Ingredients
1 small lemon
1 1/2 cup sugar
1 1/2 cup cider vinegar, (5% acidity)
1/2 cup chopped onion
1/2 cup dried currants
1 cl garlic, minced or pressed
3 tbsp fresh ginger, minced
1/2 tsp ground allspice
5 lb pears, * see note
Directions
Recipe by: Maggie Workman
large) firm, ripe Barlett pears, peeled, cored and cut into chu
Rinse unpeeled lemon, then thinly slice; discard seeds. Place lemon
slices in heavy-bottomed 8 to 10 quart stainless steel or unchipped
enamel pan and mix sugar, vinegar, onion, currants, garlic, ginger,
and allspice. Brin to a boil over medium-high heat, stirring
occasionally. Reduce heat to medium low and simmer, uncovered
stirring often, until a thin syrup forms (about 15 minutes). Add
pears; continue to cook, uncovered, stirring occasionally, until
chutney is thickened (about 1-1/4 hours).
Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch
headspace. Gently run a narrow nonmetallic spatula between chutney
and jar sides to release air bubbles. Wipe rims and threads clean;
top with hot lids, then firmly screw on bands. Process in boiling
water canner for 15 minutes. Or omit processing and ladle into jars
or refrigerator containers, leaving 1/2 inch headspace; apply lids.
Let cool, then refrigerate. Makes about 3 pints.
Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks
in refrigerator.
Source: Sunset's _Home Canning_.
Servings: 1 servings
Pear-Ginger Chutney Recipe brought to you by Recipe Ideas
Categories: Pear
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into the distant past, at least as far as pharonic Egypt, and possibly even further than that. However, mostly, these ancient recipes were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to food historians are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Closer to modern times, we find two interesting cookery books which date from the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich people of the time. During the succeeding few centuries, the powerful and wealthy tried to lay on the most exotic meals, and as a result chefs and their collection of recipes could command a high salary. Even so, it was during the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks are increasing in popularity mostly due to increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Pear Ginger Chutney recipe.
