Peach Or Pear Chutney

4 quarts finely-chopped peeled pitted peaches or pears - (abt 20 med)
1 cup raisins
1 cup chopped onion - (abt 1 med)
2 cups brown sugar - (to 3)
1/4 cup mustard seed
2 tablespoons ground ginger
2 teaspoons salt
1 garlic clove -- (optional), minced
1 hot red pepper -- finely chopped
5 cups 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, about 40 minutes. Stir frequently to prevent sticking.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. 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 10 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 7 pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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