Remove from heat and tighten rings again. Process in hot water bath. Step 3 stir vinegar sugar prepared mustard and. Combine sugar vinegar salt and celery seeds in 5 quart pot. When everything is ground up mix all together in a large canning kettle.
Once you have all of your supplies ready ladle the chutney into clean pint or 1 2 pint canning jars leaving 1 2 inch of headspace. Put the ground mixture in a colander to drain off all excess liquid. Pour into heated jars. Bring to a boil stirring often about 25 minute start filling clean sterilized jars and seal. This prevents fruit darkening.
Step 2 place pears onions green bell peppers and jalapeno peppers into a food processor working in batches if. In a large nonreactive kettle combine the vinegar sugar salt pickling spices and turmeric in a large kettle. Amount measure ingredient preparation method cooking directions 1 gallon ground pears 4 large onions 4 red bell peppers 4 green bell peppers 2 hot peppers or 5 tspns dried crushed red peppers. Directions chop all ingredients. Steps to make it.
-
RELATED ARTICLE :
- hot dip galvanized fasteners
- honeydew agua fresca
- instant pot hungarian goulash
Wash pears peel core slice into salt water solution 1 tablespoon salt to 1 quart water. To preserve your pear chutney to enjoy for a longer period of time canning is the way to go. Directions step 1 place pears into a large stock pot add water to cover and boil until tender about 20 minutes. Wash pears peel core slice into salt water solution 1 tablespoon salt to 1 quart water. Put through food grinder all the ingredients.
Directions step 1 place pears into a large stock pot add water to cover and boil until tender about 20 minutes. Step 2 place pears onions green bell peppers and jalapeno peppers into a food processor working in batches if. Once you have all of your supplies ready ladle the chutney into clean pint or 1 2 pint canning jars leaving 1 2 inch of headspace. Remove from heat and tighten rings again.
