Categories: canning recipe- relish-salsa- chutney
Ingredients
- 12 cups (about 6 lb. whole) peeled, chopped peaches
- 1 cup chopped onions
- 1 cup chopped, crystalized ginger
- 1 clove garlic, minced
- 4 cups firmly packed brown sugar
- 2 cups raisins
- 2 Tbsp. mustard seed
- 2 Tbsp. chili powder
- 1 tsp. salt
- 4 cups cider vinegar (5% acidity)
Directions
- Combine all ingredients in a 6 to 8 quart saucepan. Bring to a boil. Reduce heat and simmer, uncovered about 2 to 2 1/2 hours or until deep brown and thick, stirring occasionally at the beginning of cooking and constantly at the end of cooking.
- Immediately fill hot pint jars with mixture, leaving 1/2 inch headspace. Carefully run nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath for 10 minutes.
-
makes 7 pints