Canning - such as a home-made PEAR Chutney recipe to make

Enjoy the autumn we make some home made PEAR chutney. This recipe is very easy to prepare, because is used instead of fresh fish canned pears.

You can your Chutney for up to 2 weeks leave, by it refrigerating or you can lock up to 1 year to get it your glasses in a water bath canner. I usually double my recipe and keep a jar in the refrigerator and can the rest.

PEAR Chutney recipe

29 Oz can diced pears with syrup (juice)

1/2 Cup of granulated sugar

1/2 Cup golden raisins

1/4 Cup cider vinegar

2 Tablespoons ginger, finely chopped

1 Tablespoon orange peel, finely grated

1 Stick of cinnamon

1 medium Orange, peeled and finely chopped

2 Tbsp of green chillies, finely chopped

1/2 Cup roasted almonds

Open the can pears and drain of the fluid, reserving 1/4 cup of the liquid in the recipeused. In a large bowl, combine the sugar, golden raisins, PEAR juice, chopped ginger and grated orange peel. Pour mixture in a 2 quart microwave safe container and add in the cinnamon stick.

Microwave on high-power setting for 3 minutes. Stir in the pears, oranges and chopped chili. Microwave on high-power another 10 minutes, stir 1-2 times during the cooking process. Remove cinnamon stick. Stir in almonds.

Spoon Chutney in two 1/2 pint glasses and closely set the seals and rings on the glasses. You can use it for up to 2 weeks in the refrigerator.

Canning: Can the glasses in a water-bath canner for 10 minutes to process you may wish to Chutney your PEAR.

Shelly Hill works since 1989 from home and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and new recipes try. Visit online at http://www.workathomebusinessoptions.com or http://wahmshelly.blogspot.com for additional free recipes and cooking Shelly tips.