WECK Small-Batch Preserving by Stephanie Thurow

Author:Stephanie Thurow
Language: eng
Format: epub
ISBN: 9781510735637
Publisher: Skyhorse Publishing
Published: 2018-07-09T16:00:00+00:00

SPICY PEAR CHUTNEY

This chutney is a fabulous addition to a cheese and cracker spread, paired with proteins, spooned over Indian-style curries, or used as a glaze on baked proteins or squash.

YIELD: 4 WECK jam jars (4 cups)

4 pears, peeled and cubed

¼ cup red onions, finely diced

2 garlic cloves, chopped

2 jalapeños or other hot peppers, finely chopped

¼ cup golden raisins

¾ cup brown sugar

1 cup organic apple cider vinegar

1 tsp. canning salt

Add all prepared ingredients to a large nonreactive pot; mix well. Bring to a boil and reduce heat to a medium-high simmer for 20 to 25 minutes until pears have softened, stirring often to avoid burning.

Ladle the hot fruit mixture into warm prepared jars. Use a funnel to safely transfer the mixture, leaving ½ inch of headspace. Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place a glass lid with rubber ring in place over the rim of each jar and carefully clip the two metal clamps on each jar directly across from one another. Process in the water bath for 15 minutes. Carefully remove the jars from the water bath with canning tongs and place them on a towel-covered surface for 12 hours without touching. Remove metal clamps and test that the lid has securely sealed onto each jar. Refrigerate after breaking the seal.

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