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Fruit-Fresh Fruit Protector, to prevent darkening. Rinse and drain peaches. Measure 4 quarts chopped peaches. Combine all ingredients in a large saucepot. Simmer until thick, about 40 minutes. Stir frequently to prevent sticking. Carefully ladle chutney into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Do not use excessive force.
Process 10 minutes in a boilingwater canner.
Yield: about 7 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Frozen Peach Pie Filling
18 medium peaches
2 1 /4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons lemon peel
1/4 cup lemon juice
Prepare can-or-freeze jars and lids .according to manufacturer’s instructions.
Peel, pit and slice peaches. Treat peaches with an antioxidant, such as Fruit-Fresh Fruit Protector, to prevent darkening. Combine sugar, flower, cinnamon and nutmeg in a medium saucepan. Rinse and drain peaches. Stir peaches into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken. Carefully ladle pie filling into can-orfreeze jars, leaving 1/2-inch headspace.
Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Do not use excessive force. Leave at room temperature, not to exceed two hours. Label and freeze.
Yield: about 4 pints.
Note: This recipe is not tested for canning.
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