. chopped sweet red peppers
4 c. packed brown sugar
3 tbsp. mustard seed
2 tbsp. ground ginger
2 tsp. ground allspice
2 tsp. salt
2 hot red peppers, minced
1 clove garlic, crushed
1 qt. vinegar

Combine ingredients in a large pot and simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot pint jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 10 pints.

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