Making and Canning Damson and Pear Chutney
This is a very elegant chutney and is delicious when
served with veal or pork chops.
Ingredients for 4 pints:
  
Damson Pears
 10
Pears
 2
Spanish Onions
 2 medium
Cider Vinegar
 1-1/2 cups
Brown Sugar
 1-1/2 cups
Ground Ginger
 1 tablespoon
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
  1. Slice and halve the onions.
  2. Clean Damsons, cut in half and remove seeds.
  3. Remove cores of pears and coarsely chop.
  4. Place all ingredients in a heavy pan and bring to a simmer.
  5. Simmer around 1 hour until fruit and onions are soft and the chutney has
    begun to thicken. It will continue thickening as it cools.
  6. For canning use the following techniques:
  7. Canning using hot pack method with 1/2” of headspace.  
  8. Processing with a Water Bath for 10 minutes at 212 degrees.  For
    elevations above 1,000 foot level see Altitude Time Adjustments.  After
    processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally as quickly as possible.
  9. Labeling and Storing
Click here to Watch our
Free Canning Videos!
Google
Printer Friendly Version
Visit the
USA Canning
Supply Store!
or our new
UK Bookshop

We are associates of
Amazon.com!