10 c. sliced pared pears
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. allspice
3 (3 inch) cinnamon sticks

In a large kettle, combine 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. Simmer 1 1/2 - 2 hours or until chutney is dark and syrupy.

Thirty minutes before end of cooking period, prepare fruit jars for canning. Remove spice bag from chutney, fill jars and seal. Cool and store.