* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Pear Chutney
 Categories: Crs96, Makebagel, Spreads, Canning
      Yield: 1 servings
     10 c  Pears, skinned, seeded,
           Sliced
    1/2 c  Finely chopped green pepper
  1 1/2 c  Raisins
      4 c  Sugar
      1 c  Chopped crystallized ginger
      3 c  White vinegar
    1/2 ts Salt
    1/2 ts Ground cloves
    1/2 ts Allspice
      3    Cinnamon sticks, 3" each
  Combine pears, pepper, raisins, sugar, ginger, vinegar ans salt in a
  large kettle. Tie cloves, allspice and cinnamon sitcks in a
  cheesecloth bag and add to kettle. Bring to a boil, stirring often.
  Reduce heat and simmer 1 to 2 hours, stirring frequently, until
  chutney is dark and syrupy. Prepare fruit
  jars in normal canning procedure. Remove spice bag. Fill canning
  jars, cool and store. Yields 4 pints, or 20 to 30 servings.
  VARIATIONS:
  PLUM: Substitute 12 cups pitted, unpeeled, sliced blur plums for the
  pears.
  PEACH: Substitute 10 cups pitted, peeled and sliced peaches for the
  pears.
  MANGO: Substitute 10 cups pitted, peeled, diced magoes for the pears.
  Or combine mangoes and papaya.
  The Best Bagels are made at home by Dona Z. Meilach
  ISBN 1-55867-131-5
  Carolyn Shaw April 1996
MMMMM
Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... I'm on a rotation diet... everytime I turn around I eat!
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