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Preserving - Post by :cadweezel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1511

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Preserving -

2 Pounds Peaches, slightly soft
1 Cup Cider Vinegar
1 Cup Dark Brown Sugar
2 Cloves Garlic, minced
1 Small Onion, finely chopped
2 Small Jalapeno Peppers, seeded and chopped
1 Teaspoon Mustard Seed
1 Tablespoon Fresh Ginger Root, minced
1/2 Cup Golden Raisins
1 Teaspoon Cinnamon
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt


Immerse peaches in a large saucepan of boiling water for about 30 seconds and then remove immediately and plunge into cold water. Peel, pit, and cut into coarse dice.

Place all ingredients in a medium non-aluminum Dutch oven or heavy pot. Bring ingredients to a boil over medium-high heat. Lower heat and let simmer, partially covered, for about 45 minutes. Stir chutney frequently, making sure that it does not burn or stick to bottom of pan. Remove from heat and taste for seasoning.

Immediately pour into hot, sterilized jars and cap jars tightly. Leave jars sitting on a cloth-covered counter, away from drafts, until cool and caps have vacuum sealed.

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Preserving - Chutney -  Peach-pecan Chutney Preserving - Chutney - Peach-pecan Chutney

Preserving - Chutney -  Peach-pecan Chutney
4 pounds ripe peaches 1 cinnamon stick (3 inches) 4 allspice berries 4 whole cloves 10 black peppercorns Half a small red onion, finely chopped (to make 1/2 cup) Half a red bell pepper, stemmed, seeded and cut into 1/2-inch dice Half a yellow bell pepper, stemmed, seeded and cut into 1/2-inch dice 2 to 4 jalapeno chilies, seeded and diced (for a spicier chutney, leave the seeds in) 2 slices candied ginger, finely chopped 1/2 cup dried cranberries 1/2 cup toasted pecan pieces (see note) 1/4 cup rice wine vinegar or cider vinegar, or more to taste 1/4 cup (packed)
PREVIOUS BOOKS

Preserving - Molly's Cranberry Chutney Preserving - Molly's Cranberry Chutney

Preserving - Molly's Cranberry Chutney
1/2 cup cider vinegar 2-1/4 cup firmly packed light brown sugar 3/4 tsp. curry powder 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1/2 tsp. cinnamon 1 apple, peeled and chopped coarse 2 lemons, rind grated, pits discarded, fruit cut into sections 2 navel oranges, rind grated, pits discarded, fruit cut into sections 6 cup cranberries, picked over, divided 1/2 cup golden raisins 1/2 cup dried apricots 1/2 cup walnuts Combine the vinegar, brown sugar, curry powder, ground ginger, ground cloves, allspice and cinnamon and boil to dissolve sugar.Add lemon, orange and apple ingredients and simmer gently
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