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APPLE CHUTNEY
Yield: 10 Pints
1 qt cider vinegar
3 cups sugar
1/2 lb seedless raisins
6 lb very tart apples, peeled, quartered and cored
1/4 lb garlic peeled and chopped
1/2 lb gingerroot, peeled and chopped
6 red or green chili peppers, seeded and chopped
2 Tbsp pickling salt
sugar to taste
cayenne to taste
6 lb hard green pears, peeled, cored and cut into strips
In large preserving kettle mix the vinegar, sugar, raisins, apples,
garlic cloves, gingerroot, peppers, and salt. Bring to a boil and
simmer until the apples are mushy and transparent. If necessary,
add a little more vinegar. Taste and add sugar and cayenne as
desired. Then add the pears and simmer until the pears are transparent
but not overcooked. Spoon into hot jars and seal.
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Apple Chutney 03