Country Garden Chutney

4 cups chopped peeled cored pears - (abt 3 med)
2 cups chopped peeled turnips - (abt 2 large)
2 cups chopped onion - (abt 2 med)
1 3/4 cups dried currants
1 cup chopped seeded sweet red pepper - -- (abt 2 med)
1 cup chopped peeled cored tomatoes - -- (abt 2 large)
2 cups brown sugar
1 hot red pepper -- finely chopped
1 tablespoon mustard seed
2 teaspoons turmeric
1 teaspoon ginger
1/2 teaspoon pepper
3 cups cider vinegar, 5% acidity

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 pints.

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