INGREDIENTS

INSTRUCTIONS

Wash pumpkin, cut into large pieces, scrape out and discard seeds.
Place pumpkin pieces in large saucepan; cover with water. Bring to
boil; boil gently 20 minutes or until tender. Drain.  Remove rind from
pulp; mash pulp to uniform consistency. Measure 4  cups pulp into large
stainless steel or enamel saucepan. Add sugar,  vinegar, onions,
raisins, peppers, garlic, ginger and salt. Bring to  a boil; boil
gently 45 minutes or until thick.  Fill boiling water canner with
water. Place 5 clean 250 mL mason jars  in canner over high heat.
Prepare 2-piece metal lids according to  manufacturer's directions.
Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust headspace. Wipe jar to remove any stickiness. Centre lid on
jar, apply screw band just until fingertip tight.  Place filled jars in
canner. Cover, return water to a boil and  process 10 minutes. Remove
jars. Cool 24 hours. Check jar seals.  Sealed lids curve downward. Wipe
jars, label and store in a cool,  dark place.  Makes five 250 mL jars.
Posted to MM-Recipes Digest V4 #287 by Ted Conley
<tedconley@earthlink.net> on Nov 01, 1997

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