| 8 cup tart apples -- peeled cored and chopped (about 10 medium) | | 1 cup chopped onion | | 1 cup chopped red bell peppers | | 2 x hot red or green chiles (jalapenos) seeded and minced | | 1 clv garlic -- minced | | 1 12 lb raisins | | 4 cup firmly packed brown sugar | | 3 tbl mustard seed | | 2 tbl ground ginger | | 2 tsp ground allspice | | 2 tsp salt | | 4 cup cider vinegar (5% acidity) |
| | Combine all ingredients in a 6- to 8-quart nonreactive saucepan or pot. Bring to a boil, reduce heat and simmer, uncovered for 1 to 1-1/2 hour or until dark brown and thick, stirring occasionally at the beginning and constantly at the end. Immediately fill hot, sterilized pint canning jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place not lids on jars and screw on bands tightly. Process in boiling water bath for 10 minutes. | | NOTES: Makes 4-5 pints |
|
