Since it is starting to get closer to Fall and we actually get to experience Fall for a change since in Alaska, we just get rain and then snow, I decided to share a couple of favorite recipes for pears and apples since Fall means apple picking somewhere. I’m hoping we are going to get that on the agenda sometime in October!
So first up, pear chutney – I forget where I found this recipe but I kind of added and subtracted with things that I liked and had on hand, so feel free to do the same.
1 cup blanched almonds
6 pounds ripe pears
2 cups coarsely chopped red peppers
4 cups sugar
1 1/2 cups cider vinegar
2 1/3 cups golden raisins (15 oz.)
2 2/3 cups chopped dried apricots (15 oz.)
2 tablespoons chopped crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic salt
Prepare your canning jars:
1. Put water in pot. It should be 2/3 full if using pint-size jars, 1/2 full for quart jars. Cover pan, and bring water to a boil over high heat. Wash jars, bands and lids in hot soapy water or run through dishwasher (hand wash lids). When water is boiling, place jars in pot and boil 10 minutes. Reduce heat and keep jars in water until needed.
Rinse fruits and veggies well. Place almonds in 9 in pan and bake in a 350 degree oven until golden, shaking pan occasionally, about 10 minutes. Peel, core, and chop pears; you should have 10 1/2 cups. In an 8- to 10-quart pan, combine almonds, pears, bell pepper, sugar, vinegar, raisins, apricots, ginger, cinnamon, allspice, cloves, and garlic salt.
Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/3, about 1 1/4 hours.
For canning, quickly ladle hot mixture through a wide funnel into jars, leaving headspace (the distance between top of jar rim and food inside) as recommended. To release any air bubbles in chunky mixtures, run a clean plastic knife around the inside of the jars (metal knives can damage jars). Wipe jar rims and outer threads with a clean, damp cloth. Center lids on jars so the red or gray sealing compound is touching jar rims. Using a hot pad, screw bands on firmly, but don’t force. Place jars on rack in canner or into pot and lower into water. The water should cover jars by at least 1 inch; if necessary, add more hot water. Cover and return water to a boil (or to 180°-185° for pickles), and process for time specified in recipe (10 minutes for pear chutney). Using tongs remove jars and set upright on towels. Let jars cool completely. Press on center of each lid. If it stays down then jar is sealed. If it pops up, chill the jar and serve within 2-3 weeks. Label and store in cool, dark place for up to 2 years. for best quality. Once open, consume within 3 weeks.
YUM! So delicious! Let me know if you try it out!