Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
This zesty, flavour-packed chutney is sure to become your new favourite condiment — use it to perk up chicken, eggs, or on a cheese plate. Makes a great gift, too!
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Ingredients
Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
Measure Club House Pickling Spice and place in cheesecloth, creating a spice bag. Set aside.
In large heavy stainless steel or enameled saucepan, combine tomatoes, peaches, pears, onions, bell peppers, vinegar, sugar, salt and spice bag.
Bring to a boil. Reduce heat and simmer, uncovered, until volume is reduced by half, approximately 3 ½ hours, stirring frequently.
Carefully fill hot sterilized canning jars, leaving ½-in (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2-in (5 cm) boiling water. Cover and boil 10 minutes. Remove and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place.
Test Kitchen Tips:
• Replace white sugar with packed brown sugar
• Replace white vinegar with cider vinegar (5% acetic acid by volume)
• For a spicier Chili Sauce, add 1-2 tsp (5-10 mL) Club House Crushed Red Pepper to the spice bag
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