10 c. sliced pared pars, about 5 lb.
1/2 c. finely chopped green pepper
1 1/2 c. raisins
4 c. sugar
1 c. cut up crystallized ginger
3 c. vinegar
1/2 tsp. salt
1/2 tsp. whole cloves
1/2 tsp. whole allspice
3 (3 inch) cinnamon sticks

In large kettle, stir together pears, green pepper, raisins, sugar, ginger, vinegar, and salt. Tie cloves, allspice, and cinnamon sticks in double thickness square of cheesecloth; place in kettle. Heat pear mixture to boiling, stirring frequently. Reduce heat. Stirring frequently, simmer 1 1/2 to 2 hours or until chutney is dark and syrup-like.

Thirty minutes before end of cooking period, prepare fruit jars as directed. Remove spice bag from chutney. Fill jars and cool and store.

VARIATIONS:

Peach Chutney: Substitute 10 cups sliced peeled peaches (about 5 pounds) for the pears.

Plum Chutney: Substitute 12 cups sliced unpeeled blue plums (about 5 pounds) for the pears.

To prepare jars, examine tops and edges of standard jars to see that there are no nicks, cracks or sharp edges. Wash jar and lids in hot soapy water; rinse well. Place in pan with folded cloth or rack on bottom. Cover with hot, not boiling, water and heat to boiling. Boil gently 15 minutes; keep glasses in this water until ready to use. About 5 minutes before end of cooking period, remove sterilized jars from hot water and invert on folded clean towel to drain. Keep out of draft. The jars should be hot and dry when they're filled.

To fill jars, using ladle, fill one hot sterilized jar at a time to within 1/4 inch of top; wipe top and screw threads of jar with damp clean cloth and adjust lids as directed by manufacturer. Process in a boiling water bath for 10 minutes.

To cool and store, place sealed jars upright a few inches apart on several thicknesses of cloth away from draft. Store in cool, dark place.